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Crispy Rice Paper Dumpling

Course Appetizer
Cuisine Asian
Keyword Crispy rice paper, Rice paper Roll
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 People

Ingredients

  • Rice Paper
  • ½ lb Ground chicken
  • 1 block Firm Tofu Crushed
  • ½ cup Cabbage cut small pieces
  • 1 cup Mushroom diced into small pieces
  • ½ cup Carrot Shredded
  • ⅛ cup Spring Onion thinly sliced
  • 3 cloves Garlic grated
  • 1 tsp Ginger grated
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame oil
  • 1 tbsp Chicken Powder
  • ¼ tsp blackpepper
  • ⅛ tsp salt
  • 1 tbsp Cooking oil

Sauce Dipping

  • 2 tsp Chili flakes
  • 1 tbsp Soy Sauce
  • 1 tsp rice Vinegar
  • 1 tsp honey
  • 1 tsp sesame seeds

Instructions

  1. Heat oil in a pan, sauté grated garlic, cabbage, mushrooms, and carrots until slightly wilted.

  2. Once they're slightly wilted, add ground chicken and roughly crushed tofu. Stir until well combined.

  3. Season with soy sauce, sesame oil, chicken powder, black pepper, salt, and grated ginger. Stir until evenly mixed, then turn off the heat.

  4. Stir in chopped spring onions and set the mixture aside to cool down.

  5. While waiting for it to cool, prepare the dipping sauce by mixing soy sauce, rice vinegar, and honey. Then add chili flakes and sesame seeds. Stir until well combined.

  6. Dip rice paper sheets in water for a few seconds and place them on a cutting board. Add 2-3 tablespoons of the filling in the center of the sheet in a square shape.

  7. Starting from the side, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, followed by the bottom side. So you will be left with square-shaped pocket.

  8. Dip a second rice paper sheet in water, place the pocket in the middle, and wrap it the same way by folding from the sides first and so on, to double-wrap the filling. Repeat this process until all are finished.

  9. Heat a little oil in a pan and fry the dumplings for a few minutes until both sides turn golden brown.

  10. Serve with the dipping sauce, and they're ready to eat!

Recipe Notes

  • Use room temperature water to soak rice paper, Always room temperature water. Don't use warm or hot water to soak. I know there are debates about using hot or cold water but I think hot water causes them to get too soft and tear. Meanwhile, cold water makes rice paper oversoak.

  • I use 2 layers of rice paper for a more sturdy texture. I highly recommend you roll so all sides are covered with at least 2 layers of rice paper. Any sides with a single layer will likely tear during pan frying. it's your first time making them, this prevents them from tearing when cooking.

  • Do not oversoak: Dip the rice paper in water for about 5 seconds. They continue to soften out of the water. Oversoaking the rice papers will cause them to break when pan frying them and cause them to be soggy.

  • Don't overcrowd the pan: Rice papers tend to 'stick' when they touch each other so when pan frying, do not let the edges of the dumplings touch one another or they may cause tearing. Brushing them with oil also helps with this.

  • Use a non-stick skillet: This makes them easier to flip and cook without tears because they won't stick to the pan.

  • Serve & eat them immediately! These are best when eaten right after they come out of the pan. These rice paper dumplings don't stay crispy for a long time so they are truly best consumed as soon as they're done cooking. The cooked rice paper will become soft if it sits out for too long.