Ingredients
- 2 c shredded cabbage (red and green)
- 1/4 c shredded carrots
- 1/4 c red onions
- 1 tsp minced garlic
- 1 tsp crushed ginger
- 1 tsp soy sauce
- 1/2 tsp rice vinegar
- 1/2 tsp brown sugar
- salt (to taste)
- 1 tbsp oil (plus more for frying your dumplings)
- 1/2 package extra firm tofu
- rice paper sheets
- scallions (for garnish)
Instructions
- Sauté your red onions until translucent and then add in garlic and ginger. Cook until fragrant then add in all of your veggies and tofu.
- Turn your heat on high after you've put in the veggies because they will release a lot of water.
- Once the veggies have wilted and most of the water has been cooked out, add in your salt and sauces.
- Wet your rice paper sheets, one at a time, in lukewarm water for just a few seconds. Add 2 tbsps or so of the dumpling filling in the center and then wrap the dumplings (sort of like a burrito!)
- Wrap one more time in another rice paper sheet. (So, two sheets total).
- Pan fry your dumplings and garnish with scallions and serve!
Notes
- One word of advice for this filing is to make sure you take it easy on the garlic and ginger! For whatever reason it can be really overpowering in this dish.
- Make sure not to over-soak the rice paper! It will continue you soften even after you take it out of the water. You should really only be dipping the rice paper for about 5 seconds or so and then taking it out. It will still feel a bit firm but you'll notice the texture change pretty quickly!
Tried this recipe?Let us know how it was!