Rice Paper Dumplings ? A Crispy, Easy, And Satisfying Mai

rice paper dumplings a crispy easy and satisfying mai display image db
rice paper dumplings a crispy easy and satisfying mai display image db

Rice Paper Dumplings ? A crispy, easy, and satisfying main meal/side dish that you will become addicted to after your first bite. Let’s get wrapping!

Ingredients (makes 15 dumplings):
2 tbsp sesame oil
6 cups finely chopped vegetables (I used carrots, celery, peppers, onion, and cabbage)
2 tsp minced garlic
2 green onions, chopped
2 cups crumbled extra firm tofu
1 ½ tbsp soy sauce
1 tbsp Chinkiang vinegar (or rice vinegar)
1 tbsp chili garlic sauce (omit or reduce based on preferences)
30 rice papers

To make the filling:
1) Heat the sesame oil in a large frying pan on medium high heat.
2) Add chopped vegetables and cook until tender, about 10 minutes. Add minced garlic and cook for 1-2 minutes.
4) Add green onions and crumbled tofu, and stir to combine.
5) Add soy sauce, vinegar, chili garlic sauce, and black pepper and cook filling on low heat for 5-10 minutes.

To assemble the dumplings (see saved stories for visuals):
1) Fill a large dish with hot water. Wet a cutting board or other flat surface so it’s slightly damp (helps prevent rice paper from sticking and ripping).
2) Submerge one rice paper entirely in the hot water and leave it for 3-5 seconds. Don’t leave it in the water for much longer as it will continue to cook/soften after it’s removed from the water.
3) Remove rice paper from water and place on cutting board.
4) Place 1/3 cup of vegetable tofu filling in the center of rice paper.
5) Fold the bottom half of the cooked rice paper over the filling, then fold the right and left side over the filling, and finally fold over the top half of the rice paper. Set dumpling aside.
6) Repeat steps 2 and 3 with a second rice paper.
7) Place the dumpling in the middle of the second cooked rice paper, and repeat step 5.
8) Repeat steps 1-7 until all the filling is used.

Heat 1 tbsp neutral oil in a large frying pan. Fry dumplings on medium-high heat until golden brown and crispy on both sides.
You can eat the dumplings immediately after frying them, but I recommend baking them for 10 minutes at 400˚F after frying to get them extra crispy.

Serve with choice of dumpling sauce (I chose a bit of soy sauce, rice vinegar, miso, and chili garlic sauce!).

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