These Rice Paper Tofu Dumplings have become my new favourite. They look so adorable and are fun to make. I love how crispy they are on the outside and the inside is a bit chewy and filled with super delicious goodies. I made this in a vegetarian version with yummy Tofu and vegetables. If you are a meat eater, you can substitute Tofu with Shrimp or Chicken.
This is a new way of making dumplings. If you prefer the traditional kind of dumplings, remember to check out my best Chinese Shrimp Dumplings and Festive Chicken Dumplings.
THE FILLING
The filling itself is already very flavorful with the seasoning sauces. You might want to taste it first before wrapping them with the Rice Paper. For the filling, I use Tofu, Mushrooms, Carrots, Kimchi, Eggs, and Green Onions. You can also add other veggies of your choice. I recommend cabbage.
I hope you will enjoy making this Rice Paper Tofu Dumplings recipe. They are perfect for weekend meals or snacks. If you want to try something fun and new, save this Rice Paper Tofu Dumplings recipe on your to-do-list. I am sure you will fall in love!
MORE DUMPLINGS RECIPES
Shrimp Dumplings in Red Chili Oil
Spicy Wontons in Crispy Chili Oil
Dim Sum Shumai โ A Classic Cantonese Steamed Dumpling
Rice Paper Tofu Dumplings
Ingredients
- 16-20 Rice Paper Sheets
- 200 g / 7 oz Firm Tofu, crumbled
- 2 Green Onions, chopped
- 2 Eggs, whisked
- 200 g / 7 oz Mushrooms, cut in cubes
- 2-3 small Carrots, jullieened
- 100 g Kimchi, cut in small pieces
- 4 Garlic Cloves, chopped
- 1 tbsp Vegetable Oil
- 2 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Laoganma Crispy Chili Oil
- 1 tsp Sesame Oil
- some Oil for frying
Dipping Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Chili Flakes
Instructions
- Prepare all the filling ingredients (Tofu, Mushrooms, Green Onions, Garlic, Eggs, Carrots, and Kimchi).
- In a pan, on medium-high heat, add in Vegetable Oil. Then add in Garlic and Mushrooms. Sautรฉ for a few minutes. Once browned, move the Mushrooms to one side of the pan. On the other half of the pan, add in some extra Vegetable Oil and the Eggs. Let the Eggs sit for 30 seconds before scrambling. Mix well with the Mushrooms.
- Add in the rest of the vegetables (Carrots and Kimchi) and Tofu. Stir well for 1 – 2 minutes. Then add in Light Soy Sauce, Oyster Sauce, and Laoganma Crispy Chili Oil. Combine well.
- Turn off the heat and stir in Green Onions. Transfer to a large bowl. Add in Sesame Oil. Mix well. Set the mixture aside to cool down. Around 20 minutes.
- Prepare the dipping sauce. In a bowl, mix together Light Soy Sauce, Rice Vinegar, and Chili Flakes. Set aside.
- Make a dipping station with a tray of warm water, along with a wet chopping board. Dip one rice paper sheet in water for a few seconds and place on the damp surface. Add one to two spoonfuls of the filling mixture in the centre of the sheet.
- Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling. Do the same with the sides. Make it into a rectangle or square.
- Dip a second rice paper sheet in the water, place on the damp surface and place the rectangle in the middle. Wrap the rectangle the same way by folding from the bottom first and so on, to double wrap the filling. Repeat the process.
- In a pan, on medium-high heat, add in some Vegetable Oil. Add the Rice Paper Dumplings one at a time, and make sure they don't stick together. Fry them on each side for a few minutes until nicely golden brown. Once cooked, set them aside on a wire rack to get rid of extra oil.
- Serve immediately with the dipping sauce or enjoy as they are.
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