The ‘life changing’ rice paper dumpling dish foodie says is the best she’s ever made

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, 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

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

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 first dipped a rice paper sheet in water for a few seconds and placed it on a damp surface

She then added a spoon of the filling mixture in the centre of the sheet in a rectangle shape

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

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.

How to make rice paper dumplings  

Ingredients:

Dumplings 

Rice paper sheets

Firm tofu

Mushrooms

Carrots

Olive oil 

Green cabbage

Garlic

Ginger

Sesame oil

Soy sauce

Sauce 

Soy sauce

Rice wine vinegar 

Ginger

Spring onion 

Sriracha

Sesame oil

Garlic 

Sesame seeds 

Method

  • Shred cabbage and carrots finely. Dice garlic and mushrooms into small cubes. Using your fingers, crumble the tofu into small pieces.
  • Sauté the mushroom for a few minutes in oil. Once browned add all the vegetables and tofu. When they’re half cooked and starting to soften, season and grate in some ginger.
  • Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside.
  • Start making the sauce. In a small bowl or ramekin add the soy sauce, rice wine vinegar, sesame oil and sriracha sauce. Whisk them together.
  • Grate the garlic and ginger and add to the sauce Garnish with sliced spring onion and sesame seeds and allow to marinade for five minutes. 
  • Dip a rice paper sheet in water for a few seconds and place it on a damp surface.
  • Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape.
  • 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.
  • Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden. 
  • Enjoy! 

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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