Rice Paper Dumplings The Soft, Chewy, Veggie-Packed Steamed Dumplings With a Soy Chili Dipping Sauce
There is something deeply satisfying about a perfectly steamed dumpling that soft, slightly chewy wrapper giving way to a warm, savory, well-seasoned filling that makes it one of the most universally loved foods across virtually every culture that has ever invented a version of it.
Servings: 4
Ingredients
- For the Rice Paper Dumplings
- ½ cup cabbage finely chopped
- ½ cup carrots finely chopped
- 3-4 spring onion whites chopped
- 1 teaspoon oil
- 1 teaspoon garlic minced
- ½ teaspoon grated ginger
- ¼ cup red bell pepper finely chopped
- ¼ cup yellow bell pepper finely chopped
- ¼ cup green bell pepper finely chopped
- 1 vegetable stock cube
- Salt and pepper to taste
- 1 pack tofu 14-16 oz, grated
- 1 teaspoon chili oil
- 1 tablespoon spring onion greens chopped
- Rice paper sheets round, 8-inch size
- For the Dipping Sauce
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon spring onion greens chopped
- 1 tablespoon fresh cilantro coriander, chopped
- ¼ cup water
- 1 teaspoon jaggery or brown sugar
- 1½ teaspoons red chili sauce
Instructions
- Step 1: Prepare the Filling
- Heat 1 teaspoon oil in a large pan or wok over medium-high heat
- Add minced garlic and grated ginger, sauté for 30 seconds
- Add spring onion whites, cook for 1 minute
- Add cabbage and carrots, stir-fry for 2-3 minutes
- Add all three bell peppers (red, yellow, green)
- Crumble in the vegetable stock cube
- Season with salt and pepper
- Cook for 3-4 minutes until vegetables are tender but still crisp
- Add grated tofu and mix well
- Add chili oil and spring onion greens
- Cook for 2 more minutes, stirring constantly
- Remove from heat and let filling cool completely
- Step 2: Prepare Rice Paper Sheets
- Fill a large shallow bowl or plate with warm water
- Dip one rice paper sheet in water for 5-10 seconds
- Remove and place on clean, damp kitchen towel or cutting board
- Wait 30 seconds until rice paper becomes soft and pliable
- Step 3: Fill and Wrap the Dumplings
- Place 1-2 tablespoons of filling in center of softened rice paper
- Fold bottom edge up over filling
- Fold in both sides
- Roll tightly from bottom to top to seal
- Place seam-side down on plate
- Repeat with remaining rice paper sheets and filling
- Step 4: Steam the Dumplings
- Line steamer basket with parchment paper or lightly oil it
- Arrange dumplings in steamer, leaving space between each
- Steam over boiling water for 8-10 minutes
- Dumplings should be translucent and firm
- Work in batches if necessary
- Step 5: Make the Dipping Sauce
- In a small bowl, combine soy sauce and rice wine vinegar
- Add water and stir
- Add jaggery (or brown sugar) and mix until dissolved
- Add red chili sauce
- Stir in chopped spring onion greens and cilantro
- Mix well and set aside
- Step 6: Serve
- Remove steamed dumplings carefully from steamer
- Arrange on serving plate
- Serve hot with dipping sauce on the side
- Enjoy immediately