Crispy dumplings filled with savory tofu and vegetables, ideal for a light, flavorful bite or appetizer.
# Components:
→ Filling
01 - 7 oz firm tofu, pressed and crumbled
02 - 1 medium carrot, shredded
03 - 3 oz shiitake mushrooms, finely chopped
04 - 1 small zucchini, shredded and excess moisture removed
05 - 2 spring onions, finely sliced
06 - 2 garlic cloves, minced
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon fresh ginger, grated
10 - ¼ teaspoon ground white pepper
11 - 1 tablespoon cornstarch
→ Wrapping & Cooking
12 - 12 sheets rice paper, 8.7 inches diameter
13 - 2 tablespoons neutral oil for frying
→ For Serving
14 - Soy sauce or tamari
15 - Chili crisp or sriracha
16 - Fresh coriander leaves
# Directions:
01 - Combine crumbled tofu, shredded carrot, chopped mushrooms, squeezed zucchini, spring onions, garlic, soy sauce, sesame oil, ginger, white pepper, and cornstarch in a mixing bowl. Stir until evenly incorporated.
02 - Fill a shallow dish with warm water. Submerge one rice paper sheet for 5 to 8 seconds until pliable. Transfer to a damp clean towel.
03 - Place approximately 2 tablespoons of filling onto the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the side edges and roll tightly into a rectangular or cigar shape.
04 - Wrap each dumpling in a second moistened rice paper sheet using the same folding technique for enhanced texture.
05 - Repeat the filling, folding, and wrapping process with remaining ingredients until all dumplings are formed.
06 - Heat oil in a nonstick skillet over medium heat. Arrange dumplings seam-side down in batches. Fry for 2 to 3 minutes per side until golden brown and crispy throughout.
07 - Transfer finished dumplings to a paper towel-lined plate. Serve immediately with soy sauce, chili crisp, and fresh coriander.
