Makes 4 servings
1 package firm tofu
1 Tablespoon olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 inch of fresh ginger, peeled and minced
1 cup shredded cabbage
½ cup shredded or diced carrots
¼ cup soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon maple syrup
1 Tablespoon chili garlic sauce (optional)
1 teaspoon toasted sesame oil
24 rice paper wrappers
2 Tablespoons vegetable oil for frying
These vegan and gluten-free dumplings are a version of the viral rice paper dumplings. Made with tofu and veggies, these are a fun and delicious option to make with your kids.
1. Cut the tofu block into four equal pieces and press out the water. This can be done by wrapping the tofu in a towel and placing between two cutting boards with weight on the top.
2. In a medium saucepan over medium heat, add olive oil and preheat. Add onions and stir to coat. Let cook for 2–3 minutes stirring occasionally until onions are translucent. Add garlic and ginger and stir together. Cook for about a minute or until fragrant.
3. Get your pressed tofu and crumble with your hands into the saucepan, making sure to break into small pieces of tofu instead of large chunks. Stir to combine and cook for 1–2 minutes to heat the tofu through.
4. Add cabbage and carrots and mix to coat. Cook for 1–2 minutes stirring occasionally to heat through.
5. Add soy sauce, vinegar, maple syrup, chili, and sesame oil and stir to combine. Let cook for 3–4 minutes or until most of the liquid has evaporated from the pan and the cabbage has wilted. Remove from heat and let cool until able to handle.
6. Each dumpling uses two rice paper wrappers to make. To wrap, fill a large bowl with warm water. Dip a rice paper wrapper into the water until it is just soft, about 30 seconds. Be careful—they’re delicate. Spread the wrapper out on a cutting board and gently pat dry with a clean kitchen towel. It’s okay if it’s not perfectly flat.
7. Place a scoop of the mixture (about ¼ cup) in the middle of the rice paper wrapper. Fold each side of the wrapper into the middle until you end up with a square parcel-like dumpling. Take another wrapper that has been dipped in water and softened and place it below the already wrapped dumpling. Place the already wrapped dumpling fold side down. Fold the second wrapped the same way around the dumpling by bringing the sides into the middle to create a square. Repeat this process until you have 12 dumplings.
8. In a large saucepan over medium heat, add oil. Heat until shimmering. Carefully add your dumplings and fry on each side until golden brown, about 3–4 minutes. You might need to do this in batches depending on the size of your pan.
9. Serve by themselves or with your sauce of choice! We went with sweet chili sauce.