Crispy Rice Paper Dumplings (Printer View)

Pan-seared dumplings with crisp rice paper wrappers and savory vegetable or meat filling, paired with tangy sauce.

# What you'll need:

→ Dumpling Filling

01 - 7 oz ground chicken or pork (or 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 - 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 (to soften 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)

# Method:

01 - In a large bowl, combine ground meat or tofu with carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until evenly incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper wrapper for 6 to 8 seconds until pliable but firm enough to handle.
03 - Place softened wrapper on a clean, damp towel. Spoon 2 tablespoons of filling in the center. Fold bottom edge over filling, then fold sides inward and roll tightly to seal. Repeat for all 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 crisp. Flip and cook an additional 2 to 3 minutes. Cook in batches to prevent overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic, and optional chili flakes in a small bowl.
06 - Serve crispy dumplings immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • They actually get crispy, not chewy, because you finish them properly in a hot skillet.
  • The filling is forgiving enough for whatever vegetables you have, but structured enough that it holds together.
  • Sixteen dumplings means you're feeding people without spending your whole evening in the kitchen.
02 -
  • Don't oversoak the rice paper—six to eight seconds in warm water is the difference between crispy and soggy; if you mess up a wrapper, just eat it and start with a fresh one.
  • Seam-side down in the pan is non-negotiable; it's what gets that beautiful golden crust that makes people reach for a second one.
03 -
  • Keep warm water nearby while you fold all sixteen dumplings, and work quickly so the filling doesn't have time to make the rice paper soggy from the bottom up.
  • If you're making these ahead, you can assemble them, place them on a parchment-lined tray, freeze them for an hour, then cook them directly from the freezer—just add thirty seconds to the cooking time.
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