Can you air fry these rice paper dumplings?

Yes! Once you wrap them all up, spray with a little oil and then air fry at 385 F (196 C) for 12-15 minutes, flipping half way.

Can you bake rice paper dumplings?

While I haven't tried baking them myself, I have had feed back that you can bake them by brushing them with oil and then cooking them in the oven at 375 F (190 C) for about 15-20 minutes, flipping half way.

Do you soak the rice paper in cold or hot water?

Dip the rice papers in cold water for a few seconds. Warm or hot water makes the rice papers too soft and causes tearing.

Can you make them ahead?

You can prepare the fillings ahead of time but you must wrap them before serving.

Can you freeze rice paper dumplings?

No. The rice papers do not freeze well and the texture really changes when defrosted.

Rice Paper Dumplings (The Original Recipe)

Name: Rice Paper Dumplings
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: vegan
Ingredients: 1/2 block soft or medium firm tofu (80g); 1/8 cabbage, shredded (100g); 1/4 carrot, shredded (25g); 1 green onion, chopped (8g); 1/2 tbsp toasted sesame oil (7ml); 1/2 tbsp soy sauce (7ml); 1 tsp grated garlic (5g); 1 tsp grated ginger (5g); pinch of salt; pinch of pepper; 12 rice paper (I used 18cm rounds); 1 tbsp soy sauce (15ml); 1 tbsp rice vinegar (15ml); few drops of layu or chili oil

Description

Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.

Ingredients

Scale

Dumplings

1/2 block soft or medium firm tofu (80g)
1/8 cabbage, shredded (100g)
1/4 carrot, shredded (25g)
1 green onion, chopped (8g)
1/2 tbsp toasted sesame oil (7ml)
1/2 tbsp soy sauce (7ml)
1 tsp grated garlic (5g)
1 tsp grated ginger (5g)
pinch of salt
pinch of pepper
12 rice paper (I used 18cm rounds)

Dipping Sauce (1:1 soy sauce to rice vinegar ratio)

1 tbsp soy sauce (15ml)
1 tbsp rice vinegar (15ml)
few drops of layu or chili oil

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Instructions

Make the Dumplings

Pat the tofu dry with a paper towel to remove excess moisture.
Add the tofu to a large bowl and mash until crumbled. Add the cabbage, carrot, green onion, garlic and ginger and give it a rough toss. Drizzle in the sesame oil, soy sauce, salt and pepper and mix well.
Dip the rice papers in cool water for 3-5 seconds or until pliable. Lightly moisten your work surface to prevent the rice papers from sticking. Place 2 tbsp of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.

To Pan Fry

Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.

To Air Fry

Spray the air fryer basket with oil. Add the dumplings in, leaving space between each one. Spray more oil on top of the dumplings. Air fry at 385F (196C) for 12-14 minutes, flipping half way.

To Serve

Whisk together the ingredients for the dipping sauce.
Serve the dumplings with the dipping sauce on the side and enjoy!

Notes

Helpful equipment: grater
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: entree
Method: pan frying
Cuisine: vegan, japanese

Nutrition

Serving Size: 1 serving
Calories: 445
Sugar: 5.9
Sodium: 605mg
Fat: 9.8
Saturated Fat: 1
Unsaturated Fat: 5.6
Trans Fat: 0
Carbohydrates: 80.8
Fiber: 4.5
Protein: 8.6
Cholesterol: 0