Crispy Rice Paper Dumplings (Printable)

Pan-seared dumplings with crispy rice paper wrappers, savory filling, and tangy sauce. Vegetarian and vegan adaptable.

# What You'll Need:

→ Dumpling Filling

01 - 200 g ground chicken or pork (or 200 g 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 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 - For the dipping sauce, 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 -
  • The rice paper fries up so much crispier than regular dumpling wrappers, with almost no oil.
  • You can fill them with whatever's already in your fridge and they still taste intentional.
  • They're naturally gluten free if you use tamari, and easily vegan with tofu.
  • Rolling them is oddly satisfying once you get the hang of it, like edible origami.
02 -
  • Don't soak the rice paper too long or it will tear when you try to roll it, slightly firm is better than too soft.
  • Keep a damp towel under your work surface so the wrappers don't stick while you assemble.
  • Don't overcrowd the pan or the dumplings will steam instead of crisping, patience pays off here.
03 -
  • Add a splash of water to the pan and cover it for 30 seconds if the filling isn't fully cooked through, then uncover and let them crisp again.
  • Use a mix of proteins or vegetables to stretch the recipe further without changing the method.
  • Double the dipping sauce recipe, you'll always want more than you think.
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