Vegetarian Courgette and Tofu Rice Paper Dumplings
There is something deeply satisfying about food that feels both familiar and surprising. Dumplings, in their many forms across the world, carry that universal sense of comfort. Wrapped parcels of flavour, often shared around a table, they speak of warmth, gathering, and care. Yet, the way we wrap them and what we fill them with can tell an entirely new story.
Rice paper, usually associated with fresh Vietnamese rolls, offers a delicate and translucent canvas. At first touch, it feels too fragile, almost too thin to contain anything substantial. But when rolled around a soft mixture of courgette, tofu, and fresh chives, and then laid onto a hot pan, it reveals its hidden strength. The wrapper crisps, turns golden, and develops that irresistible light crackle with every bite.
The filling itself is humble, almost minimalist. Courgette brings freshness, tofu lends a soft creaminess, and chives add just enough sharpness to lift the flavour. Together, they form a balance that is gentle, nourishing, and deeply satisfying without ever feeling heavy.
What makes these dumplings special is the play of contrasts: crisp and soft, mild and tangy, delicate yet filling. Served with a simple dipping sauce of soy, vinegar, and chilli, they take on another dimension—sharp, bright, and just a little fiery.
Dishes like this remind us that cooking doesn’t always have to be elaborate to be rewarding. Sometimes, it’s the simplest ingredients, wrapped in unexpected ways, that create the most memorable moments at the table.
Courgette & Tofu Rice Paper Dumplings
Ingredients
Method
- Julienne the courgette using a slicer and place it in a bowl.
- Sprinkle with 1 tsp salt and let it sit for about 5 minutes.
- Squeeze out the excess water.
- Drain the tofu and mash it well using the back of a knife or fork.
- Finely chop the chives.
- In a bowl, combine courgette, tofu, and chives.
- Season lightly with salt and pepper, then mix well.
- Fill a wide bowl with lukewarm water. Dip one rice paper for 5–10 seconds until it becomes soft (don’t soak too long).
- Place the softened rice paper on a cutting board.
- Add about 2 tablespoons of filling to the centre.
- Fold both sides inward, then roll up tightly from bottom to top.
- Place finished dumplings on a plate or board, keeping space between them so they don’t stick together.
- Heat a pan over medium heat and lightly coat with oil.
- Place dumplings in the pan with space between them and pan-fry until golden and crispy on both sides.
- ⚠️ Tips for frying:
- If the heat is too low, the rice paper will turn soft and soggy instead of crispy.
- If you use too much oil, the moisture inside the dumplings can cause the oil to splatter heavily.
- Mix soy sauce, vinegar, and chilli flakes in a small bowl.
- Transfer dumplings to a plate and serve with the dipping sauce. Delicious when hot!
Notes
Cooking & Handling Tips
- Dry ingredients well → Courgette and tofu should be squeezed/drained thoroughly to prevent soggy dumplings and oil splatter.
- Work one at a time → Rice paper dries and sticks quickly, so soften and wrap just before frying.
- Non-stick pan works best → Rice paper can stick easily, so a good non-stick pan or a light brushing of oil helps.
- Don’t overcrowd the pan → Fry in batches to get even crispiness.
🔹 Variations
- Add finely chopped mushrooms, carrots, or cabbage for extra flavour and texture.
- Sprinkle sesame seeds into the filling or dipping sauce for nuttiness.
- For a spicier kick, add a little minced garlic or fresh chilli into the filling.
🔹 Serving Ideas
- Serve with a sweet chilli sauce or a soy–sesame dipping sauce as an alternative.
- Pair with a light soup or salad for a full meal.
- These dumplings can also be air-fried with a brush of oil for an even lighter version.
