Rice Paper Dumplings with Hoisin Sauce
Ingredients
Dumpling filling
- 1/2 medium red onion, diced
- 1 green onion, chopped
- 1 small carrot, peeled
- 4 pieces cabbage leaves
- 5.2 oz fresh mushrooms of choice
- 1/2 small red bell pepper
- 9 oz extra firm tofu, drained and pressed
- 1/2 tbsp neutral oil
- 2-3 tbsp vegetarian oyster sauce
- 1/2 tbsp dark soy sauce
- Dash of ground black pepper
- 2-3 tsp sesame oil
- 3 tbsp corn starch or more as needed
Hoisin dipping sauce
- 2 tbsp hoisin sauce
- 1.5 tbsp rice vinegar, adjust to taste
- 1 tbsp soy sauce
- 2-3 tsp chili oil
- 1 tsp sugar, adjust to taste
- 1/2 tsp sesame seeds
- Chopped green onions
Wrappers
- 15 pieces rice paper
Preparation
Filling
You can use a food processor to prepare the filling faster by processing the carrots, onion, cabbage, mushrooms, and bell pepper.
You can opt to process these separately or mix everything together to make it easier to compress the filling when folding the dumplings.
In a large non-stick pan or skillet over medium heat, heat the neutral oil.
Once hot, add the onion and green onion and sauté for 1-2 minutes until tender and aromatic.
Add the rest of the minced vegetables and sauté for 3-4 minutes, allowing the vegetables to cook and any excess water to evaporate.
Crumble the tofu and add it to the vegetables.
Season with vegetarian oyster sauce and dark soy sauce and mix well.
Leave the tofu to cook for 4-5 minutes on medium heat, allowing excess water to evaporate until the tofu resembles minced meat.
Taste the filling and season with more vegetarian oyster sauce to taste if desired, then finish with sesame oil.
Sauce
Mix the hoisin sauce, rice vinegar, soy sauce, chili oil, sugar, sesame seeds, and chopped green onions in a bowl, adjusting to taste.
Assembly
Dip each rice paper in warm water until soft, place a portion of the filling in the center, and fold into a dumpling shape.
Serve the dumplings with the hoisin dipping sauce.
