Rice Paper Dumplings Recipe

• annokset: 10 servings
• aktiivinen aika: 20 minutes
• kokonaisaika: 35 minutes

Ainekset

8 oz. coleslaw mix (finely shredded cabbage and carrots)

3 ½ oz fresh shiitake (dice to small bits)

0.3 oz ginger (grated)

0.3 oz garlic (grated, about 2 medium cloves)

3 bulb scallions (diced)

4 tbsp avocado oil (divided)

¼ tsp coarse sea salt (plus a small pinch, or to taste)

1 tbsp coconut aminos

2 tsp toasted sesame oil

10 pieces rice paper (Round 22cm (8.67 inch) per sheet, see notes)

1 ½ tbsp coconut aminos

1 tbsp rice vinegar

1-2 tsp toasted sesame oil

⅛-¼ tsp sriracha sauce (optional)

Sprinkle toasted sesame seeds (optional)

Ohjeet

Prepare the coleslaw and shiitake in a bowl and the ginger, garlic, and scallions in another bow.

Cook the fillings:

Saute

Preheat a large saute pan over medium until it feels warm, add 1.5 tbsp oil. Saute the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.

Season

Add the coleslaw mix with shiitake. Season with ¼ tsp salt, coconut aminos, and sesame oil. Saute until the vegetables sweat a bit but not mushy and still crisp, about 3 minutes. Keep the vegetables crispy and not watery. Set them aside to cool to room temperature before wrapping.

Prepare the rice paper:

Dip the rice paper in a large bowl of cold water for only a few seconds. Do not oversoak the rice sheet. It should still be quite firm as the rice paper continues to soften out of the water. Lightly moisten your work surface (e.g. a big cutting board) so that the rice paper sheets won’t stick to the surface.

Fold the dumplings:

Saute

Add a little more than 1 tablespoon of the filling to the center of the rice paper sheet. Fold the dumpling by bringing the bottom-half up to cover the filling, bring the left-side up and over to the center, and right-side up and over to the center. Roll the dumpling from bottom-up (away from you) to make an envelope-shape. For reference, I use 1 rice paper sheet. You can use 2 sheets to prevent the dumplings from breaking apart. See notes.

Cover

If you use a tray or big plate to hold the dumplings, brush the tray with a thin layer of oil so they won’t stick to the bottom. And lightly cover the dumplings with a damp paper towel as you work through the batch.

Pan-fry the dumplings:

Pan-fry

Preheat a ceramic or non-stick large skillet over medium heat, until it feels warm. Add 1.5 tbsp oil. Pan fry the dumplings in 2 separate batches so they won’t stick together and are easier to flip. Pan fry the first side for 3 minutes and flip side for an additional 3 minutes or until golden brown and crispy. Repeat the process for the second batch, add more oil, if needed.

Air-fry the dumplings:

Air-fry

Grease the basket well with avocado oil. Leave some space between each dumpling. Spray more oil on top of each dumpling. 380F (193C) for 12-15 minutes. Flip after 6 minutes.

Serving and sauce:

Serve them right away with dumpling dipping sauce on the side. Enjoy them fresh and hot for the most crispy dumplings!

Ravinto

• Annoskoko: 1 dumpling
• Kalorit: 79 kcal
• Rasva yhteensä: 7 g
• Tyydyttynyt rasva: 1 g
• Tyydyttymätön rasva: 5 g
• Transrasva: 1 g
• Kolesteroli: 1 mg
• Natrium: 138 mg
• Hiilihydraatit yhteensä: 4 g
• Ravintokuitu: 1 g
• Sokerit yhteensä: 1 g
• Proteiini: 1 g