Crispy Rice Paper Dumplings (Print)

Crispy dumplings filled with veggies or meat, pan-seared and served with a tangy sauce.

# Ingredients:

→ Dumpling Filling

01 - 7 oz ground chicken or pork (or 7 oz firm tofu, crumbled for vegetarian/vegan)
02 - 1 small carrot, julienned
03 - 1 cup finely shredded cabbage
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated ginger
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 (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 - 1/2 teaspoon chili flakes (optional)

# Instructions:

01 - In a large bowl, combine ground meat or tofu, julienned carrot, shredded cabbage, sliced spring onions, minced garlic, grated ginger, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly to combine evenly.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper for 6 to 8 seconds until just pliable but still firm.
03 - Place softened rice paper on a damp kitchen towel. Spoon 2 tablespoons of filling onto the center. Fold bottom edge over filling, then fold in sides and roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side down and cook 2 to 3 minutes until golden and crispy. Flip and cook other side for an additional 2 to 3 minutes. Fry in batches without overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic, and chili flakes in a small bowl until combined.
06 - Present hot, crispy dumplings with dipping sauce on the side for serving.

# Pro Tips:

01 -
  • They actually get crispy in a regular skillet—no deep fryer required, but somehow they still taste like you spent hours perfecting them.
  • The filling is endlessly flexible, working beautifully with whatever protein or vegetables you happen to have on hand.
  • You can prep everything an hour ahead, then fry them right before guests arrive for that showstopping fresh-from-the-pan moment.
02 -
  • The rice paper needs to be softened just right—too little water and it tears, too much and it becomes floppy and won't crisp up in the pan no matter how long you cook it.
  • Don't crowd the skillet; give each dumpling space to develop that golden crust, and the oil won't cool down and make them greasy.
  • The filling should be cool or room temperature before you assemble, otherwise it'll make the wrapper too moist and they won't seal properly.
03 -
  • If your dumplings are sticking to the pan, you probably don't have enough oil or your heat isn't quite medium—resist the urge to use high heat because it looks like nothing's happening.
  • Keep a small bowl of extra warm water nearby while assembling; if your wrapper starts to dry out and crack as you fold, just dip your finger in and lightly dampen the edges and it'll seal right up.
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