Crispy on the outside, hot and flavourful on the inside – these rice paper dumplings are simply delicious!
I have made an effort to ensure that the dumplings are as low in fat as possible, therefore, both for frying vegetables, and the dumplings themselves, I used only a little coconut spray [ a non-stick pan will be useful ].
The list of ingredients needed to make the dumplings is short: favorite vegetables, a brick of firm tofu, rice paper, soy sauce and 5 spice seasoning, which gives the dumplings characteristic, Chinese flavor and aroma.
What is 5 spice seasoning?Five-spice powder is a very common ingredient in Chinese and Taiwanese cuisine. It encompasses all five tastes—sweet, sour, bitter, salty, and umami. This seasoning is a mixture of star anise, cloves, [ Chinese ] cinnamon, Sichuan peppercorns and fennel seeds. It’s easy to make and very aromatic.
You can buy the spice at the local supermarket or simply make it yourself.
How to prepare a homemade 5 spice seasoning?Making your own 5 spice seasoning is very easy. All you need are:
3 whole star anise
1 tbsp fennel seeds
1 tsp ground cinnamon
2 tsp Sichuan pepper [ can be replaced with black pepper ]
½ tsp cloves
½ tsp ginger powder
The recipe makes about 4 tablespoons of the spice mix—feel free to double or triple the recipe so you have extra for future recipes.
1. In a dry skillet or wok, toast the Sichuan peppercorns , star anise, cumin seeds, peppercorns and cloves by shaking the pan over low to medium heat until fragrant [ be careful not to burn the spices ]. This will take around 2 minutes.
2. Remove from the pan and set aside to cool. Once cooled, grind to a powder and pass the blended seasonings through a fine-mesh strainer so you are left with an even consistency.
3. Combine guided spices with ginger and cinnamon.
4. Store in an airtight container and keep in a dark, cool space until use
Rice paper dumplings + 5 spice recipe
- large non-stick pan
- powerful blender, pepper mill or coffee grinder - optional, if preparing spice mix from scratch
- small jar
- 3 star anise whole
- 1 tbsp fennel seeds
- 1 tsp ground cinnamon
- 2 tsp Sichuan pepper can be replaced with black pepper
- ½ tsp cloves
- ½ tsp ginger powder
rice paper dumplings
- 6 sheets rice paper
- coconut spray or sunflower oil as much, as needed
- 1 carrot finely diced
- 1 leak white and light green part
- ⅛ head napa cabbage sliced thinly
- 1 block firm tofu crumbled
- 4 tbsp scallions chopped
- ½ tsp 5 spice store bought or from de ingredients above
- 1 tbsp soy sauce + extra for dipping
- salt to taste
- chili flakes to taste
5 SPICE MIX
- In a dry skillet or wok, toast the Sichuan peppercorns , star anise, fennel seeds, peppercorns and cloves by shaking the pan over low to medium heat until fragrant [ be careful not to burn the spices ]. This will take around 2 minutes
- Remove from the pan and set aside to cool. Once cooled, grind to a powder and pass the blended seasonings through a fine-mesh strainer so you are left with an even consistency
- Combine guided spices with ginger and cinnamon
- Store in an airtight container and keep in a dark, cool space until use
- Spray hot pan with coconut oil [ or use a little bit of oil ]
- Add shredded veggies - leeks, carrot and napa cabbage and crumbled tofu [ prepare and cut your vegetables in similar sizes that way they will cook evenly ]
- Season with 5 spice, scallions, soy sauce, chili flakes and salt if needed
- Cook, stirring occasionally, until softened and caramelized. Set aside allowing the mixture to cool slightly
RICE PAPER DUMPLINGS
- Dip a rice paper sheet in warm water for a few seconds and place it on a damp kitchen counter, a plate or wet kitchen towel
- Add a spoon of the filling mixture in the center of the sheet and flatten slightly into a rectangle shape
- Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the sides and finally the top, covering the dumpling so you will be left with a square/rectangle shape pocketRice paper sheets are quite delicate so be gentle when wrapping and handling them!
- Pan-fry the dumplings on medium heat for a few minutes on each side until lightly goldenDumplings can easily stick together so don’t overcrowd the pan when frying
- Serve straight away with a favorite dipping sauce
Store it in an airtight container for up to a month. % spice it will not go bad but can lose its potency over time.
107 kcal | Carbohydrates 6.8 g | Protein 5 g | Fat 3 g | Fiber 1.6 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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