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Rice Paper Dumplings

Chinese · Dinner · Medium

Rice Paper Dumplings

Total
55 min
Prep
25 min
Serves
4
Calories
475
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Crisp, chewy rice-paper parcels hold ginger-scented pork, cabbage and mushrooms, with a sesame-soy dipping sauce on the side.

A thin wrapper makes rice paper dumplings especially crisp, but a wet filling can tear it before it reaches the pan. Cooking the pork and vegetables first drives off that moisture and lets you concentrate on browning the outside.

Dip each sheet only briefly; it keeps softening on the board. Double wrapping gives ten sturdy parcels with a crisp outer layer and a pleasantly chewy layer underneath.

CrispySavoryGarlickyWeeknightDairy-freeNut-freeEgg-free

Method

  1. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add the pork and cook for , breaking it up, until browned and it reaches 160°F.

  2. Add cabbage, carrot, shiitake mushrooms, garlic and ginger. Stir-fry for until the vegetables soften and the pan looks dry. Stir in 1 tbsp soy sauce, sesame oil and two-thirds of the scallions; spread on a plate to cool.

  3. Mix the remaining soy sauce and scallions with the rice vinegar and sesame seeds for dipping.

  4. Briefly dip one rice paper sheet in room-temperature water. Lay it on a damp board, put one-tenth of the filling in the center and fold the sides over to make a square. Wrap in a second dampened sheet, with the seam on the opposite side. Repeat for ten parcels.

  5. Heat 1 tbsp vegetable oil in the skillet over medium heat. Fry five parcels for per side until blistered and crisp. Repeat with the remaining oil and parcels; keep them apart so they do not stick. Serve immediately with the dipping sauce.

Forkue tips

  • Spread the filling out to cool while you mix the sauce; steam trapped inside the wrapper makes it soggy.

Storing and reheating

Refrigerate cooked dumplings in a single layer for up to 2 days. Re-crisp in a lightly oiled skillet over medium heat; microwaving makes the wrappers sticky.

Kitchen gear

Nonstick skilletTop picks on Amazon
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Nutrition per serving, estimated

475Calories
22gProtein
49gCarbs
21gFat

Rice Paper Dumplings: FAQ

Why do the wrappers tear?

They are usually over-soaked or overfilled. Dip them briefly and let them soften on the board; two sheets per parcel provide enough support for the filling.

Can I make the filling ahead?

Yes, refrigerate the cooked filling for up to 2 days. Wrap it just before frying so the rice paper does not absorb moisture overnight.

How do I store and reheat Rice Paper Dumplings?

Refrigerate cooked dumplings in a single layer for up to 2 days. Re-crisp in a lightly oiled skillet over medium heat; microwaving makes the wrappers sticky.

How long does Rice Paper Dumplings take?

About 55 min in total: 25 min prep and 30 min cooking.

What do I need to make Rice Paper Dumplings?

The key ingredients are ground pork, cabbage, carrot, shiitake mushrooms, garlic and ginger, plus pantry basics.

Any tips for Rice Paper Dumplings?

Spread the filling out to cool while you mix the sauce; steam trapped inside the wrapper makes it soggy.

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