Delicious Rice Paper Dumplings with a Simple Dipping Sauce

Serves: 4

Prep Time: approx. 40 minutes

Cook Time: approx. 20 minutes

Ingredients

Avocado oil (or other neutral oil with a high smoke point)

4 garlic cloves

1 inch piece of ginger

4 small bok choys

⅓ of a purple cabbage

1 carrot

100g of mushrooms (preferably white beech mushroom)

1 pack firm tofu

2 tablespoons Soy sauce

2 tablespoons Sesame oil

Rice paper (preferable 15cm)

Dipping Sauce

3 tablespoons soy sauce

1 tablespoon sesame oil

1 ½ tablespoons black vinegar

2 teaspoons sesame seeds

1 tablespoon spring onion

Equipment

Non stick pan

Spatula

Food processor

Vegetable peeler

Knife

Cutting board

Parchment paper

Instructions

Preparing the filling

Press tofu on a paper towel between two plates with a heavy item on top, like a book. Leave for approximately 10 minutes. Alternatively use a tofu press. While tofu is being pressed, place garlic and ginger in a food processor and blend until minced. Wash and peel the carrot and cut into quarters. Then, wash and cut the purple cabbage and bok choy into one inch chunks. Place both the carrot and cabbage in the food processor and blend until diced. Transfer to a bowl, repeat with the bok choy and mushrooms. Make sure to keep the bok choy and mushrooms separate from the other vegetables as the mushrooms need to be cooked the longest and the bok choy the shortest. Finally, crumble the tofu into small pieces with your hands. Set aside.

Cooking the filling

In a large pan, heat the avocado oil over a medium-high heat. When hot, add the garlic and ginger and cook for about 3 minutes. Add the mushrooms and cook until they release their liquid, approximately 5 minutes. Add the carrot and purple cabbage and cook until just soft, approximately 4 minutes. Add the bok choy and cook until the greens are just wilted, approximately 1 minute. Remove from heat, add crumbled tofu, soy sauce, and sesame oil and stir to combine. Set aside until it is cool to the touch.

Wrapping the dumplings

One at a time soak the rice paper in lukewarm water. Place on a cutting board and scoop about a tablespoon of the mixture into the middle of the wrapper. Fold all four sides into the middle and place on a piece of parchment paper. Repeat until you have run out of filling.

Cooking the dumplings

In batches, heat 1 tablespoon (should coat the pan) of oil over medium-high heat. Add the dumplings and cook for about 3 minutes on each side or until golden brown. Repeat.

Preparing the dipping sauce

Thinly slice the green part of the spring onion. Mix the soy sauce, sesame oil, black vinegar, sesame seeds, and spring onion until combined. Enjoy!