Crispy Rice Paper Dumplings with Tofu and Vegetables (Print version)

Crispy rice paper dumplings filled with tofu, cabbage, carrots, mushrooms, ginger, and tamari, pan-fried until golden.

# Ingredients:

For the dumplings

01 - 14 oz (400 g) extra-firm tofu, pressed and crumbled
02 - 2 cups (140 g) finely shredded napa cabbage
03 - 1 medium carrot, finely shredded or julienned
04 - 1 cup (75 g) finely chopped shiitake mushrooms
05 - 3 scallions, thinly sliced
06 - 3 cloves garlic, minced
07 - 1 tablespoon freshly grated ginger
08 - 2 tablespoons tamari, certified gluten-free if needed
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon white pepper
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 20 round rice paper wrappers, about 8.5 inches wide
14 - 3 tablespoons neutral oil, plus more as needed for frying

For the dipping sauce

15 - 3 tablespoons tamari
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon maple syrup
18 - 1 teaspoon toasted sesame oil
19 - 1 small garlic clove, grated
20 - 1-2 teaspoons chili oil, optional
21 - 1 tablespoon sliced scallions or sesame seeds, optional

# Instructions:

01 - Wrap the tofu in a clean towel and press for 10 minutes. Crumble it into small pieces with your hands or a fork.
02 - Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Add tofu, cabbage, carrot, mushrooms, scallions, garlic, and ginger. Cook for 6-8 minutes, stirring often, until the vegetables soften and most moisture has cooked off.
03 - Stir in tamari, rice vinegar, sesame oil, white pepper, and salt. Cook for 1 minute, then transfer the filling to a plate and cool for 10 minutes.
04 - In a small bowl, stir together tamari, rice vinegar, maple syrup, sesame oil, grated garlic, chili oil, and scallions or sesame seeds if using.
05 - Dip one rice paper wrapper in warm water for 2-3 seconds, then place it on a damp board. Spoon about 2 tablespoons filling near the lower center, fold the bottom over, fold in the sides, and roll into a tight rectangle. Wrap the parcel in a second quickly dipped wrapper. Repeat to make 10 dumplings.
06 - Wipe out the skillet and heat 2 tablespoons oil over medium heat. Fry dumplings in batches for 2-3 minutes per side, turning gently, until golden, blistered, and crisp. Add more oil between batches as needed.
07 - Transfer dumplings to a rack or paper towel-lined plate. Serve right away with the dipping sauce while the wrappers are still crisp.

# Good to know:

01 - Makes about 10 double-wrapped dumplings, enough for 4 appetizer servings.
02 - Best eaten hot, soon after frying.
03 - Use certified gluten-free tamari if cooking for someone avoiding gluten.

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