💗Crispy Rice Paper Tofu Dumplings
Discover a quick and healthy Japanese-inspired recipe: crispy rice paper tofu dumplings filled with tender enoki mushrooms, fresh chives, and savory tuna. Perfectly pan-fried and served with a zesty soy-vinegar dip, these dumplings are an irresistible treat for any meal.
💚INGREDIENTS 4 Serving
20 pieces rice paper
1 chou firm-tofu
1 pack enoki mushroom
1 canned tuna
1/2 bunch chinese chive
A) 1 Tbsp potato starch
1 tsp torigara soup no moto (chicken stock powder)
💛DIRECTIONS
1. Cut the ishizuku of enoki mushrooms.Cut the enoki mushrooms into 1cm pieces.
Drain the excess oil of the canned tuna.Cut the chinese chives into 1cm long.
2.Wrap the firm tofu wih paper towel. Add the firm-togu with paper towel in a heat-resistant container,Microwave it for 1.5 minutes.
3.Add 1 and the tofu and A in a mixing bowl.Mix well.
4.Soak the rice paper one sheat at a time in lukewarm water.
5.Wrap the 3 filling with a rice paper.
6.Heat the vegetable oil in a frying pan. Line up the rice paper dmpling in a frying pan.Cook on both sides.
7.Seeve the dishes with vinegar soy sauce.
💜Cooking Tip :
Soften each rice paper by briefly dipping it in a bowl of lukewarm water. Let it sit for 1–2 minutes to make it easier to roll. Be careful not to soak it too long, or it will become too soft and difficult to handle.
Cut the enoki mushrooms into 1cm pieces
Cut the chinese chives into 1cm long
Add the ingredients in a mixing bowl
Comments
Post a Comment