RICE PAPER DUMPLINGS
Prep time: 25 min
Cook time: 40 min
Serving size: 5 - 6 servings
box of tofu firm
6 perilla leaves
4 cloves garlic
1 pack enoki mushrooms
2 tbsp soy sauce (to taste)
drizzle of sesame oil
1/2 tbsp sugar
1 tsp Fly By Jing Zhong Sauce
Cut the stems off the perilla leaves, roll, and cut into small pieces.
Cut off the ends of enoki mushrooms.
Thinly slice 1/4 of a whole cabbage.
Press the tofu and break it up.
Add the prepped ingredients to a pan on medium heat to draw out all the moisture. Season with soy sauce to taste, sesame oil, pepper, and msg.
Soak rice paper
Add filling to the paper and fold one end, fold the sides inwards, and fold all the way to the end.
Repeat with another soaked rice paper to seal it, to ensure that the filling doesn’t come out while frying.
Pan fry dumplings on both sides until crispy and slightly brown.
For the dipping sauce, combine, soy sauce, sugar, sesame oil, sesame seeds, scallions, and Zhong Sauce. Enjoy!