Description
Silky, chewy steamed rice paper dumplings filled with a savory mix of vegetables and spices. A comforting, elegant dish perfect for any occasion.
Ingredients
- Rice Paper Wrappers: 10 to 12 sheets (22 cm diameter)
- Shiitake Mushrooms: 1 cup finely chopped
- Carrots: 1 medium, shredded
- Green Cabbage: 1 cup finely shredded
- Green Onions: 2 stalks finely sliced
- Garlic: 2 cloves minced
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 teaspoon
- Cornstarch: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Preheat Your Equipment: Fill your steamer pot with water and bring it to a gentle simmer.
- Combine Ingredients: In a bowl, mix mushrooms, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, cornstarch, salt, and pepper.
- Prepare Your Cooking Vessel: Line your steamer with parchment paper or banana leaves to prevent sticking.
- Assemble the Dish: Dip a rice paper sheet in warm water for a few seconds, then lay it flat on a damp towel. Add a tablespoon of filling to the center, fold over like a parcel or envelope, and set aside.
- Cook to Perfection: Place dumplings in the steamer, spaced apart, and steam for 6 to 8 minutes until translucent and glossy.
- Finishing Touches: Let cool slightly before lifting out. Brush lightly with sesame oil for shine, if desired.
- Serve and Enjoy: Plate with soy sauce, hoisin, or chili-garlic sauce on the side and enjoy warm.
Notes
- Do not over-soak rice paper—just a few seconds is enough.
- Keep the working surface damp to prevent sticking.
- Test one dumpling before steaming the whole batch.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: steamed rice paper dumplings, vegan dumplings, Vietnamese recipe, gluten-free dumplings, easy appetizer