This dumpling recipe is crispy on the outside, packed with a savory tofu and veggie inside, and they hit that perfect dumpling vibe without a complicated setup.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super practical. The filling comes together in one pan, rice paper is easy to work with, and the air fryer makes them crisp without deep frying.
INGREDIENTS
Here is everything you'll need: Rice paper wrappers, Tofu, Mushrooms, Carrots, Green cabbage, Onions, Garlic, Soy sauce, Sesame oil, Ginger, Salt and pepper
Shred cabbage and carrots finely. Dice mushrooms into small cubes. Mince garlic. Crumble tofu into small pieces. Slice spring onions.
STEP 1: PREP THE FILLING INGREDIENTS
STEP 2: COOK THE FILLING
Heat oil in a pan over medium heat. Sauté vegetables and browned and until slightly softened. Add tofu and remaining ingredients. Stir, then remove from heat.
STEP 3: SET UP
YOUR WRAPPING STATION
Set out a shallow tray of water, plus a damp clean tea towel or wet chopping board (this prevents sticking).
STEP 4: WRAP THE DUMPLINGS
Dip rice paper sheet in water for and place on the damp surface.
Add filling in the center.. Fold bottom over filling, fold in sides, then roll into a tight log
STEP 5: AIR FRY (OR SHALLOW FRY)
Line a sheet pan with foiL. Arrange dumplings seam-side down and brush tops lightly with sesame oil. Air fry at 400°F for 20 to 25 minutes until golden and crispy.
STORAGE TIPS
You can store cooked dumplings in the fridge for up to 3 days. Re-crisp in an air fryer or oven at 375°F until hot and crispy. Avoid microwaving if you want a crisp texture.
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