Alex and Feli from Epifood have once again conjured up something incredibly delicious
for the filling:
1/2 natural tofu
6 brown mushrooms (approx. 150 g)
1 small carrot
1 spring onion
1 small zucchini
1 clove of garlic
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp "Wong's rice spice" from Sonnentor (or any other spice mix)
2 tbsp roasted sesame oil
1 tbsp soy sauce, wheat-free
for the dip:
150 g soy yogurt, unsweetened
1/2 lime, juice of it
1 tbsp the new sriracha
4 pieces round or square rice paper
1 tbsp toasted sesame oil for frying
200g the red goji beets
Here's how to do it
Crumble the natural tofu with your hands.
Clean the mushrooms and cut them into fine cubes.
Wash the carrot, zucchini and spring onion thoroughly and chop them finely.
Chop the garlic clove just as finely.
Now mix the natural tofu, carrot, mushrooms, zucchini, spring onion and garlic clove with spices and fry them in a pan with a little toasted sesame oil for approx. Sauté for 5-8 minutes.
In the last minute, deglaze with soy sauce and set the filling aside.
Briefly soak a rice paper in a bowl of lukewarm water (about 10 seconds) and place directly on a board or flat plate. Place about 2-3 tablespoons of the filling in the center of the rice paper and fold in all sides to form a small pocket.
Fold the four pockets one by one and again fry in the pan in which the filling was prepared in a little toasted sesame oil until golden brown on both sides.
For the dip, mix Sriracha and soy yogurt with lime juice and serve with "the red goji beet" and the dumplings. If desired, use another scallion or even fresh cilantro to garnish. Bon Epi-tit!