These gluten-free rice paper dumplings are crispy on the outside and satisfyingly chewy and filled with a delicious mixture of shiitake, crumbled tofu, carrot and onion on the inside. All you need for the “dough” is rice paper sheets!
Prep Time
15 mins
Cooking Time
15 mins
![Easy Rice Paper Dumplings](/recipes/images/rice-paper-dumplings-1.webp)
Ingredients
Servings
6
Dumplings
Dipping sauce
Instructions
- Finely dice shiitake mushrooms, carrot and onion.
- Pat dry tofu using a clean tea towel. Using your hands, break up the tofu into crumbs into a large mixing bowl until the texture resembles cooked ground meat. Set aside.
- Heat up 1 tsp olive oil in a large nonstick skillet over medium heat. Add diced mushrooms, carrot and onion and stir-fry until fragrant, about 1-2 minutes.
- Add 1 tbsp soy sauce and stir-fry for another 1 minute or until all the moisture has evaporated. Remove from heat and add to the large mixing bowl with the tofu.
- Add oyster sauce, sesame oil, garlic powder, mushroom powder and white pepper. Mix until combined. Taste the filling and adjust seasoning if necessary.
- Fill a large, shallow bowl with water. Wet a sheet of rice paper by dipping it in the water for a few seconds then place it on a clean, flat surface (eg. a large chopping board). Place 2-3 tbsp of filling in the center of the rice paper. Fold inwards from all four sides to form a little square parcel. Use 2 sheets of rice paper per dumpling to ensure it doesn’t break during frying.
- Repeat until all the filling is used up.
- Heat up 1/2 tsp olive oil in a large nonstick skillet over medium-low heat. Cook the dumplings for 2 minutes on each side or until golden brown. Do not overcrowd the pan and cook in batches. Add more oil if necessary.
- While the dumplings are cooking, make your dipping sauce by chopping the chili and mixing it with soy sauce and Chinkiang vinegar.
- Serve dumplings immediately with dipping sauce. Enjoy!
Notes
- For vegan or vegetarian, substitute oyster sauce with hoisin sauce.
- Mushroom powder adds umami to the fillings, but if you don’t have it, you may omit it.
- You may substitute fresh shiitake mushrooms with rehydrated dried shiitake mushrooms.
- These dumplings are best enjoyed fresh for the maximum crunch!
- If you prefer cooking these dumplings with no oil, instead of frying, you can steam them using a bamboo steamer lined with parchment paper.