1-First Steps: Getting Started Start by heating about 1/2 tablespoon oil in a non-stick skillet. Sauté the carrot and tofu until the tofu turns golden brown this takes just a few minutes and builds great flavor. Add the broccoli stem and corn, then stir-fry for 30 seconds or until they’re as soft as you like.

2-Next, season with 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/8 teaspoon ground pepper. Lower the heat, mix in the cooked rice, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil. Press lightly with a spatula and toss everything until the rice is nicely coated. Taste it, adjust the seasoning if needed, then turn off the heat and let it cool. This part sets up your filling just right!

3-Making and Cooking the Dumplings: Stack 3 dumpling wrappers and roll them out to about 5-6 inches in diameter, as thin as possible without tearing. Carefully separate them and cover with a cloth to keep them from drying out. Moisten the edges of one wrapper with water, add a heaping spoonful of filling, then fold the bottom up over the filling, fold the left and right sides to the middle, and roll it up to seal.

4-Repeat for all the filling to make around 30 dumplings. Heat a non-stick skillet and brush it with a thin layer of oil. Place the dumplings sealed-side down in a single layer, a bit apart from each other. Cover and cook over low-medium heat for 4-5 minutes until the bottom is golden brown. Brush the tops with oil, flip them, cover again, and cook another 4-5 minutes until both sides are crispy and the dumplings puff up slightly. Serve with the sauce you prepared!

5-For the sauce, whisk together 3 tablespoons Thai sweet chile sauce and the juice of 1/4 lime, then garnish with chopped cilantro. It’s that easy your crispy rice dumplings are ready to enjoy! If you’re looking for more rice-based treats, try our sticky toffee pudding recipe for a sweet twist.