Hello lovelies,
whenever we make dumplings, everyone ends up in the kitchen folding along. These ones are especially forgiving, because there is no dough to knead or roll out: my rice paper dumplings with tofu and shiitake are made from simple rice paper that softens in warm water and wraps neatly around the filling. In the pan the wrapper turns crispy on the outside and slightly chewy on the inside, and that very mix is what makes them so good.
The idea comes from my vegan gyoza with tempeh and a crispy bottom, which I fold the classic way in dumpling wrappers. The rice paper version is quicker to make, fully gluten-free with tamari, and easier for small hands to fold, because nothing has to be pinched shut.
Tofu, shiitake and glass noodles
For the filling I crumble firm tofu and fry it with carrot, spring onions, shiitake, ginger and garlic until it takes on color. Soy sauce and teriyaki sauce add seasoning and a gentle sweetness, while the glass noodles go in right at the end for bite. I soak the rice paper just as briefly as for my green summer rolls with tahini dip, only 10 to 15 seconds, so it stays stable while folding.
They are folded like a small parcel: fold in the sides, roll up from the bottom, done. Right now in autumn the shiitake give the filling a really deep, savory flavor. If you prefer your rice paper cold and fresh, you will find the autumn version in my autumn rolls with beetroot tahini dip.
In the pan the dumplings need a little space, otherwise they stick together. After 3 to 4 minutes per side they are golden, and in the air fryer they take 10 to 12 minutes at 200°C (390°F). In our house they simply come with soy sauce, sesame and spring onions.
If you now feel like cooking even more with tofu, browse my 15 easy vegan tofu recipes, where you will find ideas for every day of the week.
And if some vegetables are left over, turn them into my vegan chop suey with colorful vegetables, which is just as uncomplicated. I would love to hear how you liked the dumplings.
