Ingredients
For the Dumplings
- 10 rice paper sheets
- 1 tbsp vegetable oil ((15 ml), plus more for frying)
- 1 cup mushrooms ((100 g))
- 1 ½ cups grated carrots (140 g)
- 1 medium onion ((1 cup / 150 g))
- 7 oz firm tofu (crumbled (200 g))
- 2 tbsp soy sauce ((30 ml))
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp chili flakes (optional)
- 1 tsp dried parsley (optional)
- ¼ tsp dried mint (optional)
- Salt and black pepper
For the Sauce
- Soy sauce
- Chopped spring onions
- Sesame seeds
Method
Prepare the filling
- Heat the vegetable oil in a large nonstick pan over medium heat.
- Add the diced onion and grated carrots and cook for about 4 to 5 minutes until they begin to soften.
- Stir in the chopped mushrooms and continue cooking for another 4 minutes until most of their moisture has evaporated.
- Add the crumbled tofu and stir everything together.
- Season the filling with soy sauce and garlic powder, ginger, chili flakes, parsley, mint, salt, and pepper.
- Cook for another 2 to 3 minutes until the filling is well combined and most of the liquid has cooked away.
- Remove from the heat and let the filling cool slightly.
Wrap the dumplings
- Fill a large shallow bowl with water.
- Dip one rice paper sheet into the water for about 2 to 3 seconds. It should only begin to soften.
- Place it onto a damp cutting board or clean damp kitchen towel.
- Add about 2 tablespoons of filling to the center.
- Fold the bottom over the filling, fold in both sides, then fold the top down to create a square parcel.
- For extra stability, dip a second rice paper sheet into the water and wrap the dumpling once more.
- Repeat with the remaining filling.
Pan Fry
- Heat a thin layer of oil in a large nonstick skillet over medium to medium low heat.
- Place the dumplings into the pan with space between each one.
- Cook for about 3 to 4 minutes per side until golden brown and crispy.
- Transfer to a plate and serve immediately.
Air Fryer
- Lightly grease the air fryer basket or line it with perforated parchment paper.
- Brush or spray both sides of each dumpling lightly with oil.
- Air fry at 380°F (193°C) for 10 to 12 minutes.
- Flip halfway through cooking until both sides are crispy and golden.
Serve
- Serve immediately with soy sauce, sweet chili sauce, or your favorite dumpling dipping sauce.
- Garnish with chopped spring onions and sesame seeds if desired.
Notes
- Do not soak the rice paper for too long. It continues softening after dipping.
- A filling that is too wet can cause the wrappers to tear or become sticky, so cook off excess moisture before wrapping.
- Using two rice paper sheets creates sturdier dumplings and helps prevent tearing.
- Leave space between the dumplings while cooking so they become evenly crispy.
- These dumplings taste best immediately after cooking.