Rice Paper Dumplings

ingredients
Firm tofu, cut into small cubes 80 g 2.82 oz
Chinese cabbage (wombok), shredded 75 g 2.64 oz
1/2 carrot, grated 60 g 2.11 oz
Oyster mushrooms, finely chopped 75 g 2.64 oz
Spring onion, green tops only 10 g 0.35 oz
1/2 tbsp sesame oil
1/2 tbsp soy sauce
1/2 tbsp minced ginger
12 rice paper rounds
Vegetable oil for cooking
Soy sauce and rice wine vinegar to serve

Method

1. Add the prepared tofu and vegetables into a bowl and stir to combine. 

2. Add the soy sauce, sesame oil and ginger and stir

3. Heat a fry pan over medium heat and add filling, cook, stirring for 5 mins until wilted down 

4. Prepare a plate with warm water and soak the rice paper round for 10 seconds or until soft. Place on a a board and spoon two tbsp of filling into the centre. Fold bringing the top flap down, then the right and left side towards the centre and bring the bottom flap upwards to seal. Repeat this process with a second rice paper round to make two layers to ensure it doesn't break while cooking

5. Repeat with remaining rice paper and filling to make 6 dumplings

   
   

6. To pan fry:

   Over medium-high heat, add enough oil to the fry pan to coat the bottom. Cook on each side until golden (about 3 minutes each) and crispy. Move to paper towel once cooked to drain excess oil. Serve with soy sauce and rice wine vinegar

   To air fry:

   Grease the dumplings with oil on both sides (we like to use a spray oil for a light coating). Place them in the air fryer. Set the air fryer on 200°C/400°F for 12-14 minutes (flip them halfway) or until crispy on the outside.
   

Nutrition Information (per serve)
Energy	2029 Kj / 485 cal
Protein	15.20g
Carbohydrates	24.82g
Sugar	5.10g
Total Fat	34.30g
Saturated Fat	4.25g
Fibre	7.62g