Hands down my favourite recipe I've shared

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Shred the cabbage and carrots finely, finely dice the garlic and mushrooms, and crumble the tofu into small pieces.
2. Sauté the mushrooms in oil in a large pan for a few minutes until browned. Add all the vegetables and tofu. When they are half cooked and starting to soften, season and grate in some ginger.
3. Add the soy sauce and a dash of sesame oil, stir, then remove from the heat. Stir in the chopped spring onions and let the filling cool.
4. Set up a station with a tray of water and a damp board or damp tea towel. Dip a rice paper sheet in water for a few seconds and lay it on the damp surface. Place a spoonful of filling in a rectangle in the centre.
5. Fold the bottom of the sheet over the filling, then the top, then the sides, to make a square or rectangular pocket.
6. Dip a second sheet in water, lay it on the damp surface, and put the pocket in the centre. Wrap it the same way to double-wrap the filling.
7. Repeat until all the filling is used.
8. Pan-fry the dumplings in oil over medium-high heat for a few minutes per side until lightly golden.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicGingerScallionCarrotRiceMushroomCabbageTofu