Tofu Rice Paper Dumplings

Makes about 10-12 dumplings

Ingredients

1 pack of firm tofu (About 454g)

1/2 cup of shredded carrots

1 green onion, chopped finely

1/2 a small napa cabbage, chopped finely

1 tsp white pepper

1 tsp salt

2 tbs soy sauce

10-12 rice paper sheets

Warm water

Vegetable oil

Dipping sauce of your choice (I used hoisin sauce)

1. Pat the tofu dry using a paper towel. Crumble the tofu in a large bowl.

2. Add the carrots, green onions, napa cabbage, white pepper, salt and soy sauce into the bowl. Mix, and then set aside.

3. Have 2 large plates and a large cutting board ready. Pour warm water into 1 large plate. Dip the rice paper sheet into the warm water for only a few seconds - it should still be a bit hard, but soft enough to work with. Make sure the rice paper sheet isn’t soft, or else it will be hard to cook.

4. Transfer the rice paper sheet onto a cutting board. Scoop a little bit of the tofu mix in the center of the rice paper sheet, and fold it like a burrito. Roll it up until it looks a bit rectangular (check photo for reference). Put the dumpling on the other large plate, and continue to create more dumplings.

5. Using a non-stick pan with vegetable oil over medium heat, gently cook about 1-2 dumplings at a time. Do not overcrowd the pan. Cook for about 2-4 minutes per side. until crispy and slightly browned.

6. Serve with a dipping sauce.