Ingredients
Filling
- 8 oz. coleslaw mix (finely shredded cabbage and carrots)
- 3.5 oz fresh shiitake mushrooms, diced into small bits
- 0.3 oz ginger, grated
- 0.3 oz garlic, grated (about 2 medium cloves)
- 3 bulb scallions, diced
- 4 tbsp avocado oil, divided
- ¼ tsp coarse sea salt plus a small pinch, or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper rounds (22cm / 8.67 inch per sheet)
Dumpling Dipping Sauce
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp toasted sesame oil
- ⅛-¼ tsp sriracha sauce (optional)
- Sprinkle toasted sesame seeds (optional)
Instructions
- Prepare the vegetables and shiitake: If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Combine it with the diced shiitake mushrooms in a bowl. In a separate bowl, prepare the grated ginger, garlic, and diced scallions for later cooking.
- Cook the fillings: Preheat a large sauté pan over medium heat until warm. Add 1.5 tablespoons of avocado oil, then sauté the garlic, ginger, and scallions with a pinch of salt for about 10 seconds or until fragrant. Add the coleslaw mix and shiitake mushrooms, seasoning with ¼ teaspoon salt, coconut aminos, and toasted sesame oil. Sauté for approximately 3 minutes until the vegetables release some moisture but remain crisp. Avoid overcooking to keep the filling dry and not watery. Remove from heat and set aside to cool to room temperature before wrapping.
- Prepare the rice paper: Dip each rice paper sheet into room temperature water for 5 to 10 seconds, turning until pliable but not too soft. The rice paper will continue to soften after soaking. Work on a lightly moistened surface or use a rice paper tray to prevent sticking.
- Fold the dumplings: Place a little more than 1 tablespoon of the filling in the center of the softened rice paper wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll the wrapper from the bottom to form a sealed envelope shape. Use one rice paper sheet per dumpling for crispiness, or two sheets for extra support. Place wrapped dumplings on a lightly oiled tray or plate and cover with a damp paper towel to prevent drying.
- Pan-fry the dumplings: Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of avocado oil. Pan-fry the dumplings in batches for about 3 minutes on each side until golden brown and crispy, leaving space between each to prevent sticking. Add more oil as needed for the second batch.
- Air-fry the dumplings (alternative method): Lightly grease the air fryer basket with avocado oil, arrange dumplings spaced apart, and spray the tops with oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway to evenly crisp both sides.
- Serve with dipping sauce: Mix the dumpling dipping sauce ingredients: coconut aminos or soy sauce, rice vinegar, toasted sesame oil, and optional sriracha sauce. Serve dumplings hot and crispy alongside the dipping sauce, optionally garnished with toasted sesame seeds.
Notes
- One or two wrappers? Use one rice paper sheet per dumpling for a crispier result. Use two sheets if you are new to wrapping or prefer more support; when double-wrapping, place the first wrapped dumpling seam-side down on the second sheet to seal evenly.
- Make-ahead: The filling can be prepared 2–3 days in advance. Wrap and cook the dumplings just before serving to retain optimal texture.
- Storage: Store cooked dumplings in the refrigerator for up to 2 days.
- Reheating: Reheat dumplings in a nonstick skillet or air fryer at 380°F (193°C) for 2–3 minutes per side to restore crispiness.
- Freezing: Not recommended because rice paper becomes brittle after thawing, which negatively affects texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying or Air-frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 dumpling
- Calories: 79 kcal
- Sugar: 1 g
- Sodium: 138 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
