Crispy Rice Paper Dumplings
Serves 1
Directions
- 1In a pan, sauté the chopped garlic.
- 2Add crumbled tofu and bird's eye chilli and cook until tofu brown slightly.
- 3Add chopped mushrooms and stir in carrots, chopped cabbage, and spring onion.
- 4Cook for a few minutes until vegetables are slightly softened.
- 5Add white pepper and pour in soy sauce and sesame oil.
- 6Mix well to combine.
- 7Sprinkle cornstarch over the mixture and mix until the filling is evenly coated.
- 8Put aside to completely cool.
- 9Dip a rice paper sheet in water for a few seconds and place on the damp surface.
- 10Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
- 11Double wrap it.
- 12To 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.
- 13To air fry, brush/spray oil on both sides of the dumplings.
- 14Set the air fryer to 200°C for 14 minutes, turning them halfway.
- 15For the dipping sauce, just mix all the dipping sauce ingredients together and enjoy!
Ingredients
- 4 garlic, chopped finely
- 150 g tofu, crumbled
- 100 g mushrooms
- 1 carrots
- 0.25 cabbage
- 1.5 tsp white pepper
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp corn starch
- 1 spring onion
- Salt
- 2 tbsp soy sauce (for dipping sauce)
- 0.5 tbsp vinegar (for dipping sauce)
- 1 tbsp water (for dipping sauce)
- 0.5 tsp sesame oil (for dipping sauce)
- 1 tbsp chili crisp (for dipping sauce)
- 1 tsp sugar (for dipping sauce)
- 2 cloves garlic, finely chopped (for dipping sauce)
- 1 green onions, finely chopped (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.
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