Crispy Rice Paper Dumplings

These Crispy Rice Paper Dumplings are stuffed with tofu and shiitake mushrooms, double-wrapped in rice paper for crunch, and pan-fried (or air fried) to golden perfection. They're served with a homemade, oil free, sweet and spicy korean chili dipping sauce. The recipe is totally vegan, gluten-free, and made for takeout food lovers. Whether it’s your first time making dumplings or your go-to Friday night recipe, these will win you over with texture, flavor, and simplicity. Not to mention, it's better (and healthier) than takeout!

Course Appetizer, Main Course

Cuisine American, Asian

Keyword dairy free, easy dumpling recipe, gluten free, party appetizer, plant based, rice paper recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings dumplings

Calories 164kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Dumpling Ingredients

2 green onions finely chopped
3 garlic cloves minced
3 tbsp ginger minced
4 oz shiitake mushrooms finely chopped
16 oz high protein tofu crumbled
2 tbsp coconut aminos
2 tbsp rice vinegar
½ tsp salt
20 rice papers

Dipping Sauce Ingredients

¼ cup coconut aminos
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp mirin
1 tsp Korean chili powder
2 tsp toasted sesame seeds
2 tbsp green onion whites only, finely chopped

Instructions

Heat a nonstick skillet over medium heat and add in the onion, garlic, ginger, mushrooms, and tofu and sauté for 10-15 minutes until tender and tofu is golden. Add a splash of water as needed to deglaze the pan. Add in the coconut aminos, rice vinegar and salt and season to taste. Remove from skillet and set aside. Wipe out the skillet completely.
Fill a wide shallow bowl with cool water and, one at a time, dip each rice paper into the water for about 5-10 seconds. Place on a clean, flat surface and fill with about 1/4 cup of the tofu mixture. Once the wrap has softened a bit, tightly fold up. Dip a second rice paper in the water and place on the surface, and set the first dumpling seam side down on the second wrap. Tightly wrap that rice paper around the dumpling. Set aside. Repeat with remaining papers and filling.
Heat the skillet over medium low heat and working in batches, cook the dumplings for 4-5 minutes per side until lightly golden and crispy. (If you do not have a non-stick skillet, you will need to use a little bit of oil)
While the dumplings are cooking, prepare the dipping sauce by combining all ingredients in a jar or bowl and whisking to combine. Season to taste.
Serve the dumplings hot with dipping sauce, or chili oil if desired. To reheat, bake at 350F° until crispy or reheat in a skillet.

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