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Courgette & Tofu Rice Paper Dumplings

Courgette & Tofu Rice Paper Dumplings are a light, crispy, and vegetarian-friendly dish made with fresh courgette, soft tofu, and chives wrapped in delicate rice paper. Pan-fried until golden, they’re perfect as a healthy snack, appetiser, or light meal, served with a tangy soy dipping sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Appetizer
Cuisine: korean
Calories: 796
Ingredients Method Notes

Ingredients
  

Ingredients(Makes 10 dumplings)
  • 1 block tofu 300g
  • 1 courgette
  • 10 g garlic chives or regular chives
  • 10 rice papers
  • Salt & pepper to taste
  • Cooking oil
Dipping Sauce
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1/2 tsp Korean chilli flakes gochugaru

Method
 

Prepare the vegetables
  1. Julienne the courgette using a slicer and place it in a bowl.
  2. Sprinkle with 1 tsp salt and let it sit for about 5 minutes.
  3. Squeeze out the excess water.
  4. Drain the tofu and mash it well using the back of a knife or fork.
  5. Finely chop the chives.
  6. In a bowl, combine courgette, tofu, and chives.
  7. Season lightly with salt and pepper, then mix well.
make rice paper dumplings
  1. Fill a wide bowl with lukewarm water. Dip one rice paper for 5–10 seconds until it becomes soft (don’t soak too long).
  2. Place the softened rice paper on a cutting board.
  3. Add about 2 tablespoons of filling to the centre.
  4. Fold both sides inward, then roll up tightly from bottom to top.
  6. Place finished dumplings on a plate or board, keeping space between them so they don’t stick together.
Pan-fry the dumplings
  1. Heat a pan over medium heat and lightly coat with oil.
  2. Place dumplings in the pan with space between them and pan-fry until golden and crispy on both sides.
  3. ⚠️ Tips for frying:
  4. If the heat is too low, the rice paper will turn soft and soggy instead of crispy.
  5. If you use too much oil, the moisture inside the dumplings can cause the oil to splatter heavily.
Make the dipping sauce
  1. Mix soy sauce, vinegar, and chilli flakes in a small bowl.
  2. 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.