Ingredients
- 24 small rice paper wrappers (about 16 cm)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/2 small onion (60 g), diced
- 150 g tofu, crumbled
- 1 1/2 cups shredded cabbage (105 g)
- 1 small carrot (50 g), shredded
- 3 shiitake mushrooms (70 g), chopped
- 2 scallions, sliced
- 1 tsp salt (or to taste)
- 1 tbsp sesame oil
- 1 1/2 tbsp soy sauce
- 1/4 tsp MSG (optional)
- 1/2 tsp white pepper
Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- A few drops of chili oil
Instructions
- Heat oil in a pan over medium-high. Add garlic and ginger; sauté until fragrant.
- Add onion, cabbage, carrot, mushrooms, scallions, and tofu. Season with salt and cook until vegetables are tender and moisture is gone.
- Stir in sesame oil, soy sauce, white pepper, and optional MSG. Let filling cool completely.
- Dip 1 rice paper wrapper in cool water for ~5 seconds. Place on damp board. Add ~2 tbsp filling to center. Fold into a tight rectangle.
- Dip a second wrapper and wrap around the first dumpling to double wrap.
- Pan-fry: Heat oil in nonstick pan over medium. Cook dumplings seam-side down until golden, flipping once. Air-fry: Brush or spray dumplings with oil and cook at 200°C (390°F) for 8–10 min, flipping halfway.
- Serve hot with dipping sauce.
Notes
- Use cool water for rice paper to prevent over-softening and tearing.
- Double wrapping helps avoid breakage during cooking.
- Customize filling with greens, mushrooms, tempeh, or even sweet options like banana and chocolate.
- Use a nonstick pan and avoid overcrowding for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main
- Method: Pan-Fried or Air-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 dumplings
- Calories: 130
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
