Tofu Rice Paper Dumplings

Ingredients

• 200 g Chestnut mushrooms (Finely chopped or sliced)
• 3 Spring onions (Finely sliced)
• 3 cloves Garlic (Minced or finely chopped)
• 200 g Super-firm tofu (Crumble before adding)
• 2 tsp Curry powder
• 0.5 tsp Turmeric
• 0.5 tsp White pepper
• 1 tbsp Soy sauce
• 6 Rice paper wrappers (Use 12 wrappers if shallow-frying and double-wrapping; approximately one wrapper per dumpling for air-frying)
• Neutral cooking oil (A little oil for brushing the assembled dumplings; amount not specified)

Steps

1. 1

   Heat a frying pan or wok over medium-high heat. Add the mushrooms and cook for 3–4 minutes, stirring occasionally, until they have released their excess water and the pan is no longer watery.

2. 2

   Add the minced garlic and sliced spring onions. Stir-fry for about 30 seconds, just until fragrant.

3. 3

   Crumble the super-firm tofu into the pan and stir it through the mushrooms, garlic, and spring onions.

4. 4

   Add the curry powder, turmeric, and white pepper. Stir thoroughly to coat the filling, then cook for 1 minute so the spices become fragrant.

5. 5

   Stir in the soy sauce. Remove the pan from the heat and let the filling cool for a few minutes so it is easier to handle and will not soften the rice paper excessively.

6. 6

   Fill a wide bowl with enough water to soak one rice paper wrapper. Dip one wrapper for about 30 seconds, until it is just malleable. Do not soak it until completely soft, or it will be difficult to work with.

7. 7

   Lay the softened wrapper on a plate or board. Place one-sixth of the tofu filling in the center—roughly 3 large tablespoons—and shape the filling into a compact rectangle.

8. 8

   Fold the rice paper over the filling one side at a time: fold in two opposite sides first, then fold over the remaining two sides to enclose the filling. If shallow-frying instead of air-frying, wrap the dumpling in a second softened rice paper sheet.

9. 9

   Repeat the soaking, filling, and folding process with the remaining wrappers and filling to make 6 dumplings.

10. 10

    Brush the assembled dumplings lightly with oil and arrange them in the air-fryer basket, leaving space between them for air circulation.

11. 11

    Air-fry at 200°C / 400°F for 10–12 minutes, flipping halfway through, until the rice paper is crisp and lightly golden. Serve hot.

Notes

The recipe specifies air-frying. For shallow-frying, double-wrap each dumpling with a second rice paper sheet. Rice paper becomes difficult to handle if soaked too long, so remove it from the water while it is still slightly firm.

Nutrition per serving

• vegan
• dairy-free
• egg-free
• gluten-free option
• snack
• appetizer
• air-fried
• crispy