35 min.
Medium
Medium
A lighter, gluten-free alternative to traditional dumplings. These rice paper dumplings turn perfectly crispy in the air fryer while staying juicy and flavorful inside.
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Rice paper sheets
10 rice paper sheets - (for Dumplings)
Finely shredded cabbage
1 cup finely shredded cabbage - (for Dumplings)
Grated carrot
1/2 cup grated carrot - (for Dumplings)
Chopped mushrooms
1/2 cup chopped mushrooms - (for Dumplings)
Green onions
2 tbsp green onions - (for Dumplings)
Garlic cloves
1 garlic clove, minced - (for Dumplings)
Grated ginger
1 tbsp grated ginger - (for Dumplings)
Soy sauce
2 tbsp soy sauce - (for Dumplings)
Sesame oil
1 tsp sesame oil - (for Dumplings)
Salt & Pepper
Salt & pepper to taste - (for Dumplings)
Crumbled firm tofu
1/2 cup crumbled firm tofu or cooked chicken - (for Optional protein)
Cooking oil spray
Oil spray or 1–2 tbsp oil - (for Air frying)
35 min.
Heat a small amount of oil in a pan and sauté garlic and ginger for 30 seconds. Add mushrooms and cook until softened, then add cabbage and carrot and cook for 3–4 minutes. Stir in soy sauce, sesame oil, salt, and pepper, then let the mixture cool completely.
Fill a large bowl with warm water and dip each rice paper sheet for 5–8 seconds. Place it on a clean, flat surface.
Add 2–3 tablespoons of filling in the center and fold like an envelope or roll tightly. For extra crispiness, try using double rice paper layers.
Preheat the air fryer to 180°C (350°F). Place the dumplings in a single layer without overcrowding and lightly brush or spray with oil. Cook for 10–12 minutes, flipping halfway through.
Expect a crispy and golden exterior with a tender and juicy inside.
Do not oversoak the rice paper as it becomes too fragile, and always use oil spray for a golden finish. Let the dumplings rest for 1–2 minutes after cooking; for extra crunch, cook for 8 minutes, let them rest, then cook for 3 more minutes.
Whisk together 2 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp rice vinegar, and chili flakes or oil to taste.
Serving:
4
by Chef Marvin Piña
35 min.
Medium
Medium
A lighter, gluten-free alternative to traditional dumplings. These rice paper dumplings turn perfectly crispy in the air fryer while staying juicy and flavorful inside.
35 min.
Medium
Medium
A lighter, gluten-free alternative to traditional dumplings. These rice paper dumplings turn perfectly crispy in the air fryer while staying juicy and flavorful inside.
Rice paper sheets
10 rice paper sheets - (for Dumplings)
Finely shredded cabbage
1 cup finely shredded cabbage - (for Dumplings)
Grated carrot
1/2 cup grated carrot - (for Dumplings)
Chopped mushrooms
1/2 cup chopped mushrooms - (for Dumplings)
Green onions
2 tbsp green onions - (for Dumplings)
Garlic cloves
1 garlic clove, minced - (for Dumplings)
Grated ginger
1 tbsp grated ginger - (for Dumplings)
Soy sauce
2 tbsp soy sauce - (for Dumplings)
Sesame oil
1 tsp sesame oil - (for Dumplings)
Salt & Pepper
Salt & pepper to taste - (for Dumplings)
Crumbled firm tofu
1/2 cup crumbled firm tofu or cooked chicken - (for Optional protein)
Cooking oil spray
Oil spray or 1–2 tbsp oil - (for Air frying)
35 min.
Heat a small amount of oil in a pan and sauté garlic and ginger for 30 seconds. Add mushrooms and cook until softened, then add cabbage and carrot and cook for 3–4 minutes. Stir in soy sauce, sesame oil, salt, and pepper, then let the mixture cool completely.
Fill a large bowl with warm water and dip each rice paper sheet for 5–8 seconds. Place it on a clean, flat surface.
Add 2–3 tablespoons of filling in the center and fold like an envelope or roll tightly. For extra crispiness, try using double rice paper layers.
Preheat the air fryer to 180°C (350°F). Place the dumplings in a single layer without overcrowding and lightly brush or spray with oil. Cook for 10–12 minutes, flipping halfway through.
Expect a crispy and golden exterior with a tender and juicy inside.
Do not oversoak the rice paper as it becomes too fragile, and always use oil spray for a golden finish. Let the dumplings rest for 1–2 minutes after cooking; for extra crunch, cook for 8 minutes, let them rest, then cook for 3 more minutes.
Whisk together 2 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp rice vinegar, and chili flakes or oil to taste.
Serving:
4
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