Crispy Rice Dumpling (Print Version)
# Ingredients:
→ Dumpling Components
01 -
30 dumpling wrappers
02 -
3 oz tofu, cut into tiny cubes
03 -
1 small carrot, finely chopped (about 3 tablespoons)
04 -
¾ cups chopped broccoli stem
05 -
3 tablespoons frozen corn
06 -
3 cups cooked rice
07 -
1 tablespoon soy sauce
08 -
1 teaspoon toasted sesame oil
09 -
⅛ teaspoon ground pepper
10 -
½ teaspoon sugar
11 -
¼ teaspoon salt, plus more to taste
12 -
1 tablespoon toasted sesame seeds
13 -
Vegetable oil for cooking
→ Dipping Sauce
14 -
3 tablespoons Thai sweet chile sauce
15 -
Juice of ¼ lime
16 -
Fresh cilantro, chopped for garnish
# Instructions:
01 -
Heat a non-stick skillet and add about ½ tablespoon of oil. Sauté carrot and tofu until tofu turns golden brown. Add the broccoli stem and corn, then continue to stir-fry for another 30 seconds. Increase cooking time for softer broccoli texture. Season with salt, sugar, and ground pepper.
02 -
Reduce heat to low and add the cooked rice along with soy sauce and toasted sesame oil. Using the back of the spatula, lightly press the rice and toss everything together until well-combined, ensuring rice is evenly coated with sauce. Taste and adjust seasoning if needed. Turn off heat and set aside to cool completely.
03 -
Whisk together Thai sweet chile sauce and lime juice until well-combined. Garnish with chopped cilantro.
04 -
Take about 3 dumpling wrappers and place them on a work surface. Using a rolling pin, roll them out to approximately 5-6 inches in diameter, as thin as possible without tearing. Carefully unpeel each wrapper and set aside. Cover the thin wrappers with a cloth to prevent drying while working on the rest.
05 -
Fill a small bowl with water and another small bowl with oil. Uncover a wrapper and dab the edges with water. Place a heaping spoonful of filling on the wrapper. Lift the bottom wrapper up and fold over the filling. Fold the left and right sides of the wrapper to the middle while securing the filling underneath. Roll it up to meet the top and seal firmly.
06 -
Brush a thin layer of oil on a heated non-stick skillet. Arrange dumplings in a single layer, slightly apart. Cover the pan with a lid and cook for 4-5 minutes over low-medium heat, checking occasionally to prevent burning. Once the bottom of the dumplings turns golden brown, brush a layer of oil on top before flipping over. Cover and continue cooking for another 4-5 minutes until both sides are crispy and the dumplings have puffed slightly.
07 -
Remove the crispy dumplings from the pan and serve immediately with the prepared dipping sauce.
# Notes:
01 -
These rice dumplings can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
02 -
For a crispier texture, ensure the rice filling has cooled completely before assembling the dumplings.