Baked Rice Paper Dumplings
Directions
- 1Preheat oven to 400°F (200°C).
- 2Prepare the dipping sauce by dissolving sugar in hot water. Add soy sauce, rice vinegar, chili oil, minced garlic, toasted sesame seeds, and sesame oil; stir well.
- 3In a pan, sauté the mushrooms and tofu until browned.
- 4In a bowl, combine the sautéed mixture with shredded carrots, spring onions, ginger, garlic, soy sauce, rice vinegar, and cornstarch (optional); mix well.
- 5Soak one rice paper sheet at a time in warm water until soft but firm. Lay on a damp towel and cut in half.
- 6Place filling in the center of each rice paper half, fold sides to create a triangle, then roll tightly. Secure with a toothpick.
- 7Place dumplings on a baking sheet brushed with oil. Brush tops with oil and bake for 10-15 minutes, flipping halfway, until golden brown and crispy.
Ingredients
- 454 g mixed mushrooms, finely diced
- 454 g firm tofu, shredded
- 1 large carrot, shredded
- 1 bunch spring onions, finely chopped
- 1 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch
- 12 sheets rice paper
- 1 sesame seeds
- 1 teaspoon sugar
- 1 tablespoon hot water
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili oil
- 1 teaspoon garlic, minced
- 1 teaspoon toasted sesame seeds
- 0.5 teaspoon sesame oil
Equipment
knifebox graterfrying panlarge bowlsmall bowlbaking sheettoothpickspastry brush
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