Name: Rice Paper Dumplings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 oz. coleslaw mix finely shredded cabbage and carrots; 3.5 oz fresh shiitake dice to small bits; 0.3 oz ginger grated; 0.3 oz garlic grated, about 2 medium cloves; 3 bulb scallions diced; 4 tbsp avocado oil divided; ¼ tsp coarse sea salt plus a small pinch, or to taste; 1 tbsp coconut aminos or low sodium soy sauce; 2 tsp toasted sesame oil; 10 pieces rice paper Round 22cm (8.67 inch) per sheet; 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1-2 tsp toasted sesame oil; ⅛-¼ tsp sriracha sauce optional; Sprinkle toasted sesame seeds optional

When it comes to delicious and easy-to-make dishes, rice paper dumplings are a definite winner. Packed with flavors and perfect for various occasions, this recipe has become a staple in many kitchens, including mine. Whether you’re looking for a quick meal or a crowd-pleasing appetizer, these dumplings will not disappoint.

Why You’ll Love This Recipe?

Great flavors from fresh ingredients like shiitake mushrooms, ginger, and garlic.
Quick and easy prep time, making it perfect for busy weeknights or entertaining guests.
Ideal for meal prep – make a batch and enjoy them throughout the week.

Ingredient Notes:

Coleslaw mix: Provides a convenient mix of finely shredded cabbage and carrots for added crunch.
Fresh shiitake mushrooms: Adds a savory and earthy flavor to the filling.
Ginger and garlic: Enhance the overall taste of the dumplings.
Avocado oil: Used for cooking the filling and adding a healthy fat.
Rice paper: Creates a light and crispy wrapper for the dumplings.
Coconut aminos: A great alternative to soy sauce for a gluten-free option.

Step-by-Step Instructions:

In a pan, sauté the coleslaw mix, shiitake mushrooms, ginger, garlic, and scallions in avocado oil.
Season with salt, coconut aminos, and toasted sesame oil.
Fill the rice paper with the cooked filling and fold into dumplings.
Make the dipping sauce by combining coconut aminos, rice vinegar, toasted sesame oil, and sriracha sauce.
Serve the dumplings with the dipping sauce and sprinkle with toasted sesame seeds.

Helpful Tips:

Keep the rice paper moist before filling to prevent tearing.
Customize the filling with your favorite vegetables or protein.
Store any leftover dumplings in an airtight container in the fridge for up to 2 days.

Expert Tips for the Best Results:

Use a non-stick pan to prevent the filling from sticking.
Experiment with different dipping sauces for variety.
Double-check the rice paper’s thickness for the best texture.

Serving Suggestions:

Pair these rice paper dumplings with a side of steamed jasmine rice and a refreshing cucumber salad. For drinks, try serving with a cold glass of green tea or a crisp white wine.

Storage and Reheating Tips:

To store leftover dumplings, place them in the fridge in an airtight container. To reheat, lightly steam or pan-fry them until heated through, being careful not to overcook.

Frequently Asked Questions:

Can I use store-bought coleslaw mix for this recipe?

Yes, you can save time by using pre-shredded coleslaw mix.

How do I prevent the rice paper from sticking together?

Keep the rice paper separated with damp paper towels while assembling the dumplings.

Can I freeze these dumplings for later?

Yes, you can freeze the uncooked dumplings for up to 1 month. Thaw before cooking.

Can I use a different type of mushroom in this recipe?

Feel free to substitute shiitake mushrooms with your preferred variety for a different flavor profile.

Conclusion:

These rice paper dumplings are sure to impress with their delicious flavors and simple preparation. Give this recipe a try and share your feedback with us. Enjoy making and savoring these delightful dumplings!