An Australian foodie has shared the ‘life changing’ recipe that is one of her ‘all-time’ favourites – and it takes mere minutes to make.
Ayeh Manfre, from Sydney, who goes by Cooking with Ayeh online, posted a TikTok of her making her famous rice paper dumplings.
‘This is hands down my favourite recipe I’ve ever shared,’ she wrote to her 2.3million followers.
An Australian foodie has shared the ‘life changing’ recipe that is one of her ‘all-time’ favourites – and it takes mere minutes to make
Ayeh Manfre, from Sydney, who goes by Cooking with Ayeh online, posted a TikTok of her making her famous rice paper dumplings
Ingredients required for the delicious dish include rice paper sheets, firm tofu, mushrooms, carrots, green cabbage, garlic, ginger, sesame oil, and soy sauce.
To make the crispy dumplings, Ayeh first prepared the filling by shredding the cabbage and carrots finely.
She also diced the garlic and mushrooms into small cubes, and crumbled the tofu into tiny pieces using her fingers.
The cook then sautéd the mushroom for a few minutes in oil before adding in all the other vegetables and tofu.
Ingredients required for the delicious dish include rice paper sheets, firm tofu, mushrooms, carrots, green cabbage, garlic, ginger, sesame oil, and soy sauce
Ayeh grated in some ginger when the filling was half cooked and starting to soften, followed by the soy sauce and a dash of sesame oil.
She then left the filling to cool for a few minutes.
The next step is to dip a rice paper sheet in water for a few seconds and place it on a damp surface.
She then added a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
Starting at the bottom, Ayeh folded over the rice paper sheet to cover the filling – and then folded the top of the sheet over the filling.
Ayeh then dipped a rice paper sheet in water for a few seconds and placed it on a damp surface
She repeated the process with the sides until she was left with a rectangle-shaped pocket.
Ayeh then double wrapped the dumpling with another rice paper sheet.
For the last step, she pan-fried the dumplings on medium-heat until both sides were golden brown.
The filling can also be pre-made and frozen for later – and it’ll only take minutes to cook.
The last step is to pan-fry the dumplings on medium-heat until both sides are golden brown
Many were also keen on Ayeh’s delicious dipping sauce recipe.
The dipping sauce calls for soy sauce, rice wine vinegar, sriracha, sesame oil, garlic, ginger, spring onion, sesame seeds
Ayeh simply adds the soy sauce, rice wine vinegar, sesame oil and sriracha sauce into a bowl and whisks them together.
She then grates the garlic and ginger into the sauce, and garnishes it with sliced spring onion and sesame seeds.
The home cook allows the sauce to marinade for at least five minutes before serving.
Thousands of people thanked Ayeh for her simple recipe.
‘This is absolutely perfect – so delicious!’ wrote one woman.
‘I can’t wait to make this for dinner,’ said another.
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