Ingredients:

  • 14 oz extra-firm tofu, pressed and crumbled
  • 2 cups shredded cabbage, finely minced
  • 1 cup grated carrots
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground ginger
  • 1/4 tsp white pepper
  • 2 stalks green onion, finely sliced
  • 20-24 sheets circular rice paper wrappers
  • 2 cups warm water
  • 1 tsp sugar
  • 3 tbsp neutral oil
  • 1 tbsp toasted sesame oil

Instructions:

  1. Heat a splash of oil in a pan over medium heat. Add the crumbled tofu and sauté for 5 minutes until lightly browned.
  2. Stir in the minced cabbage and grated carrots. Cook for 3-4 minutes until the vegetables have softened and most of the moisture has evaporated.
  3. Fold in the garlic, ginger, soy sauce, white pepper, and sesame oil.
  4. Remove from heat and stir in the sliced green onions. Let the mixture cool completely to prevent the rice paper from tearing.
  5. Dissolve sugar into the warm water in a shallow bowl.
  6. Dip one rice paper sheet into the water for 2-3 seconds—do not over-soak; it should still feel slightly firm.
  7. Lay the sheet flat on a clean surface. Place 1.5 tbsp of filling in the center.
  8. Fold the bottom over the filling, tuck in the sides, and roll tightly.
  9. Dip a second sheet of rice paper into the water and wrap it around the first dumpling for structural reinforcement.
  10. Heat neutral oil in a non-stick skillet over medium-high heat. Fry dumplings until blistered and golden brown on both sides.
  11. Drizzle with toasted sesame oil for a final aromatic finish before serving.