Crispy Rice Paper Dumplings

Serves 1
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Directions

  1. 1In a pan, sauté the chopped garlic.
  2. 2In a pan, sauté the chopped garlic.
  3. 3In a pan, sauté the chopped garlic.
  4. 4Add crumbled tofu and bird's eye chilli and cook until tofu brown slightly.
  5. 5Add crumbled tofu and bird's eye chilli and cook until tofu brown slightly.
  6. 6Add crumbled tofu and bird's eye chilli and cook until tofu brown slightly.
  7. 7Add chopped mushrooms and stir in carrots, chopped cabbage, and spring onion.
  8. 8Add chopped mushrooms and stir in carrots, chopped cabbage, and spring onion.
  9. 9Add chopped mushrooms and stir in carrots, chopped cabbage, and spring onion.
  10. 10Cook for a few minutes until vegetables are slightly softened.
  11. 11Cook for a few minutes until vegetables are slightly softened.
  12. 12Cook for a few minutes until vegetables are slightly softened.
  13. 13Add white pepper and pour in soy sauce and sesame oil.
  14. 14Add white pepper and pour in soy sauce and sesame oil.
  15. 15Add white pepper and pour in soy sauce and sesame oil.
  16. 16Mix well to combine.
  17. 17Mix well to combine.
  18. 18Mix well to combine.
  19. 19Sprinkle cornstarch over the mixture and mix until the filling is evenly coated.
  20. 20Sprinkle cornstarch over the mixture and mix until the filling is evenly coated.
  21. 21Sprinkle cornstarch over the mixture and mix until the filling is evenly coated.
  22. 22Put aside to completely cool.
  23. 23Put aside to completely cool.
  24. 24Put aside to completely cool.
  25. 25Dip a rice paper sheet in water for a few seconds and place on the damp surface.
  26. 26Dip a rice paper sheet in water for a few seconds and place on the damp surface.
  27. 27Dip a rice paper sheet in water for a few seconds and place on the damp surface.
  28. 28Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
  29. 29Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
  30. 30Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
  31. 31Double wrap it.
  32. 32Double wrap it.
  33. 33Double wrap it.
  34. 34To pan fry, cook the dumplings in a bit of oil over a medium-high heat for a few minutes on each side until lightly golden.
  35. 35To pan fry, cook the dumplings in a bit of oil over a medium-high heat for a few minutes on each side until lightly golden.
  36. 36To pan fry, cook the dumplings in a bit of oil over a medium-high heat for a few minutes on each side until lightly golden.
  37. 37To air fry, brush/spray oil on both sides of the dumplings.
  38. 38To air fry, brush/spray oil on both sides of the dumplings.
  39. 39To air fry, brush/spray oil on both sides of the dumplings.
  40. 40Set the air fryer to 200°C for 14 minutes, turning them halfway.
  41. 41Set the air fryer to 200°C for 14 minutes, turning them halfway.
  42. 42Set the air fryer to 200°C for 14 minutes, turning them halfway.
  43. 43For the dipping sauce, just mix all the dipping sauce ingredients together and enjoy!
  44. 44For the dipping sauce, just mix all the dipping sauce ingredients together and enjoy!
  45. 45For the dipping sauce, just mix all the dipping sauce ingredients together and enjoy!

Ingredients

  • 4 garlic, chopped finely
  • 4 garlic, chopped finely
  • 4 garlic, chopped finely
  • 150 g tofu, crumbled
  • 150 g tofu, crumbled
  • 150 g tofu, crumbled
  • 100 g mushrooms
  • 100 g mushrooms
  • 100 g mushrooms
  • 1 carrots
  • 1 carrots
  • 1 carrots
  • 0.25 cabbage
  • 0.25 cabbage
  • 0.25 cabbage
  • 1.5 tsp white pepper
  • 1.5 tsp white pepper
  • 1.5 tsp white pepper
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • Salt
  • Salt
  • Salt
  • 2 tbsp soy sauce (for dipping sauce)
  • 2 tbsp soy sauce (for dipping sauce)
  • 2 tbsp soy sauce (for dipping sauce)
  • 0.5 tbsp vinegar (for dipping sauce)
  • 0.5 tbsp vinegar (for dipping sauce)
  • 0.5 tbsp vinegar (for dipping sauce)
  • 1 tbsp water (for dipping sauce)
  • 1 tbsp water (for dipping sauce)
  • 1 tbsp water (for dipping sauce)
  • 0.5 tsp sesame oil (for dipping sauce)
  • 0.5 tsp sesame oil (for dipping sauce)
  • 0.5 tsp sesame oil (for dipping sauce)
  • 1 tbsp chili crisp (for dipping sauce)
  • 1 tbsp chili crisp (for dipping sauce)
  • 1 tbsp chili crisp (for dipping sauce)
  • 1 tsp sugar (for dipping sauce)
  • 1 tsp sugar (for dipping sauce)
  • 1 tsp sugar (for dipping sauce)
  • 2 cloves garlic, finely chopped (for dipping sauce)
  • 2 cloves garlic, finely chopped (for dipping sauce)
  • 2 cloves garlic, finely chopped (for dipping sauce)
  • 1 green onions, finely chopped (for dipping sauce)
  • 1 green onions, finely chopped (for dipping sauce)
  • 1 green onions, finely chopped (for dipping sauce)
  • 1 tsp toasted sesame seeds (for dipping sauce)
  • 1 tsp toasted sesame seeds (for dipping sauce)
  • 1 tsp toasted sesame seeds (for dipping sauce)

Equipment

panair fryer

Tips

  • The air-fried version is preferred because it crisps up more and puffs up a bit, making them crispy and airy.
  • Make sure the filling is completely cool before wrapping.