Description
Delicious and crispy Rice Paper Dumplings filled with a savory blend of sautéed shiitake mushrooms, cabbage, and carrots. Perfect as a light appetizer or snack, these dumplings boast a unique texture thanks to the delicate rice paper wrappers. Pan-fried or air-fried until golden, they are served with a tangy dipping sauce that complements the umami filling.
Ingredients
Scale
Filling
- 8 oz. coleslaw mix (finely shredded cabbage and carrots)
- 3.5 oz fresh shiitake mushrooms (diced into small bits)
- 0.3 oz fresh ginger (grated)
- 0.3 oz garlic (grated, about 2 medium cloves)
- 3 bulb scallions (diced)
- 4 tbsp avocado oil (divided)
- ¼ tsp coarse sea salt (plus a small pinch, or to taste)
- 1 tbsp coconut aminos (or low sodium soy sauce)
- 2 tsp toasted sesame oil
Dumpling Wrappers
- 10 pieces rice paper (Round 22cm / 8.67 inch per sheet)
Dipping Sauce
- 1.5 tbsp coconut aminos (or 1 tbsp low sodium soy sauce)
- 1 tbsp rice vinegar
- 1–2 tsp toasted sesame oil
- ⅛–¼ tsp sriracha sauce (optional)
- Sprinkle toasted sesame seeds (optional)
Instructions
- Prepare the vegetables and shiitake: If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Add it to a bowl with the diced shiitake mushrooms. In a separate bowl, prepare the grated ginger, garlic, and diced scallions.
- Cook the fillings: Preheat a large sauté pan over medium heat until warm. Add 1.5 tablespoons of avocado oil, then sauté the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.
- Sauté vegetables and season: Add the coleslaw mix and shiitake mushrooms to the pan. Season with ¼ teaspoon salt, 1 tablespoon coconut aminos, and 2 teaspoons toasted sesame oil. Sauté for about 3 minutes—just until the vegetables release moisture but remain crisp. Avoid overcooking. The filling should be softened but dry, not watery. Set aside to cool to room temperature before wrapping.
- Prepare the rice paper wrappers: Dip each rice paper sheet into room temperature water for 5 to 10 seconds, turning to soften until pliable but not too soft. The rice paper will continue softening after soaking. Work on a lightly moistened surface or use a rice paper tray to prevent sticking.
- Fold the dumplings: Place just over 1 tablespoon of the cooled filling in the center of the softened wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll from the bottom to form an envelope shape. One rice paper sheet per dumpling is standard, but two sheets can be used for extra support.
- Keep dumplings moist: Place formed dumplings on a lightly oiled tray or plate and cover with a damp paper towel to prevent drying out while you work on the rest.
- Pan-fry the dumplings: Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons avocado oil. Pan-fry the dumplings in batches for about 3 minutes per side until golden brown and crispy. Leave space between dumplings to prevent sticking. Add more oil if needed for the second batch.
- Alternatively, air-fry the dumplings: Grease the air fryer basket with avocado oil. Arrange dumplings spaced apart and spray the tops lightly with oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through to ensure even crisping on both sides.
- Prepare and serve the dipping sauce: Combine 1.5 tablespoons coconut aminos (or 1 tablespoon low sodium soy sauce), 1 tablespoon rice vinegar, 1-2 teaspoons toasted sesame oil, and optional ⅛-¼ teaspoon sriracha sauce. Sprinkle toasted sesame seeds on top if desired. Serve immediately with the hot, crispy dumplings for dipping.
Notes
- Ensure the filling is cooled before wrapping so the rice paper does not tear.
- If desired, use two rice paper sheets per dumpling for extra support and sturdiness.
- Dip rice paper briefly in room temperature water; avoid hot water which can make wrappers too fragile.
- Work on a wet surface or rice paper tray to prevent sticking during assembly.
- Adjust sriracha in dipping sauce to taste, or omit for mild flavor.
- Store any leftover dumplings wrapped tightly and reheat by pan-frying or air-frying to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: Rice Paper Dumplings, Vegetarian Dumplings, Shiitake Mushroom Dumplings, Sautéed Vegetable Dumplings, Pan-fried Dumplings, Air-fried Dumplings, Asian Dumplings
