Ingredients

1 tbsp sesame oil (+ a little extra for brushing air fryer and wraps)

1 small onion (thinly sliced)

3 garlic cloves (minced)

2 small-medium carrots (thinly sliced)

1/2 zucchini (thinly sliced)

1/2 red bell pepper (thinly sliced)

1/2 small pointed cabbage (thinly sliced)

3 tbsp coconut aminos (or soy sauce)

1 tsp Chinese 5 spice

1/2 tsp chili powder (mild preferred)

8 rice paper sheets (or 16 if using double)

2 spring onions (sliced thinly)

1/2 cup natural peanut butter (smooth or crunchy)

2 tablespoons soy sauce

1 tablespoon maple syrup

1/2 tablespoon sesame oil

2 teaspoons rice vinegar

1/2 teaspoon chili powder

1/4 teaspoon ginger powder

1/4 teaspoon garlic powder

2-4 tablespoons water

Instructions

Step 1: Prepare all the vegetables by thinly slicing the onion, carrots, zucchini, red bell pepper, cabbage, and spring onions.

Step 2: Heat 1 tablespoon of sesame oil in a medium-large pan over medium-high heat. Sauté the sliced onions for 3 minutes until softened.

Step 3: Add the minced garlic, Chinese 5 spice, and chili powder to the pan. Cook for another 2 minutes, stirring frequently.

Step 4: Add the carrots, zucchini, red bell pepper, and coconut aminos (or soy sauce). Cook for about 10 minutes until the vegetables start to soften.

Step 5: Add the sliced cabbage and stir-fry for an additional 5 minutes. Remove from heat.

Step 6: To fold the dumplings, fill a large bowl with cold water. Submerge one rice paper sheet for 1-2 minutes until it softens.

Step 7: Place the softened rice paper on a plate. Spoon some stir-fried vegetables into the center and sprinkle with spring onions.

Step 8: Fold the bottom edge up over the filling, then fold one side over, followed by the other side, and roll tightly to seal. Place seam side down.

Step 9: Repeat with the remaining wrappers and filling. For extra sturdy dumplings, you can double wrap by rolling again in a second softened rice paper sheet.

Step 10: Preheat the air fryer to 200°C (390°F) and lightly brush the basket with sesame oil.

Step 11: Arrange dumplings in a single layer in the basket and brush tops with a little sesame oil. Air fry for 10 minutes, flipping halfway through.

Step 12: For pan-fried dumplings, heat 1.5 tablespoons sesame oil in a large pan over medium heat. Fry dumplings for 3-5 minutes on each side until crispy and golden.

Step 13: To make the peanut dipping sauce, combine peanut butter, soy sauce, maple syrup, sesame oil, rice vinegar, chili powder, ginger powder, and garlic powder in a bowl or food processor.

Step 14: Blend or whisk until smooth, adding water one tablespoon at a time to reach your desired consistency. Serve with dumplings, garnished with toasted sesame seeds, cilantro, crushed peanuts, or green onions if desired.

Tips & Variations

Use double rice paper sheets for sturdier dumplings that hold the filling better and fry up crispier.

Swap coconut aminos for soy sauce for a saltier flavor, or tamari for gluten-free.

Customize the filling with mushrooms, tofu, or shredded chicken for added protein.

For extra heat, increase the chili powder or add a splash of sriracha to the dipping sauce.

Brush dumplings generously with sesame oil to achieve a golden, crispy finish in the air fryer or pan.

FAQs

Can I freeze these dumplings?

Yes, freeze uncooked dumplings on a tray, then transfer to a sealed bag. Cook from frozen, adding a few extra minutes to air frying or pan frying time.

What if I don’t have an air fryer?

You can pan-fry the dumplings in a little sesame oil until golden and crispy on all sides. Oven baking at 200°C (400°F) for about 15 minutes also works well.