Crispy Rice Paper Dumplings (Print Version)

Pan-seared dumplings with a crispy exterior, filled with savory vegetables or meat and served alongside a tangy dipping sauce.

# What You'll Need:

→ Dumpling Filling

01 - 200g ground chicken or pork (or 200g firm tofu, crumbled, for vegetarian/vegan)
02 - 1 small carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon ginger, grated
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 teaspoon sugar
10 - 1/2 teaspoon black pepper

→ Dumpling Assembly

11 - 16 rice paper wrappers (22 cm diameter)
12 - 2 tablespoons vegetable oil (for pan-frying)
13 - Warm water (for softening wrappers)

→ Dipping Sauce

14 - 3 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 small garlic clove, finely grated
19 - 1/2 teaspoon chili flakes (optional)

# How to Make It:

01 - In a large bowl, combine meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix well until evenly combined.
02 - Prepare a large shallow dish of warm water. Dip one rice paper wrapper in water for 6-8 seconds, just until softened but not too limp.
03 - Lay the rice paper on a clean, damp kitchen towel. Place 2 tablespoons of filling in the center. Fold the bottom up over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Place dumplings seam-side down and cook 2-3 minutes until golden and crispy. Flip and cook the other side for another 2-3 minutes. Work in batches to avoid overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in a small bowl.
06 - Serve crispy dumplings hot with dipping sauce on the side.

# Expert Advice:

01 -
  • They cook faster than traditional dumplings and get ridiculously crispy without deep frying.
  • You can fill them with practically anything you have on hand, from ground meat to crumbled tofu to leftover roasted vegetables.
  • Rice paper wrappers are naturally gluten free and give you that shatteringly thin, crisp shell that's impossible to resist.
  • The tangy dipping sauce pulls everything together with just a few pantry staples.
02 -
  • Don't oversoak the rice paper, it continues to soften as you work with it, and if it's too wet, it'll stick to everything and tear.
  • Make sure your skillet is hot enough before adding the dumplings, if the oil isn't sizzling slightly when they hit the pan, they'll absorb oil instead of crisping up.
  • If your filling seems too wet after mixing, let it sit for a few minutes and drain off any excess liquid before wrapping.
03 -
  • Keep a damp towel nearby while you work so the rice paper doesn't dry out and crack as you're rolling.
  • Don't overcrowd the pan, give each dumpling space so the heat circulates and they crisp up evenly.
  • If you're making a big batch, you can wrap them all first and keep them covered with a damp towel until you're ready to fry.
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