Chili Oil Rice Paper Dumplings
These 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!
Servings: 6
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!