Crispy Rice Paper Dumplings (Printable Version)

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

# Ingredient List:

→ Dumpling Filling

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→ Dumpling Assembly

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→ Dipping Sauce

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# Directions:

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 Tips:

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  • These dumplings have that irresistible textural contrast of shatteringly crisp exterior giving way to juicy filling that store-bought dumplings can never match.
  • The recipe is surprisingly forgiving and adaptable whether you need a quick weeknight dinner solution or want to impress friends with a seemingly fancy appetizer that actually comes together in minutes.
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  • Dont oversoak the rice paper or theyll become too soft and impossible to work with, resulting in torn wrappers and filling escaping during cooking.
  • Working in batches is crucial, as overcrowding the pan will cause the dumplings to steam rather than crisp, robbing you of that signature crackly texture that makes these so special.
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  • If your rice paper tears while wrapping, dont panic, simply get a new wrapper and place the torn one with filling on top, then wrap as normal, creating an extra-crispy double-wrapped dumpling.
  • After cooking, rest the dumplings on a paper towel for about 30 seconds to absorb excess oil, but serve immediately after that rest period or theyll lose their perfect crispness.
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