Pan Fried Crispy Rice Paper Vegan Dumplings

Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate lazy and easy version. They're stuffed with a savory and "meaty" tofu veggie filling and then pan-fried till golden crispy. And to make the experience even more satisfying, serve them with some sizzling scallion chili oil!

subheading: For the dumplings -:

7 to 8 rice papers

14 oz extra firm tofu

6 oz shiitake mushroom, chopped

1 carrot, chopped

2 scallions, chopped, separate whites and greens

4 garlic cloves, minced

1 tablespoon arrowroot powder

½ tablespoon tamari/soy sauce

½ tablespoon coconut amino

1 teaspoon rice vinegar

Pinch of salt and white pepper

Sesame oil

subheading: For the Scallion Chili Oil -:

2 scallions, chopped

4 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon Gochugaru, aka Korean chili pepper, or sub more chili powder

½ cup vegetable oil

Salt and soy sauce to taste

Note: Ingredients may have been altered from the original.

Directions at veganbunnychef.com

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