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Rice Paper Tofu Dumplings

Name: Rice Paper Tofu Dumplings
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 24 dumplings
Cuisine: Asian Fusion
Ingredients: 1 tablespoon Olive Oil; 1-inch Ginger, finely chopped; 3 cloves Garlic, finely chopped; 2 Green Chilies, finely chopped; 14 oz. / 400 gm. Firm or Extra-Firm Tofu, crumbled; 1/4 teaspoon Turmeric Powder; 1.5 cups shredded Carrot; 1 large Onion, chopped; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 3 tablespoons Soy Sauce; 1/2 cup chopped Green Onion; 1/2 cup chopped Cilantro; Rice Paper; Water; 1.5 tablespoons Sweet Chili Garlic Sauce; 1 teaspoon Chili Oil; 2 tablespoons Rice Vinegar; 1 teaspoon Toasted Sesame Seeds

Savory tofu-carrot filling is wrapped in rice paper, sautéed, and served with a chili sauce.

Dinner

Asian

Gluten-Free

Nut-Free

Introduction

Rice paper tofu dumplings solve a common cooking challenge: making homemade dumplings without traditional wrappers. This version uses widely available rice paper sheets, which turn crispy when pan-fried while keeping the filling moist. The technique requires no special equipment or advanced cooking skills.

The filling consists of crumbled tofu, carrots, and onions seasoned with Asian aromatics. Each component serves a specific purpose - tofu provides protein and structure, vegetables add texture and natural sweetness, while ginger, garlic, and chilies contribute essential flavor depth. The double-layer rice paper technique prevents tearing during cooking and ensures proper texture.

These dumplings are naturally gluten-free and adaptable to various dietary needs. The entire recipe yields approximately 24 dumplings using basic pantry ingredients. The accompanying sauce combines chili garlic sauce, rice vinegar, and sesame elements for a balance of heat, acidity, and richness that complements the mild filling.

The preparation process breaks down into four distinct steps: creating the filling, preparing the rice paper wrappers, pan-frying the dumplings, and mixing the sauce. Total active cooking time averages 45 minutes, making these dumplings suitable for both weeknight dinners and casual entertaining. The filling can be prepared in advance and refrigerated for up to two days, streamlining the assembly process when needed.

Ingredients

To prepare Tofu Filling,

1 tablespoon Olive Oil
1-inch Ginger, finely chopped
3 cloves Garlic, finely chopped
2 Green Chilies, finely chopped
14 oz. / 400 gm. Firm or Extra-Firm Tofu, crumbled
1/4 teaspoon Turmeric Powder
1.5 cups shredded Carrot
1 large Onion, chopped
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Soy Sauce
1/2 cup chopped Green Onion
1/2 cup chopped Cilantro

To prepare Rice Paper,

Water
Rice Paper

To sauté the Dumplings,

Olive Oil

To prepare the Dumpling Sauce,

1.5 tablespoons Sweet Chili Garlic Sauce (or use normal Chili Garlic Sauce + 1 teaspoon Sugar) *see NOTES for alternative
1 teaspoon Chili Oil
2 tablespoons Rice Vinegar
1 tablespoon chopped Green Onion
1 teaspoon Toasted Sesame Seeds

Instructions

Step A: Prepare the Filling

Heat Pan: Set a pan over medium heat and add 1 tablespoon olive oil.
Add Aromatics: Once hot, add 1-inch chopped ginger, 3 cloves chopped garlic, and 2 chopped green chilies. Stir-sauté for 2 minutes.
Cook Tofu: Add 14 oz crumbled tofu and 1/4 teaspoon turmeric powder. Stir-sauté for 3 minutes until water evaporates.
Add Vegetables: Stir in 1.5 cups shredded carrot, 1 large chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons soy sauce. Cook for 4-5 minutes.
Finish Filling: Add 1/2 cup each of chopped green onion and cilantro. Mix quickly and set aside.

Step B: Prepare Rice Paper

Prepare Water: Fill a large bowl with about 3 cups of water.
Soften Papers: Dip one rice paper sheet for 5-6 seconds and remove immediately.
Layer Papers: Transfer to a chopping board. Repeat with a second sheet and stack on top of the first. Press gently to remove air pockets.
Add Filling: Place 2 heaped tablespoons of tofu filling just below center of the stacked papers.
Roll Dumplings: Fold sides and roll from bottom to top, keeping filling secure.

Step C: Cook Dumplings

Heat Pan: Set a non-stick pan over medium heat and drizzle with olive oil.
Cook Dumplings: Place dumplings in pan (about 4 at a time) and sauté 2-3 minutes per side until crispy and golden-brown.

Step D: Prepare Sauce

Mix Sauce: In a small bowl, combine 1.5 tablespoons sweet chili garlic sauce, 1 teaspoon chili oil, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame seeds, and 1 tablespoon chopped green onion.

Step E: Serve

Final Touch: Drizzle dumplings with sauce and garnish with additional chopped green onion.

Recipe Video

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Recipe Notes

Rice Paper Handling: Be sure to dip the rice paper in water just long enough (5-6 seconds) to soften it. Over-soaking can cause the paper to tear. Once softened, stack them on a flat surface and press gently to remove any air bubbles before adding the filling.
Make-Ahead Filling: The tofu filling can be prepared ahead of time and stored in the fridge for up to 3 days, making this a great option for meal prep.
Freezing Dumplings: While rice paper dumplings can be frozen, the texture might change when reheated. To freeze, place the assembled dumplings on a baking sheet in a single layer, freeze until firm, then transfer to a zip-top bag. When ready to cook, sauté from frozen until crispy.
Adjusting Spice: The recipe calls for green chilies, but feel free to adjust the spice level by adding more or less according to your taste. For a milder version, you can omit them entirely or substitute with bell peppers.
Alternative Sauces: If you don’t have sweet chili garlic sauce, you can use a mix of regular chili garlic sauce and a teaspoon of sugar for a similar flavor profile. Alternatively, any tangy dipping sauce like soy sauce with rice vinegar works well.
Scaling the Recipe: If 24 dumplings are too many, simply halve the tofu filling ingredients.
Leftover Filling: The tofu filling is so flavorful that you can enjoy it as a topping for toasted bread or mix it into other dishes like grain bowls or salads.

Frequently Asked Questions

Can I use other fillings instead of tofu?

Absolutely! You can substitute the tofu with other fillings such as finely chopped mushrooms, tempeh, or even mashed sweet potatoes for a different flavor.

Can I make this recipe without soy sauce?

Yes, you can substitute soy sauce with tamari (for a gluten-free version) or coconut aminos for a soy-free alternative.

How do I know when the dumplings are done?

The dumplings are done when they are golden-brown and crispy on both sides. You can check by gently pressing on them; they should feel firm and crispy, not soggy.

Can I use fresh rice paper instead of dried?

Dried rice paper is required for this recipe, as it needs to be softened in water. Fresh rice paper will not work in the same way.

How many dumplings does this recipe make?

This recipe makes approximately 24 dumplings, depending on the size of the rice paper used and how much filling you add to each.

What if I don’t have sweet chili garlic sauce?

Schezwan sauce is a great alternative if you want a spicier kick. If you’re in a pinch, ketchup can work as a quick and easy substitute!