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RICE PAPER DUMPLINGS WITH A TANGY CORIANDER LIME SAUCE

Ingredients

• Filling:
• - 450g extra-firm tofu, crumbled
• - 75g cooked edamame, finely chopped
• - 75g red cabbage, finely chopped
• - 75g carrot, finely grated
• - 3 spring onions, sliced
• - 2 tbsp fresh ginger, finely chopped
• - 2 garlic cloves, finely chopped
• - 3 tbsp finely chopped fresh coriander
• - 2 tbsp reduced-sodium soy sauce
• - 2 tbsp sesame oil
• - 1+1/2 tsp kosher salt
• - 1/2 tsp black pepper
• - 2 tbsp cornflour (to bind the mixture)
• Sauce:
• - 60ml warm water
• - 1 tbsp reduced-sodium soy sauce
• - 1 tbsp maple syrup
• - 1 tbsp fresh lime juice
• - 1 tbsp carrot, finely chopped
• - 1 tbsp coriander, finely chopped
• Dumplings:
• - 20 sheets of rice paper
• - 3 tbsp avocado oil,

Directions

1. In a large mixing bowl, combine the crumbled tofu, edamame, red cabbage, carrot, spring onions, ginger, garlic, and coriander. Add the soy sauce, sesame oil, salt, pepper, and cornflour. Mix thoroughly until the mixture holds together slightly when pressed.
2. Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for 5 seconds to soften. Place the softened rice paper onto a clean surface. Slice in half, Spoon 1-2 tablespoons of filling into the centre of one of the rice paper, fold the edges over to form a sealed dumpling. Place onto the 2nd rice paper and repeat the process. Repeat with the remaining rice paper and filling.
3. Heat the avocado oil in a large non-stick frying pan over medium heat. Place the dumplings seam-side down and cook until the bottoms are golden and crisp, about 3-4 minutes. Flip and cook for another 2-3 minutes until lightly browned. Add more oil if needed to prevent sticking.
4. In a small bowl, whisk together the warm water, tamari, maple syrup, lime juice, chopped carrot, and coriander. Adjust seasoning to taste.
5. Arrange the dumplings on a serving plate and serve warm with the tangy coriander lime sauce.