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Rice Paper Dumplings
Ingredients
- 12 rice paper wrappers or more, use medium or large
- 230 g mushrooms
- 4 carrots
- 3 g fresh grated ginger
- 3 g minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1/4 tsp black pepper
- 1-2 Tbsp cooking oil
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Directions
- Grate or julienne (very thinly slice) the carrot and cabbage.
- Chop the mushrooms into tiny pieces (I used a veggie chopped for small, cubed pieces).
- Mince or grate the garlic and ginger (if you aren’t using garlic paste or ginger paste
- In a large, dry (no oil) skillet, add the chopped mushrooms and allow them to cook, occasionally stirring, for a few minutes to allow the excess water to release.
- Add the ginger, garlic, and carrots. Stir well to incorporate.
- Add the soy sauce, sesame oil and black pepper. Stir in well, and then remove from the heat.
- Give the mushroom dumpling mixture a taste and adjust any seasonings to taste.
- It’s best to assemble these rice paper rolls one at a time. First, dip one rice paper wrapper in water for 3-5 seconds.
- Place the wrapper on either a plate or a damp wooden chopping board (this will stop it from sticking).
- Next, add 1-2 tablespoons (or slightly more, but be careful not to overstuff) to the center of the rice paper wrapper in a general square/rectangle shape (not necessary, but it helps with folding).
- It’s time to fold the wrapper.
- If you want to make them sesame-coated, brush each parcel with a bit of oil or butter and then sprinkle or dip with sesame seeds (optional).
- Wipe out the large skillet and then reheat with a little more oil over medium heat. Once hot, add the parcels to the pan and fry for several minutes (2-3minutes) on each side until browned and crispy.
- Serve your gluten-free rice paper dumplings with this quick dumpling sauce and enjoy!
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