Rice Paper Dumplings That You Gotta Try in Your Pressure Cooker
These crispy rice paper dumplings are filled with tofu, mushrooms, and veggies, then pan-fried to golden perfection for a crunchy and flavorful bite every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 rice paper sheets
- 180 g firm tofu
- 200 g mushrooms
- 2 small carrots finely chopped
- ¼ small green cabbage
- 2 spring onions
- 4 garlic cloves
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Oil for frying
- Salt and pepper
- fresh ginger
Instructions
Instructions
- Finely chop tofu, mushrooms, carrots, cabbage, spring onions, and garlic.
- Heat olive oil in a pan over medium heat, sauté garlic for one minute.
- Add tofu, mushrooms, carrots, and cabbage. Cook for 7-10 minutes until tender and moisture evaporates.
- Add soy sauce and sesame oil, cook for another 2 minutes, then cool filling.
- Soak rice paper in warm water until flexible, place on surface and add 2 tablespoon of filling.
- Fold sides and roll tightly into dumplings. Repeat with all wrappers.
- Fry dumplings seam-side down in non-stick pan with oil, 2-3 minutes per side until golden.
- Serve hot with your favorite dipping sauce.
Video
Notes
For crispier results, avoid over-soaking the rice paper and always serve immediately after frying.