Recipe by Okonomi Kitchen (@okonomikitchen)
Photos by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 dumplings | Prep time: 40 minutes
Cook time: 10 minutes | Total time: 50 minutes
When you have way too many rice paper wrappers and are sick of making salad rolls. These Rice Paper Dumplings created by Okonomi Kitchen are a nice change from traditional doughy dumplings, and are great when you want to whip up something fast.
The filling is very versatile - she uses tofu, cabbage, carrot, and green onion. Since I made these on a whim, I just used whatever I had in my fridge. I filled mine with tofu, zucchini, carrot, and white onion.
The filling was quick to make, especially since all of the ingredients used can be eaten raw so you don't have to worry about cooking anything through. Chopping everything takes up the most time (I need to invest in a food processor or chopper thingy). When it came to wrapping the dumplings, the rice paper is easy to work with as long as you go quickly! The more time the wrappers sit, the stickier they become. I also found that it was best to soak the papers until they were soft, lay them on a cutting board, then blot the top with a paper towel to remove some water. Otherwise they were a bit too wet and I didn't want to make the filling soggy.
When it came to pan-frying, she recommended to use oil, but since I'm trying to cut back on my oil intake I just cooked them in a dry frying pan. Having a really good (like almost brand new really good) non-stick frying pan for this method is crucial. The dumplings turned out crispy on the outside and slightly chewy on the inside. Definitely a welcomed change from traditional doughy dumplings.
I will be making these again with different fillings since they were easy, fun, and a nice change! I'm thinking next time... Pad Thai noodles? Would that be weird? Or amazing. I don't know... I guess we'll see!
Click here for the full recipe on Okonomi Kitchen's website
(and be sure to leave her a review if you make them!)
Tips and Tricks:
These become softer and less crispy the longer they sit, so I don't imagine that they would store well. Although they're so good I doubt you'll have any leftovers!
I topped mine with cilantro and sesame seeds.
I didn't have all the ingredients to make the dipping sauce, so I just used regular soy sauce which was okay. I'm sure her sauce is probably more flavorful!
Nutrition & Servings:
Servings: 1 serving (yeilds 6 dumplings)
Total Fat: 9.8
^ Nutrition facts provided on Okonomi Kitchen's website at the bottom of the recipe page. Nutrition facts may change slightly if different quantities of ingredients are used or added.