Crispy Rice Paper Dumplings (Printable)

Crispy pan-seared dumplings with vegetable or meat filling, served with tangy dipping sauce. Adaptable for vegetarian and vegan diets.

# What You Need:

→ Dumpling Filling

01 - 200 g ground chicken or pork (or 200 g firm tofu, crumbled, for vegetarian/vegan)
02 - 1 small carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp ginger, grated
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tsp sugar
10 - 1/2 tsp black pepper

→ Dumpling Assembly

11 - 16 rice paper wrappers (22 cm 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)

# Steps:

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 - For the dipping sauce, 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 Advice:

01 -
  • They're genuinely crispy in a way that feels restaurant-quality, but you made them yourself in 40 minutes total.
  • The filling is forgiving and adaptable, so whether you're cooking for meat-eaters, vegetarians, or both, everyone gets exactly what they want.
  • Once you nail the folding technique, assembly becomes almost meditative, and you'll find yourself making double batches just to have them on hand.
02 -
  • The rice paper wrapper dipping time is everything, and I learned this the hard way by oversoftening them into a gluey mess and undersoftening them until they cracked like autumn leaves during folding.
  • Don't overcrowd the skillet because the dumplings need space to develop that crispy exterior without steaming each other.
03 -
  • Add a small amount of cornstarch to your filling if it feels too wet, which prevents sogginess and helps the wrappers stay crispy during cooking.
  • Keep your oil temperature moderate rather than blasting the dumplings with extreme heat, because medium heat gives you that golden crispy exterior without burning the exterior before the inside cooks through.
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