Korean-Inspired Rice Paper Dumplings with Gochujang Sauce
Delicious Korean-inspired rice paper dumplings filled with noodles and vegetables, served with a flavorful gochujang garlic sauce.
These Korean-inspired rice paper dumplings are a delightful twist on traditional dumplings. Instead of using dough, we use rice paper wrappers filled with cooked noodles and fresh vegetables like zucchini, carrots, and cabbage. These dumplings are then lightly pan-seared and coated in a rich and spicy gochujang sauce made with garlic, ginger, soy sauce, and a hint of sweetness. Perfect as a snack, appetizer, or light meal, this recipe is not only flavorful but also customizable and vegan-friendly.
Ingredients
Nutritional Information
- Calories: 210
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 590mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 5g
Directions
1. Cook the Noodles
Cook your chosen noodles following the package instructions. Rinse under cold water, drain well, and set aside.
2. Prepare the Filling
In a mixing bowl, combine the cooked noodles, zucchini, carrots, and cabbage. Alternatively, layer each ingredient separately while wrapping.
3. Make the Starch Slurry
In a small bowl, mix potato starch and water until smooth. Set aside.
4. Wrap the Dumplings
Dip a sheet of rice paper in water to soften. Place a portion of the filling in the center and wrap tightly. Double-wrap with a second sheet if desired for extra strength. Arrange the wrapped dumplings on a tray.
5. Make the Sauce Base
Heat oil in a saucepan over medium heat. Sauté the garlic and ginger until fragrant.
6. Cook the Sauce
Add gochujang, rice vinegar, soy sauce, and agave syrup. Stir to combine. Slowly add the starch slurry and cook until the sauce thickens.
7. Cook the Dumplings
Add the wrapped dumplings to the sauce. Gently stir and cook just until heated through and coated evenly with the sauce.
8. Serve
Garnish with green onions if desired and serve hot. Enjoy your Korean-inspired rice paper dumplings!
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