Crispy Rice Paper Dumplings with Shiitake and Coleslaw Filling Recipe
These Crispy Rice Paper Dumplings are a delightful vegetarian appetizer or snack featuring a flavorful filling of coleslaw mix, shiitake mushrooms, and aromatic ginger, garlic, and scallions. The dumplings can be perfectly cooked either by pan-searing for a golden crisp or air-frying for a lighter alternative, resulting in a crunchy exterior and tender, savory interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (12 dumplings) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Filling
- 1 package coleslaw mix (or finely shredded cabbage)
- 8 oz fresh shiitake mushrooms (diced)
- 1 tbsp fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 scallions (sliced)
- 3 tbsp avocado oil (for sautéing)
- 1 tsp coarse sea salt (adjust to taste)
- 2 tbsp coconut aminos (or soy sauce)
- 1 tsp toasted sesame oil (use sparingly)
Wrappers and Finishing
- 12 sheets rice paper sheets (22cm/8.67 inch)
- 2 tbsp coconut aminos (extra measure)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp toasted sesame oil (optional)
- 1 tbsp sriracha sauce (optional)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Preparation: Gather all ingredients and workspace to ensure smooth preparation.
- Prepare the Filling: Thinly slice the coleslaw mix into strips and combine with the diced shiitake mushrooms in a large mixing bowl. In a separate small bowl, combine minced ginger, garlic, and sliced scallions for ease of use later.
- Sauté Aromatics: Heat a sauté pan over medium heat and add the avocado oil. Add the minced garlic, grated ginger, and scallions along with a pinch of coarse sea salt and sauté until fragrant, about 1-2 minutes.
- Cook the Veggies: Add the prepared coleslaw mix and diced shiitake mushrooms to the pan. Season with salt, coconut aminos, and a small amount of toasted sesame oil. Sauté for about 3 minutes or until the vegetables are just tender but still crisp. Remove from heat and let cool slightly.
- Prepare Rice Paper: Fill a shallow bowl with warm water. Dip each rice paper sheet into the water briefly until it becomes soft and pliable, then lay it flat on a clean, moistened surface to prevent sticking.
- Fill and Wrap: Place just over 1 tablespoon of the vegetable filling in the center of each softened rice paper sheet. Fold the sides gently up and roll tightly to form a dumpling, ensuring the filling is sealed inside.
- Arrange the Dumplings: Place the wrapped dumplings on a lightly oiled tray and cover them with a damp paper towel to keep them moist before cooking.
- Pan-Fry: Heat a skillet over medium heat and add a small amount of oil. Pan-fry the dumplings for about 3 minutes on each side until they develop a golden, crispy crust. Remove and place on paper towels to drain any excess oil.
- Air-Fry Option: Alternatively, preheat an air fryer to 380°F (193°C). Lightly grease the air fryer basket and place dumplings in a single layer. Air-fry for 12 to 15 minutes, flipping halfway through, until they are crisp and golden brown.
- Serve: Serve the dumplings immediately while hot, garnished with toasted sesame seeds. Optionally, mix the extra coconut aminos, rice vinegar, toasted sesame oil, and sriracha sauce to create a dipping sauce.
Notes
- You can substitute coconut aminos with soy sauce or tamari for a gluten-free option.
- Adjust the garlic and ginger quantities according to your taste preference.
- Keep the rice paper sheets covered with a damp towel to prevent them from drying out during assembly.
- The pan-frying method yields the crispiest texture, while air-frying provides a lighter, less oily alternative.
- The filling can be modified to include other vegetables or protein as desired.
Keywords: Crispy rice paper dumplings, vegetarian dumplings, pan-fried dumplings, air fryer dumplings, shiitake mushroom recipe, appetizer, Asian snack