Crispy Rice Paper Dumplings (Print View)

Pan-seared dumplings with crisp wrappers and a savory filling, paired with a tangy dipping sauce.

# Components:

→ Dumpling Filling

01 - 7 oz ground chicken or pork (or 7 oz 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 tbsp grated ginger
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tsp sugar
10 - 1/2 tsp ground black pepper

→ Dumpling Assembly

11 - 16 rice paper wrappers (8.7 inch 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)

# Directions:

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. Submerge one rice paper wrapper for 6 to 8 seconds until just pliable but not overly soft.
03 - Place the softened wrapper on a clean, damp towel. Spoon 2 tablespoons of filling into the center. Fold the bottom edge 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. Arrange dumplings seam-side down without overcrowding. Cook for 2 to 3 minutes until golden and crisp, then flip and continue cooking an additional 2 to 3 minutes. Cook in batches if necessary.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic, and optional chili flakes in a small bowl.
06 - Arrange hot crispy dumplings on a plate and serve immediately with the dipping sauce on the side.

# Expert Advice:

01 -
  • They crackle and shatter in the most satisfying way, crispy on the outside yet tender where it matters.
  • The whole thing comes together faster than you'd think, perfect for those moments when you want to cook something that feels special.
  • You can load them with whatever you have on hand—meat, tofu, extra vegetables—and they always turn out right.
02 -
  • Don't oversoak the rice paper wrappers or they'll tear and stick to everything; the sweet spot is that brief dip where they're just soft enough to fold without cracking.
  • The filling should never be soupy—if it's wet, your dumplings will steam instead of getting crispy, which I learned the hard way during my first attempt.
  • Seam-side down in the pan is non-negotiable; it's what creates that golden, crunchy bottom that makes people pause mid-bite.
03 -
  • If you make extra dumplings and freeze them uncooked, you can pan-fry them straight from the freezer without thawing—just add an extra minute to each side.
  • Medium heat is your friend; go hotter and the wrapper browns before the filling cooks through, go lower and you get soft instead of crispy.
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