Crispy Rice Paper Dumplings (Print Version)

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

# What You'll Need:

→ Dumpling Filling

01 - 200 g ground chicken or pork (or firm tofu 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 tbsp ginger, grated
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tsp sugar
10 - 1/2 tsp black pepper

→ Dumpling Assembly

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

→ Dipping Sauce

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

# How-To Steps:

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're ready in 40 minutes from start to finish, which means you can make them while guests are still arriving.
  • One batch feeds four people as an appetizer, but honestly, they disappear so fast you might want to double it.
  • The crispy exterior paired with that tangy dipping sauce makes them taste like they came from a restaurant kitchen, not yours.
02 -
  • Don't oversoak your rice paper or it will tear and stick to itself; treat the water like you're waking up the wrapper, not drowning it.
  • The seam-side-down positioning in the pan is the secret to achieving that crispy texture everyone raves about, so don't skip that step.
03 -
  • Keep your work surface slightly damp with a kitchen towel so the rice paper doesn't stick to the table while you're assembling.
  • If you're nervous about folding, watch the rice paper carefully as it softens in the water because the moment it becomes pliable is your window to work with it.
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