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Janelle Carss

Dan Dan Dumplings (Made with Rice Paper)

These flavourful vegan Dan Dan Dumplings are made with wholesome, delicious ingredients and can be cooked to crispy perfection in two different ways! Paired with a silky, savoury and spicy dipping sauce, they're a satisfying appetizer, snack or light meal. Gluten-free option!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 dumplings
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Canadian, Chinese
Ingredients Method

Ingredients
  

Dumplings
  • 1 12-oz block extra firm tofu
  • ½ a large red bell pepper, finely chopped
  • ½ a medium onion, finely chopped
  • 2 small carrots, grated
  • 4 green onions, light and dark parts separated, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp low-sodium soy sauce, sub tamari if gluten-free
  • ¾ tsp Chinese 5 spice
  • ½ tsp Sichuan peppercorns, freshly ground
  • pinch of salt
  • neutral oil for frying, or cooking spray
  • 9 to 10 round rice paper sheets
  • sesame seeds, for garnish
Dan Dan Sauce
  • ⅓ cup tahini
  • 1 tsp Sichuan peppercorns, freshly ground
  • 2 tbsp low-sodium soy sauce, sub tamari if gluten-free
  • 1 tbsp black rice vinegar (chinkiang)
  • 1 to 2 tbsp chilli oil, depending on spice preference
  • 1 tbsp coconut sugar
  • ⅓ cup hot water

Method
 

  1. Make the dumpling filling: Warm 1 tbsp neutral oil in a frying pan over medium-high heat and add the onion, bell pepper, light parts of the green onion, and garlic. Sauté uncovered for 2 to 3 minutes until slightly softened and some of the moisture has cooked off. Crumble in the block of extra firm tofu, and add the soy sauce, Chinese 5 spice, Sichuan pepper, and salt. Stir to combine and continue cooking for another 3 minutes.
    Lastly, add in the shredded carrot and dark green parts of the green onion and let them soften for 1 minute. Remove the pan from the heat and transfer the mixture into a bowl to cool slightly.
  2. Make the dan dan sauce: While the filling cools a bit, add all of the sauce ingredients into a small bowl or jar and whisk to combine until it's smooth and creamy. Taste and adjust seasonings as you like.
  3. Set up your dumpling 'station': Fill one large shallow plate with room temperature water (for the rice paper sheets), spray another plate with cooking oil (to prevent wrapped dumplings from sticking to it), and dampen a cutting board for wrapping the dumplings.
  4. Wrap the dumplings: Take a single rice paper sheet and fully submerge it in the plate of water, then let excess water drip off. Place the rice paper on the dampened cutting board. Take heaping ¼ cup portions of the warm filling and drop in the centre of the rice paper. Fold the rice paper one side at a time over the filling until you have a square-shaped 'parcel'. The rice paper will soften quickly as you go and begin sticking to itself which helps keep the dumpling in tact. Carefully place on the oiled plate and repeat until all the filling has been used up. You should get 9 to 10 dumplings.
    TIP: Keep re-dampening the cutting board as you go to prevent the rice paper from sticking to it and ripping.
  5. Air Fryer Option: Place a sheet of parchment or an air fryer liner in the basket and lightly spray with cooking oil. Place the dumplings on top, lightly spray the tops with oil, and optionally garnish with a sprinkle of sesame seeds. Air fry them at 380℉ for 15 to 18 minutes, turning them over halfway, until golden brown and crispy all around.
    Pan Frying Option: Warm 2 tbsp of neutral oil in a wide-bottomed frying pan over medium-high heat. Carefully place the dumplings in the pan, sprinkle with sesame seeds (optional) and fry on both sides for 4 to 5 minutes until golden and crispy.
  6. Enjoy the dumplings hot and serve with the dan dan dipping sauce. You'll love them!