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Pink Rice Paper Dumplings
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Pink Rice Paper Dumplings

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Suitable For 24+ months
Metric - US Customary Units

Ingredients

Filling

  • 1 tbsp olive oil
  • 200 g firm tofu (crumbled)
  • 200 g mushrooms (finely chopped)
  • 300 g cabbage (1/4 small green cabbage, finely shredded)
  • 1 medium carrot (grated)
  • 3 spring onions (finely sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

To wrap

  • 9 rice paper rolls (or 18 depending if you double wrap, see notes)
  • 2 tbsp coconut oil (for frying in batches)
  • 60 ml beetroot juice (plus 1/2 cup/125ml of water for diluting the beet juice)

Peanut dipping sauce

  • 85 g peanut butter (100% natural)
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce (low salt)
  • 1 whole lime (juice only)
  • 1 tbsp rice vinegar
  • 125 ml water (to thin, add more or less to desired consistency)

Instructions 

  • Heat 1 tbsp olive oil in a large pan over medium-high heat. Add all of the filling ingredients and cook for 7-10 minutes, stirring occasionally, until the vegetables have softened and any liquid has cooked off (this will make them soggy if you leave too much liquid in the filling). Remove from the heat and allow to cool.
  • While the above cooks off, combine all the dipping sauce ingredients in a small pan, and stir together to combine (you could blend this together if you preferred).
  • Add the beetroot and water to a large plate and dip one rice paper sheet into the water for a 5-10 seconds, until softened but still slightly firm. Lay it flat on a clean, damp surface (like a chopping board).
  • Place 1/4–1/3 cup of filling in the centre. Fold the sides over the filling, then fold over the top and bottom to create a parcel. If frying straight away transfer immediately to a preheated frying pan seam side down, making sure they aren’t touching - If folding all at once you will need to double wrap each dumpling in an extra sheet of rice paper as they soften and can tear otherwise.
  • Cook for 2–3 minutes without moving, until the underside is golden and crispy. Carefully turn and cook the remaining sides until crisp and golden, adding a little more oil if needed.
  • Serve immediately with the dipping sauce and enjoy!

Storage

Store leftovers in the fridge for up to 1 day.

Notes

Double wrapping the rice paper helps create a sturdier dumpling, however a little chewier for kids (we tried with using one wrapper and with two - and one does work, so long as you don't leave them sitting around before frying in a pan, so if you opt for one wrapper, place in a frying pan immediately and opt for one wrapped dumplings for kids!)
These ones are for 24+ months given the chewy texture.