Ingredients:

  • 8 oz extra-firm tofu, pressed and finely crumbled
  • 4 oz shiitake mushrooms, finely minced
  • 1 medium carrot (60g), grated
  • 3 stalks green onions (30g), thinly sliced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic (6g), minced
  • 1 tsp fresh ginger (5g), grated
  • 1 tsp cornstarch
  • 12-15 sheets rice paper rounds (22cm diameter)
  • 2 cups warm water
  • 3 tbsp neutral oil

Instructions:

  1. Heat 1 tbsp of neutral oil in a skillet over medium heat. Add the minced mushrooms and sauté until they release their moisture and turn deep brown.
  2. Stir in the crumbled tofu, grated carrots, garlic, and ginger. Cook for 3-4 minutes.
  3. Add soy sauce, sesame oil, and green onions. Stir in the cornstarch and cook for one final minute until the filling is tacky and holds together. Remove from heat and let cool slightly.
  4. Dip one sheet of rice paper into the warm water for 2-3 seconds until pliable but not fully soft.
  5. Place the paper on a clean damp surface. Place 1.5 tbsp of filling in the center.
  6. Fold the bottom over the filling, tuck in the sides tightly, and roll upward, ensuring there are no air pockets.
  7. Heat the remaining oil in a non-stick skillet over medium-high heat. Sear the dumplings until the exterior is mahogany-colored and shattering crisp.