Rice paper dumplings are crispy, golden parcels filled with a savory blend of tofu, tuna, eggs, and fresh greens. Wrapped in soft rice paper and double-layered for texture, these pan-fried delights pair perfectly with a tangy soy-fish sauce dip, offering a satisfying twist on traditional dumplings.
Try this recipe from W Table.
Ingredients:
- 16 sheets rice paper
- 1 small can tuna
- 1/2 block tofu
- 2 eggs
- 3 leaves cabbage
- 6 leaves perilla
- 3 tablespoons cornstarch
- cooking oil
Seasoning ingredients:
- 1/2 tablespoon sesame oil
- 1/2 tablespoon minced garlic
- ground pepper
- 1 teaspoon salt
Sauce ingredients:
- 1 tablespoon minced Cheongyang pepper
- 1 tablespoon soy sauce
- 1/2 tablespoon vinegar
- 1 teaspoon fish sauce (or any other fish sauce)
- 1 tablespoon water
(serves 2 – makes 8-9 pieces)
Instructions:
Thinly slice the cabbage and perilla leaves.
Drain the tofu and mash it with the back of a knife.
In a bowl, mix the cabbage, perilla leaves, mashed tofu, drained tuna, eggs, seasoning ingredients and cornstarch until well combined. (Tip: try to remove as much moisture from the tofu and oil from the tuna as possible.)
Soak the rice paper in water and lay it out. Place an appropriate amount of filling in the center and roll it up. Soak another rice paper sheet and fold it again to double-wrap the dumpling.
Heat a pan and generously add oil. Place the dumplings in the pan, making sure they do not stick together. Fry them until golden brown on both sides.
Serve on a plate with the sauce and enjoy!
[Source: W table]
