Pan Fried Rice Paper Dumplings
Ingredients
- 7-8 rice paper
- 14 oz extra firm tofu
- 6 oz shiitake mushroom
- 1 carrot
- 2 scallions
- 4 garlic cloves
- 1 tbsp arrowroot powder
- 1/2 tbsp tamari or soy sauce
- 1/2 tbsp coconut amino
- 1 tsp rice vinegar
- Salt and white pepper to taste
Scallion chili oil
- 2 scallions
- 2-3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon Gochugaru
- 1/2 cup hot vegetable oil
- Salt and soy sauce to taste
Preparation
Prepare the fillings first by heating a drizzle of oil in a large non-stick frying pan over medium-high heat and sautéing the white parts of the scallions and garlic until fragrant, about 2 minutes.
Add the carrot and shiitake mushrooms and cook until soft.
Crumble the tofu into the pan with your hands, mash it with a spatula, season with tamari or soy sauce, coconut amino, and rice vinegar, stir to mix, and cook until the liquid is mostly evaporated.
Stir in the green parts of the scallions and arrowroot powder, ensure it is well mixed and the mixture becomes sticky, then turn off the heat and set aside.
Dip a rice paper sheet in warm water for 2-3 seconds without soaking, and let it soften.
Fold the rice paper in half, cut it from the middle to make two double-layered wrappers, and fold the corners to round them.
Place 1.5 to 2 tablespoons of filling in the center, lift and press two opposite corners together, pleat the edges to seal, and ensure there are no gaps or air bubbles.
Repeat the assembly with all the filling.
Heat oil in a pan and fry the assembled dumplings until golden and crispy.
Scallion chili oil
Finely chop the scallions and garlic.
Mix the chopped scallions and garlic with chili powder and Gochugaru.
Pour hot vegetable oil over the mixture and stir well.
Season with salt and soy sauce to taste.
