Kimchi Rice Paper Dumplings

Kimchi Rice Paper Dumplings

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Makes 7 Dumplings


  • ▢ 14 rice paper sheets
  • ▢ 140 g firm tofu
  • ▢ 100 g mushrooms
  • ▢ 100g broccoli
  • ▢ 1 tbsp dark soy sauce
  • ▢ 1 tbsp sesame oil
  • ▢ 1 tbsp garlic & ginger paste
  • ▢ 2 tsp chilli oil
  • ▢ Jar of TFS Kimchi
  • ▢ Vegetable Oil

Dipping Sauce

  • ▢ 4 tbsp peanut butter
  • ▢ 2 tbsp dark soy sauce
  • ▢ 2 tbsp rice wine
  • ▢ 1 Lime juiced
  • ▢ 2 tbsp garlic & ginger paste
  • ▢ 1 tbsp sesame oil
  • ▢ 2-3 tbsp sriracha
  • ▢ Hot water


  1. Prepare your filling by chopping your mushroom & broccoli (or whatever veg you fancy) finely.
  2. In a large pan sauté mushrooms & broccoli for a few minutes. Once beginning to soften add all the vegetables and using your fingers, crumble the tofu into small pieces. Cook until the tofu begins to brown & golden.
  3. Add soy sauce along with a dash of sesame oil. Stir through your garlic & ginger paste and chilli oil. Take off the heat.
  4. Make a dipping station with a tray of water, along with a damp chopping board to wrap the rice paper dumplings on
  5. Dip a rice paper sheet in hot water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet, followed by some TFS Kimchi into a rectangle shape
  6. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket
  7. Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the filling
  8. Repeat this process until all the filling has finished
  9. Make the dipping sauce by mixing all the ingredients, except the water, together in a bowl. Add hot water to loosen the dipping sauce to your desired consistency and set aside.
  10. Pan fry the dumplings in your preferred oil for a few minutes on each side until lightly golden
  11. Serve with the dipping sauce and enjoy your crispy Rice Paper Dumplings


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