Ingredients:
🍄 Mushrooms
🥒 Courgette
🥕 Carrot
🥬 Cabbage
🧈 Tofu
🍚 Rice paper
🥢 Soy sauce
🍶 Rice vinegar
🧄 Garlic powder
🌶️ Sweet chili sauce
✨ Sesame seeds
Method:
1️⃣ Add the mushrooms, courgette, carrot, cabbage, and tofu to a food processor and blitz until finely chopped.
2️⃣ Transfer the mixture to a non-stick pan. Add the soy sauce and garlic powder, then cook for a few minutes until the vegetables soften.
3️⃣ Dip a sheet of rice paper into water until softened.
4️⃣ Place some of the filling in the centre and fold into a sealed parcel.
5️⃣ Sprinkle sesame seeds into a non-stick pan and cook the dumplings on top of the sesame seeds until golden and crispy on both sides. [OR USE AIR FRYER!]
6️⃣ Mix together the soy sauce, rice vinegar, and sweet chili sauce for a quick dipping sauce.
7️⃣ Serve the dumplings with the dipping sauce and enjoy.
🥖 How to Bake the Parcels in a Regular Oven
Baking keeps this recipe oil-free while giving you that satisfying, crispy exterior.
* Preheat: Set your oven to 400°F (200°C).
* Prep the Baking Sheet: Line your pan with parchment paper or a silicone baking mat. This is essential because wet rice paper is incredibly sticky and will tear on bare metal.
* Space Them Out: Place the folded parcels on the tray, leaving at least 1 inch of space between each one. If they touch, they will fuse together and rip.
* Bake: Bake for 15 to 20 minutes, flipping them over halfway through the cooking time.
* Optional Crisp Boost: If you want them extra golden and crunchy, turn on your oven’s broiler for the last 2 to 3 minutes. Keep a close eye on them so the rice paper doesn’t burn!