Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
To make the dumplings
To fry the dumplings
Sauce
How it's done
Filling
Heat the oil in a non-stick frying pan. Add the garlic and ginger, sauté briefly for approx. 2 mins. Add the mushrooms and fry for approx. 5 mins. Add the tofu and all the other ingredients up to and including the oil, fry for approx. 5 mins. Place the filling in a bowl, leave to cool.
To make the dumplings
Place 1 sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place approx. 1½ tbsp of filling in the middle of the sheet, tightly fold in all sides of the rice paper. Place a second sheet of rice paper in warm water for approx. 30 secs. then transfer to a plate. Place the parcel on top (folded side down), tightly fold in the sides of the rice paper. Repeat the process and make 11 more dumplings with the remaining rice sheets and filling.
To fry the dumplings
Heat the oil in a non-stick frying pan. Fry the dumplings for approx. 3 mins. on each side until golden brown, sprinkle with the sesame seeds and spring onion.
Sauce
Mix the soy sauce, rice vinegar, sugar and sambal oelek until the sugar has dissolved. Serve the dumplings with the sauce.
| Note: | Depending on the type of rice sheets you use, the dumplings can also be made with one sheet. |
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