ramyaramesh3007These rice paper dumplings with a veggie filling topped with an addictive chili oil sauce is the comfort food that you didn’t know you needed!
These rice paper dumplings are to die for – made with a mix of chopped vegetables, tofu and umami seasonings. The viral sushi-inspired rice paper rolls are amazing, but once you try this you’re definitely going to fall in love!
Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.
The folding process may be daunting to some but it’s actually very simple when using rice paper as the ‘wonton wrappers’! Get rice paper sheets and slice them into 4. Layer the 3 of the cut-up rice paper sheets into a ‘star’ shape and dip in water. Place some filling on the wrapper and use the pointed edges to fold them towards the centre.
Ingredients You Need
- rice paper sheets – rice paper sheets are gluten free by default. You can find them in asian grocery stores or Vietnamese grocers.
- filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
- OR you can also prep the wontons ahead or use frozen wontons!
- aromatics – minced ginger, minced garlic
- sauce – soy sauce, rice wine vinegar, sesame oil, salt
- spices – mushroom seasoning, 5-spice, white pepper
- chili oil sauce – chili crisp, soy sauce, rice wine vinegar, agave and water
Gluten free substitutions: Use gluten free soy sauce or tamari or coconut aminos. Use gluten free and vegan mushroom seasoning.
Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.
Chili Oil Rice Paper Dumplings
Ingredients
- 20 sheets rice paper
- 300 g extra firm tofu
- 6 shitake mushrooms
- 1/2 cup spring onions white and green parts
- 1.5 cups shredded cabbage or chopped
- 1/3 cup edamame
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp mushroom seasoning
- 1.5 tsp 5-spice
- 2 tbsp sesame oil
- 1/4 tsp white pepper
- 1 tsp salt if required
Chili Oil Sauce (for 6 dumplings)
- 2 tsp chili crisp
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp agave
- splash hot water
Garnish
- spring onions green parts only
Instructions
- Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
- Add sesame oil to pan. Once heated, add minced ginger, garlic and sauté until fragrant.
- Add mushrooms, cabbage and sauté them until they are half cooked. Add crumbled tofu and saute for a few more minutes.
- Add in frozen edamame, spring onions in last and sauté for a few minutes.
- Add in seasonings – soy sauce, vinegar, mushroom seasoning, 5-spice, white pepper and salt. Mix well.
- Cut rice paper sheets into 4. Layer 3 sheets together to firm a star shape.
- Wet the rice paper in water for a split second and lay it on a clean surface.
- Place a spoonful of filling in the middle of the sheets and fold them towards the centre using the pointed sides and twist it to secure at the top.
- Steam the dumplings in batches for 3-5 minutes.
- Add all ingredients for the chili oil sauce and give it a good mix.
- Drizzle the chili oil sauce on top of the dumplings and garnish with spring onions. Enjoy!