Rice Paper Dumplings

Ingredients

• 8 medium sheets of rice paper
• 2 nori sheets (quartered)
• 16 oz extra firm tofu ((see notes))
• 1 carrot (thinly sliced)
• 1/2 zucchini (or cucumber, thinly sliced)
• 1/4 of a small red cabbage (thinly sliced)
• 2 1/2 cups cooked sushi rice ((about 1 cup dry))
• Sesame oil (to fry)
• Sesame seeds
• 2 Tbsp tamari (or coconut aminos)
• 1 1/2 Tbsp maple syrup
• 1 1/2 Tbsp lemon juice (or rice vinegar)
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp black pepper

Instructions

1. 1

   You can watch the video in the post for visual instructions.

2. 2

   --- Prepare the Fillings ---

3. 3

   First, soak the sushi rice in water, drain it, then cook it with fresh water according to its package instructions.

4. 4

   Meanwhile, thinly slice the carrot and zucchini into matchstick pieces (or use the julienne blade on a mandoline), and shred the cabbage into thin strips (slice it in half and remove the tough core first). Also, cut the nori sheets into quarters.

5. 5

   Then, combine all the tofu glaze ingredients in a separate bowl and slice the tofu into even-sized rectangles.

6. 6

   In a large skillet, heat a swirl of the oil over medium heat. Once hot, add the tofu and pan-fry it until golden brown on every side.Don't move it around too much while it cooks to get a nice crispy sear. 2-3 minutes per side should work great.

7. 7

   Pour the tofu sauce into the pan and continue to cook, occasionally stirring, until the sauce thickens.

8. 8

   --- Assemble the Rice Paper Wraps ---

9. 9

   To assemble the rice paper dumplings, first -working one at a time - soak a rice paper sheet in cold water for 3-4 seconds, then transfer it to a slightly damp (to stop it from sticking) wooden board.

10. 10

    Place one of the cut nori pieces into the center of the rice paper. Top that with some cooked sushi rice, pan-fried tofu, and, finally, the veggies on top.

11. 11

    To seal the dumpling, fold all the corners in over the filling into the center, sealing it with your fingers. Then dip the flat surface of the dumpling into a plate of sesame seeds for a seedy crust.I find it easiest to fold the wrap one side at a time. I start with the bottom-half, folding it up to cover the filling, then I fold the top half over the filling and finally the right and left sides.

12. 12

    Repeat these steps with the remaining rice paper and filling.

13. 13

    --- Cook the Dumplings ---

14. 14

    Clean out the skillet and add a little more oil, heating it over medium heat.

15. 15

    Once hot, add a single layer of rice paper dumplings (not touching) and pan-fry them on all sides for about 3-4 minutes, or until golden and crispy.

16. 16

    For air fryer rice paper dumplings: Cook in batches, placing a single layer of dumpling in the bottom of your air fryer basket and cooking for 8-10 minutes at 360F/182C (up to 12 minutes for large dumplings/super crispy results), flipping them over halfway.

17. 17

    Serve the crispy dumplings immediately with the dip of your choice. I like to either double the tofu marinade ingredients for a dipping sauce, use Chinese Garlic Sauce, or even sometimes Hoisin Sauce. Then, enjoy!