Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe
These Rice Paper Dumplings are a delightful, gluten-free appetizer featuring a flavorful mix of shiitake mushrooms, fresh vegetables, and aromatic seasonings wrapped in delicate rice paper sheets. Fried to a satisfying crispiness and served with a tangy dipping sauce, they offer a perfect blend of textures and umami flavors, making them a delicious snack or starter for any meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 dumplings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
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 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
- 10 pieces rice paper (Round 22cm / 8.67 inch per sheet)
Dumpling 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 Filling: In a large skillet or pan, heat 2 tablespoons of avocado oil over medium-high heat. Add the diced shiitake mushrooms and sauté for about 3-4 minutes until they soften and release their moisture. Add the grated ginger, grated garlic, and diced scallions to the pan, stirring continuously for another 1-2 minutes until fragrant.
- Add the Vegetables: Add the finely shredded coleslaw mix (cabbage and carrots) to the skillet, sprinkle ¼ teaspoon of coarse sea salt, and stir-fry for 3-4 minutes until the vegetables become tender but still retain some crunch.
- Season the Filling: Stir in 1 tablespoon of coconut aminos or low sodium soy sauce and 2 teaspoons of toasted sesame oil. Mix well to combine all flavors evenly. Cook for an additional 1 minute, then remove the filling from heat and let it cool slightly.
- Soften the Rice Paper: Fill a large shallow dish or plate with warm water. Dip one rice paper sheet into the water for about 10-15 seconds or until it becomes pliable but not too soft. Carefully remove and place it on a clean, flat surface.
- Assemble the Dumplings: Spoon about 2 tablespoons of the cooled filling onto the center of the softened rice paper sheet. Fold the sides over the filling and roll tightly from the bottom up, creating a neat dumpling shape. Repeat with the remaining rice paper sheets and filling.
- Cook the Dumplings: Heat the remaining 2 tablespoons of avocado oil in a non-stick skillet over medium heat. Once hot, place the dumplings seam side down and fry for 2-3 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
- Prepare the Dipping Sauce: In a small bowl, combine 1.5 tablespoons of coconut aminos or 1 tablespoon low sodium soy sauce, 1 tablespoon rice vinegar, 1-2 teaspoons toasted sesame oil, and optional sriracha sauce to taste. Sprinkle with toasted sesame seeds if desired.
- Serve: Plate the crispy dumplings and serve warm alongside the dipping sauce for a flavorful bite-sized treat.
Notes
- Use fresh rice paper sheets and handle them gently to prevent tearing during assembly.
- Adjust the amount of sesame oil and soy sauce according to your taste preferences.
- These dumplings are best served immediately to enjoy their crispiness but can be kept warm in a low oven if needed.
- For a vegan option, ensure to use coconut aminos or vegan soy sauce and avocado oil as used in the recipe.
- Leftovers can be stored in the refrigerator and re-crisped in a skillet before serving.
Keywords: Rice Paper Dumplings, Gluten Free Dumplings, Shiitake Dumplings, Asian Appetizer, Fried Dumplings, Healthy Snack