Crispy Rice Paper Dumplings (Printable)

Pan-seared dumplings with crispy rice paper wrappers, filled with vegetables or meat and served with tangy dipping sauce.

# What You Need:

→ Dumpling Filling

01 - 7 oz ground chicken or pork, or 7 oz firm tofu crumbled
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 or tamari for gluten-free
08 - 1 tablespoon sesame oil
09 - 1 teaspoon sugar
10 - ½ teaspoon black pepper

→ Dumpling Assembly

11 - 16 rice paper wrappers, 8.7 inch 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 - ½ teaspoon chili flakes, optional

# Steps:

01 - Combine meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 6 to 8 seconds until softened but still pliable. Do not over-soak.
03 - Place the softened rice paper on a clean, damp kitchen towel. Add 2 tablespoons of filling to the center. Fold the bottom edge over the filling, fold in both 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 for 2 to 3 minutes until golden and crispy. Flip each dumpling and cook the opposite side for another 2 to 3 minutes. Work in batches to prevent overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in a small bowl until well combined.
06 - Transfer crispy dumplings to a serving platter while hot. Serve immediately with dipping sauce on the side for optimal texture and flavor.

# Expert Tips:

01 -
  • They crisp up beautifully in just a few minutes, giving you that addictive crunch without deep frying.
  • The rice paper wrappers are naturally gluten free and hold together surprisingly well once you get the hang of them.
  • You can stuff them with practically anything, from leftover roast chicken to sauteed mushrooms.
  • They're impressive enough for guests but simple enough for a weeknight when you want something special.
02 -
  • Don't oversoak the rice paper or it will turn into a sticky mess that tears the moment you try to fold it.
  • Let the dumplings sit undisturbed in the pan for the full 2 to 3 minutes before flipping, otherwise they won't develop that shatteringly crisp crust.
  • If your filling seems too wet, squeeze out excess moisture from the cabbage before mixing, or the dumplings might steam instead of crisp.
03 -
  • Use a non stick skillet or well seasoned cast iron to prevent sticking and ensure even browning.
  • Keep the heat at medium, not high, so the wrappers crisp up without burning before the filling heats through.
  • If you want extra crispy edges, press down gently on each dumpling with a spatula during the first minute of cooking.
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