Crispy Rice Paper Dumplings (Printable Version)

Golden pan-fried dumplings with vegetable or meat filling, served with tangy dipping sauce for a flavorful bite.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground chicken or pork, or firm tofu crumbled (vegetarian/vegan option)
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, or 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 inches diameter
12 - 2 tablespoons vegetable oil for pan-frying
13 - Warm water for softening 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)

# Steps to Follow:

01 - Combine ground meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a large bowl; mix thoroughly until evenly blended.
02 - Fill a shallow dish with warm water and dip one rice paper wrapper for 6 to 8 seconds until pliable but not overly soft.
03 - Place softened wrapper on a damp towel, spoon 2 tablespoons of filling onto center, fold bottom up over filling, then fold sides inward and roll tightly to seal; repeat for remaining wrappers.
04 - Heat vegetable oil in a non-stick skillet over medium heat, arrange dumplings seam-side down; cook 2 to 3 minutes until golden and crisp, flip carefully and cook an additional 2 to 3 minutes; fry in batches to avoid overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic, and chili flakes in a small bowl.
06 - Serve the dumplings crisp and hot alongside the prepared dipping sauce.

# Additional Tips::

01 -
  • They come together faster than you'd expect, and the payoff is a crispy-on-the-outside, tender-on-the-inside dumpling that tastes like restaurant-quality food from your own kitchen.
  • The filling is endlessly adaptable—swap in whatever vegetables are in your fridge or go meat-free without sacrificing flavor.
  • That tangy dipping sauce is genuinely addictive and makes the whole experience feel special without requiring any fancy ingredients.
02 -
  • Don't oversoak the rice paper wrappers—I learned this the hard way when I dunked one for too long and it turned into a floppy mess that fell apart the moment I tried to fill it.
  • The oil needs to be hot enough that it sizzles the moment the dumpling touches it, or else they'll absorb oil and turn greasy instead of crispy.
  • If your wrappers start drying out while you're working, cover the stack with a damp cloth so they stay pliable until you're ready to use them.
03 -
  • Keep the oil at a consistent medium heat rather than blasting it high—too hot and the outside burns before the inside fully cooks, too cool and they absorb oil instead of crisping.
  • Once you've got the wrapper technique down, batch your folding so you can focus entirely on the pan-frying without switching gears mid-stride.
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