Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe

Ingredients

• 8 oz coleslaw mix (finely shredded cabbage and carrots)
• 3.5 oz fresh shiitake mushrooms (diced into small bits)
• 0.3 oz ginger (grated)
• 0.3 oz garlic (grated, about 2 medium cloves)
• 3 bulb scallions (diced)
• 4 tbsp avocado oil (divided)
• 1/4 tsp coarse sea salt plus a small pinch, or to taste
• 1 tbsp coconut aminos or low sodium soy sauce
• 2 tsp toasted sesame oil
• 10 pieces rice paper (Round 22cm / 8.67 inch per sheet)
• 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1-2 tsp toasted sesame oil
• 1/8-1/4 tsp sriracha sauce (optional)
• Sprinkle toasted sesame seeds (optional)

Instructions

1. 1

   Prepare the Filling: In a large skillet or pan, heat 2 tablespoons of avocado oil over medium-high heat. Add the diced shiitake mushrooms and sauté for about 3-4 minutes until they soften and release their moisture. Add the grated ginger, grated garlic, and diced scallions to the pan, stirring continuously for another 1-2 minutes until fragrant.

2. 2

   Add the Vegetables: Add the finely shredded coleslaw mix (cabbage and carrots) to the skillet, sprinkle ¼ teaspoon of coarse sea salt, and stir-fry for 3-4 minutes until the vegetables become tender but still retain some crunch.

3. 3

   Season the Filling: Stir in 1 tablespoon of coconut aminos or low sodium soy sauce and 2 teaspoons of toasted sesame oil. Mix well to combine all flavors evenly. Cook for an additional 1 minute, then remove the filling from heat and let it cool slightly.

4. 4

   Soften the Rice Paper: Fill a large shallow dish or plate with warm water. Dip one rice paper sheet into the water for about 10-15 seconds or until it becomes pliable but not too soft. Carefully remove and place it on a clean, flat surface.

5. 5

   Assemble the Dumplings: Spoon about 2 tablespoons of the cooled filling onto the center of the softened rice paper sheet. Fold the sides over the filling and roll tightly from the bottom up, creating a neat dumpling shape. Repeat with the remaining rice paper sheets and filling.

6. 6

   Cook the Dumplings: Heat the remaining 2 tablespoons of avocado oil in a non-stick skillet over medium heat. Once hot, place the dumplings seam side down and fry for 2-3 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

7. 7

   Prepare the Dipping Sauce: In a small bowl, combine 1.5 tablespoons of coconut aminos or 1 tablespoon low sodium soy sauce, 1 tablespoon rice vinegar, 1-2 teaspoons toasted sesame oil, and optional sriracha sauce to taste. Sprinkle with toasted sesame seeds if desired.

8. 8

   Serve: Plate the crispy dumplings and serve warm alongside the dipping sauce for a flavorful bite-sized treat.