Air-Fried Rice Paper Dumplings
Ingredients
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½ cup crumbled tofu
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½ cup sliced shiitake mushrooms
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1½ cups sliced green cabbage
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¼ cup grated carrots
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3 tablespoons sliced green onions
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1 tablespoon soy sauce
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2 teaspoons toasted sesame oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the filling
In a large bowl, combine the tofu, mushrooms, cabbage, carrots, green onion, soy sauce, sesame oil, coconut aminos, ginger and garlic. Stir with a spatula to fully combine.
large bowl
1½ cups sliced green cabbage
¼ cup grated carrots
3 tablespoons sliced green onions
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 teaspoons coconut aminos
2 teaspoons grated ginger
1 teaspoon crushed garlic
measuring cups
measuring spoons
spatula
½ cup crumbled tofu
½ cup sliced shiitake mushrooms
Preheat the June Oven
With a foil-lined June Air Basket in the bottom position, preheat the June Oven to 425°F on the Air Fry setting.
June Oven
foil
June Air Basket
Prepare your work surface
Add the water to the June Pan and place on your work surface. Place the filling nearby, as well as a large plate or chopping board for rolling.
June Pan
1 cup chilled water
chopping board
liquid measuring cup
Roll the dumpling
Place one rice wrapper in the June pan and submerge it in the water. Let it soften until pliable, about 15-30 seconds. Remove the wrapper from the water and let the excess water drip off. Place the wrapper on your plate or chopping board. Measure about ⅓ cup of filling and place it in the center of the wrapper. Spread the filling out into a long thin strip about 1” thick and 5” long. Keep about 1½” of the wrapper on each side uncovered, so you can tuck the wrapper in as you roll. Starting with the bottom edge of the wrapper, wrap the dumpling up like a burrito. Tuck the bottom edge up and over the filling to firmly enclose it. Pull the exposed sides of the rice wrapper over the filling, and continue to roll it, tucking in the sides as you go, if needed. You should end up with a long, thin dumpling that resembles a spring roll, about 5-6” long.
16 rice paper wrappers
Double wrap the dumpling
Soften another rice wrapper and place on your work surface. Add the wrapped dumpling to the lower edge of the rice wrapper and wrap the dumpling up again, like a burrito, tucking in the edges as you go to double wrap the dumpling. Place the wrapped dumpling on the air basket. Roll the remaining 5 dumplings and evenly space them on the air basket.
June Air Basket
Brush with oil
Brush each dumpling on the air basket with a light coating of canola oil, coating the entire thing.
pastry brush
1 tablespoon canola oil
Air fry the dumplings
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom position. Air fry the dumplings 15 minutes, until the wrappers are beginning to color and become crisp. June will notify you when the dumplings are done. If desired, follow on-screen instructions to continue cooking.
Make the sauce
While the dumplings are cooking, make the sauce. To the small bowl, add the soy sauce, coconut aminos, and vinegar. Stir to combine.
small bowl
2 tablespoons soy sauce
1 tablespoon coconut aminos
1 tablespoon rice vinegar
spoon
Slice and serve the dumplings
Carefully remove the air basket from the June Oven and place on a heat proof surface or cooling rack. Slice the dumplings in half, if desired, and serve hot, with the sauce on the side for dipping.
cooling rack