Rice Paper Dumplings with Hoisin Sauce

These pan-fried rice paper dumplings are filled with a mix of tofu, mushrooms, and vegetables wrapped in rice paper before being pan-fried to a crisp on both sides. I paired these with a hoisin-based dipping sauce but you're feel to use other dipping sauces of your liking!

THE INSPIRATION FOR THESE DUMPLINGS

These rice paper dumplings with hoisin sauce are inspired by Chinese-style dumplings along with Vietnamese fresh and fried spring rolls. Rice paper sheets are so versatile and I'm glad I finally tried using these as a dumpling wrapper after seeing countless rice paper dumpling recipes online. I opted to pan-fry these to create a crispy exterior, while also making it easier for cooking and clean-up.

The filling is a simple mix of vegetables and mushrooms that I quickly processed before stir-frying and seasoning.

Rice paper is easy to work with and folding these dumplings this way is a lot easier compared to using smaller round dumpling wrappers used in Chinese cuisine. The rice paper also yields a chewier bite compared to wheat dumpling wrappers!

FILLING

• 1/2 medium red onion diced
• 1 green onion chopped
• 1 small carrot peeled
• 4 pieces cabbage leaves
• 5.2 oz fresh mushrooms of choice
• 1/2 small red bell pepper
• 9 oz extra firm tofu drained and pressed
• 1/2 tbsp neutral oil
• 2-3 tbsp vegetarian oyster sauce
• 1/2 tbsp dark soy sauce
• Dash of ground black pepper
• 2-3 tsp sesame oil
• 3 tbsp corn starch or more as needed

HOISIN SAUCE

• 2 tbsp hoisin sauce
• 1.5 tbsp rice vinegar adjust to taste
• 1 tbsp soy sauce
• 2-3 tsp chili oil
• 1 tsp sugar adjust to taste
• 1/2 tsp sesame seeds
• Chopped green onions

RICE PAPER

• 15 pieces rice paper

FOR COOKING

• Neutral oil

TO MAKE THESE RICE PAPER DUMPLINGS

PREPARE THE FILLING

• You can use a food processor to prepare the filling faster. I processed the carrots, onion, cabbage, mushrooms, and bell pepper.
• You can opt to process these separately or mix everything together. This makes it easier to compress the filling when folding the dumplings.
• In a large non-stick pan or skillet over medium heat, heat the neutral oil.
• Once hot, add the onion and green onion. Sauté for 1-2 minutes until tender and aromatic.
• Add the rest of the minced vegetables. Sauté for 3-4 minutes and allow the vegetables to cook and for any excess water to evaporate.

• Crumble the tofu and add into the vegetables.
• Season with veg oyster sauce and dark soy sauce. Mix well.
• Leave the tofu to cook for 4-5 minutes on medium heat. Allow the excess water from the tofu to evaporate. The tofu will start to resemble minced ‘meat’.
• Taste the filling and feel free to season with more veg oyster sauce, to taste, if desired. Finish with sesame oil

• Transfer the filling to a bowl. Mix the corn starch into the filling. The starch acts as a binder. To test out the filling, scoop a spoonful and shape with your hands. It should hold up.
• Allow the filling to cook before shaping the dumplings.

HOISIN SAUCE

• Mix the sauce in a small bowl. Feel free to season this to your desired taste.

WRAPPING THE DUMPLINGS

• Prepare a large bowl of room temperature water - enough to dip the rice paper sheet in. Prepare a plate or any flat surface and lightly brush it with oil to prevent the dumplings from sticking.
• Quickly dip the rice paper into the water - no need to soak, just dip fast enough for the whole sheet to be covered in water. Remove from the bowl and then allow any excess water to drip off.
• Place the rice paper on a flat surface (I used a chopping board).
• You can allow the rice paper to absorb the water for a few seconds - this will make it more pliable and easier to fold. If it's still too try, it can easily break apart.

• Scoop 1 heaping tbsp of filling and place it a little below the center of the rice paper.
• Compress the filling and fold the bottom of the rice paper towards the center while pressing down on the filling. Fold the left and right sides towards the center. Fold the dumpling towards the top then seal tight.
• Place the finished dumpling on the oiled plate/surface.
• Repeat this for the rest until you have 15 dumplings.

COOKING THE DUMPLINGS

• Heat a large non-stick pan or skillet over medium heat. Once hot, place the dumplings thick skin-side down first. (The side that’s a more solid white - with a thicker wrapper).
• Leave to cook for 3-4 minutes or until bubbles start to appear and the base is crispy. Flip the dumplings and repeat to cook until crispy (the side with the thinner wrapper will take a shorter time to crisp up).
• You may need to do this in 2-3 batches depending on the size of your pan.
• These dumplings are best eaten freshly cooked so you can enjoy the crisp exterior and chewier inside from the rice paper. Enjoy with the hoisin-based sauce or any dipping sauce of your choice.
• Can I air-fry these? I recommend to pan-fry these so you can achieve a crispier exterior.

FOR LEFTOVERS

• Place the leftovers in an air-tight container for up to 1 week.
• Pan-fry or air-fry until warm and lightly crisp on the outside.

MORE RECIPES YOU MIGHT ENJOY:

• Crispy Wontons
• Vegetable Dumplings
• Chinese Chive Pies
• Pan-Fried Cabbage and Noodle Buns
• Wontons in Chili Broth
• Scallion and Sesame Buns
• Scallion Bing or Flat Bread

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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