Crispy Rice Paper Dumplings With Weed

Let’s try something different together in the Canna-Kitchen and make Crispy Rice Paper Dumplings With Weed.

This EASY crispy rice dumpling recipe is so DELISH!

All you need is store-bought wrappers and a simple, tasty rice mixture.

Key Steps For The Perfect Dumpling

1. Choose between dumpling wrappers or rice paper wraps – either way, they’ll taste great – but it depends on your diet and any restrictions.
2. When using rice wraps, don’t dunk them in the water for too long. Just enough to get them wet. Too long and they’ll be flimsy and unmanageable.
3. Don’t overboard the dumpling or rice wrappers too full. Just a little dollop’ll do!

Cooking Tips for Dumplings

You’ll want to have a lot of space to work with so you can prep the filling and wrap up your little dumplings.

Finely chop all ingredients, and if you can try to ensure that all veggies, etc are cut evenly so you don’t have larger chunks of one over the other.

Lastly, don’t turn the stove on high. You’ll want a little control over this, or the dumplings will burn. Medium-low is just right.

The Recipe Perks:

• You don’t need to pleat
• Tasty filling of rice and veggies
• Easily customizable – add or remove any ingredients
• Crispy on the outside
• Bursting with flavour and weed on the inside
• Perfect finger food, snack or meal alone

Steph Van De Ven

Crispy Rice Paper Dumplings With Weed

Crispy on the outside, bursting with rice and veggie flavour on the inside!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course: Appetizer

Cuisine: Asian

Ingredients Equipment Method

Ingredients

  

• 30 dumpling wrappers OR rice paper wraps
• 3 oz tofu cut in small cubes
• 1 small carrot cut up finely
• 3/4 cups brocoli stems chopped finely
• 3 tbsp frozen corn
• 3 cups cooked rice
• 3 tbsp cannabutter
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1 pinch pepper
• 1 tbsp toasted sesame seeds
• 1 pinch salt
• 3-4 tbsp cannabis oil or olive oil for cooking – have lots on hand!

Dipping Sauce

• 3 tbsp sweet chilli sauce
• 1/4 lime juiced
• 1/2 cup cilantro chopped finely

Equipment

• non stick skillet or frying pan
• Mixing Bowl
• Cutting Board
• Sharp knife

Method

 

The Filling

1. To make the filling, heat a non-stick skillet and add cannabutter. Use more if needed.
2. Sauté carrot and tofu until tofu turns golden brown. Then, add the broccoli stem, corn and continue to stir-fry for another 30 seconds or so. Increase the cooking time if you prefer a softer broccoli texture. Season with salt, sugar, and ground pepper.
3. Turn the heat to low and add the cooked rice along with the soy sauce and toasted sesame oil. Mix, and set aside, turn off heat.

Making The Dumplings

1. Fill a small bowl with water and another small bowl with oil.

   For rice wrappers, place them in water for a few seconds making sure they are fully submeged.
2. Place a heaping spoonful of filling from the skillet on the centre of the wrapper.Lift the bottom wrapper up and fold over the filling. Then, fold the left and right of the wrappers to the middle. Roll it up to meet the top and seal.
3. To cook the dumplings, brush a thin layer of oil on a heated non-stick skillet.Fill the skillet with dumplings in one single layer slightly apart. Cover the pan with a lid and cook for 4-5 minutes over low-medium heat. Peek occasionally to avoid burning the wrapper.
4. Once the bottom of the dumplings turns golden brown, brush a layer of oil on top before flipping over.Cover and continue to cook for another 4-5 minutes.

   Once both sides are crispy, remove and serve with the prepared dipping sauce.

Dipping Sauce

1. Simply mix everything together in a small bowl.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

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As always, happy canna-cooking!