Rice paper dumplings

Rice paper dumplings

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / piece: 127 kcal
, Fat: 5 g
, Carbohydrate: 15 g
, Protein: 5 g

Hidden inside the crispy, gluten-free rice paper casing is a soft filling of tofu, mushrooms and vegetables. These dumplings are the fried equivalent of the popular summer rolls and are easy to make without needing much experience.

Ingredients

12 pieces

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

1 tbsp rapeseed oil
2 garlic cloves, squeezed
1 cm ginger, finely grated
200 g shiitake mushrooms, coarsely chopped
260 g tofu, dabbed dry, crumbled
1 carrot, coarsely grated
100 g white cabbage, very thinly sliced
1 spring onion incl. green part, finely chopped
½ bunch coriander, finely chopped
2 tbsp soy sauce
1 tsp sesame oil

To make the dumplings

24 rice paper
oil for frying

To fry the dumplings

oil for frying
1 tbsp sesame seeds
1 spring onion incl. green part, cut into thin rings

Sauce

4 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sugar
½ tsp sambal oelek
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How it's done

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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.

Good to know
Note: Depending on the type of rice sheets you use, the dumplings can also be made with one sheet.

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