Effortless Crispy Asian Dumplings (Print Version)
# Ingredients:
→ Main Foods
01 -
2 green onions
02 -
¼ green cabbage (small)
03 -
2 small carrots
04 -
200g of mushrooms
05 -
180g tofu, firm
06 -
20 sheets of rice paper
→ Flavor Boosters
07 -
A little salt and pepper, as you like
08 -
Olive oil – 1 tablespoon
09 -
Sesame oil – 1 teaspoon
10 -
4 cloves of garlic
11 -
Soy sauce – 2 tablespoons
12 -
Ginger (freshly grated), use however much you prefer
13 -
Frying oil, your choice
# Instructions:
01 -
Use your knife to shred the cabbage and carrots into thin strips. Dice up the mushrooms and garlic, then crumble the tofu into tiny pieces with your hands.
02 -
Drizzle some oil in your pan and brown the mushroom pieces first. Toss in all the veggies and tofu, sprinkle with salt and pepper, and add some grated ginger. Cook until soft.
03 -
Pour soy sauce and sesame oil over the cooked mix, stir everything up, and take it off the heat. Add the green onions and wait for it to cool down.
04 -
Set up areas for assembly: a shallow water dish, and a clean damp towel or wet cutting board to roll the dumplings.
05 -
Soak one piece of rice paper in water for a few seconds. Lay it flat on your work surface, spoon the filling into the center as a rectangular shape, and fold the bottom edge over. Next, bring the top down and fold in the sides to close it up.
06 -
Take a fresh rice paper sheet, soak it in water, and lay it down. Place your already wrapped dumpling in the center and fold it the same way—bottom first, top next, and sides last for a double layer.
07 -
Heat oil in a pan over medium-high. Fry each side of the dumpling until crispy and golden brown.
08 -
Pair your dumplings with a dip of your choice and eat them while they’re warm and crunchy.
# Notes:
01 -
Bite into a crispy crunch outside and enjoy juicy, seasoned fillings inside.
02 -
Oil used during frying isn’t included in the nutrition since it varies by preference.
03 -
These work great for a starter or as a meal component.