Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and crumbled
  • 1 cup (60g) carrots, finely shredded
  • 1 cup (70g) cabbage, thinly sliced and squeezed dry
  • 2 scallions (10g), finely chopped
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5g) grated fresh ginger
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 12 sheets (150g) circular rice paper wrappers
  • 3 tbsp (45ml) neutral oil
  • Warm water

Instructions:

  1. In a large bowl, combine the crumbled tofu, shredded carrots, and cabbage.
  2. Stir in the soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix vigorously until the tofu is well-coated and the mixture holds together when pressed.
  3. Fill a shallow dish with warm water. Dip one rice paper sheet for 5-10 seconds until pliable but not overly soft.
  4. Place the sheet on a clean surface. Spoon 2 tbsp (30g) of filling into the center.
  5. Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the top. If the wrapper feels thin, wrap a second dampened sheet around the first to ensure no leaks.
  6. Heat neutral oil over medium heat in a non-stick skillet or cast-iron pan.
  7. Place dumplings seam-side down and fry for 3-4 minutes per side until the edges are mahogany-colored and crisp.