Baked Rice Paper Dumplings
This recipe for Baked Rice Paper Dumplings with Tofu and Mushrooms is a delightful twist on traditional dumplings, offering a healthier alternative by baking instead of frying. The dumplings are filled with a savory mixture of tofu and mushrooms, complemented by carrots, spring onions, and a hint of ginger and garlic, wrapped in rice paper for a light and crispy exterior. Served with a homemade dipping sauce that's tangy and slightly spicy, these dumplings are perfect for appetizers, a main dish, or a snack. They cater to a variety of dietary preferences, making them a versatile choice for any occasion.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Pan for Sautéing
Ingredients
Ingredients for Dumplings:
- 1 lb mixed mushrooms, finely diced or 454g
- 1 lb firm tofu, or 454g, shredded
- 1 large carrot shredded
- 1 bunch spring onions finely chopped
- 1 Tbsp fresh ginger minced
- 2 cloves garlic minced
- 2 Tbsp vegetable oil plus more for brushing
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1-2 Tbsp cornstarch optional, for thickening
- 12-14 sheets rice paper
- Sesame seeds for garnish optional
Ingredients for the Dipping Sauce:
- 1 teaspoon sugar
- 1 tablespoon hot water
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili oil
- 1 teaspoon garlic minced
- 1 teaspoon toasted sesame seeds
- ½ teaspoon sesame oil
Instructions
Preheat Oven and Prepare Dipping Sauce:
- Preheat the oven to 400°F (200°C), convection setting if available.
- For the dipping sauce, dissolve the sugar in hot water in a small bowl. Add the soy sauce, rice vinegar, chili oil, minced garlic, toasted sesame seeds, and sesame oil. Stir until well combined and set aside.
Prepare Filling:
- Heat the vegetable oil in a pan over medium-high heat. Sauté the mushrooms and tofu until they begin to brown. Remove from heat.
- In a large bowl, combine the sautéed tofu and mushroom mixture with the shredded carrot, spring onions, ginger, garlic, soy sauce, rice vinegar, and cornstarch (if using). Mix well to ensure all ingredients are evenly coated.
Assemble Dumplings:
- Fill a large bowl with warm water. Soak one rice paper sheet at a time until it is soft but still slightly firm.
- Lay the softened rice paper on a clean, damp towel. Cut it in half down the middle.
- Place some of the tofu-mushroom filling in the center of each rice paper half. Fold the sides over the filling to create a triangle shape, then continue rolling tightly.
- Place the dumplings on a baking sheet brushed with vegetable oil, making sure they do not touch. Brush the tops of the dumplings with additional oil.
Bake:
- Bake in the preheated oven for 10-15 minutes, or until the dumplings are golden brown and crispy. It's a good idea to flip them halfway through baking to ensure even crispiness.
Serve:
- Serve the dumplings hot, accompanied by the prepared dipping sauce on the side. Garnish with sesame seeds if desired.
Notes
These dumplings are a fantastic way to enjoy a meatless meal without sacrificing flavor or texture. The baking method not only makes them healthier but also adds a delightful crunch.
They are customizable, allowing for the addition of various vegetables or spices according to taste.
Ideal for meal prep, these dumplings can be made in advance and reheated, offering a convenient and nutritious meal option.
For those with dietary restrictions, the recipe can be easily adapted to be gluten-free by using gluten-free soy sauce.
They are customizable, allowing for the addition of various vegetables or spices according to taste.
Ideal for meal prep, these dumplings can be made in advance and reheated, offering a convenient and nutritious meal option.
For those with dietary restrictions, the recipe can be easily adapted to be gluten-free by using gluten-free soy sauce.
Nutrition
Calories: 225kcal