Rice Paper Dumplings with Tofu and Shiitake

Prep 30 min·Cook 20 min·Total 50 min·2 servings (10 dumplings)·VEGAN·570 kcal

Ingredients

For the filling

200 gr (7 oz.) firm tofu
1 carrot
2 spring onions
100 gr (3.5 oz.) fresh shiitake mushrooms
50 gr (1.8 oz.) glass noodles
1 garlic clove
1 tsp ginger (freshly grated, optional)
1 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp teriyaki sauce
1 Tbsp toasted sesame seeds
salt (to taste)
pepper (to taste)

For folding and frying

10 rice paper sheets
2 Tbsp sesame oil (for frying)

Equipment: Large non-stick frying pan, Grater, Bowl for the glass noodles, Shallow bowl of warm water, Large plate or board, Spatula, Paper towels

Instructions

Make the filling

1.Drain the tofu, pat it dry well with paper towels and crumble it into a bowl with your fingers.
2.Peel and finely grate the carrot. Trim the spring onions and slice them into thin rings, setting a little of the green aside for sprinkling. Clean the shiitake and chop them finely. Finely grate the garlic and ginger.
3.Soak the glass noodles in a bowl of hot water for 5 to 10 minutes, drain and cut them into short pieces with scissors.
4.Heat 1 tsp of sesame oil in the pan. Fry the tofu, carrot, spring onions, shiitake, ginger and garlic for 5 to 7 minutes until everything is lightly golden.
5.Add the soy sauce and teriyaki sauce, fry briefly, season with salt and pepper and take the pan off the heat. Stir in the glass noodles and most of the sesame seeds and let the filling cool a little.

Fold the dumplings

1.Set out a shallow bowl of warm water. Dip 1 rice paper sheet for 10 to 15 seconds until pliable and lay it flat on a plate.
2.Sprinkle the center with a little sesame and spring onion green, then add about 2 Tbsp of filling so that the filling stretches to all 10 sheets.
3.Fold the sides over the filling first, then roll the sheet up from the bottom into a small parcel. Repeat with the remaining sheets and set the dumplings down with a little space between them.

Fry and serve

1.Heat 2 Tbsp of sesame oil in the pan over medium heat. Place the dumplings in the pan seam side down and fry for 3 to 4 minutes per side until golden and crispy.
2.Alternatively, brush the dumplings with oil all over and cook them in the air fryer at 200°C (390°F) for 10 to 12 minutes, turning once.
3.Serve hot with soy sauce or a dip of your choice.

Notes

Tip from my kitchen: pat the tofu really dry, otherwise the filling turns wet and the rice paper softens from the inside. When folding, only ever put 1 sheet in the water, and don't let the finished dumplings touch each other, rice paper sticks like glue. In the pan they need a little patience: only turn them once the underside releases on its own. As a starter, the recipe serves 4. Check the ingredients of your teriyaki sauce, some brands contain honey, so for the vegan version I use one without. If you like more vegetables, add finely shredded napa cabbage to the filling.

Nutrition per serving: 570 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook