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Rice Paper Dumplings

Quick Crispy Rice Paper Dumplings Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 8 oz ground chicken
  • 1 cup finely shredded green cabbage
  • 1/2 cup grated carrot
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp granulated sugar
  • 1/4 tsp black pepper
  • 8 to 10 round rice paper wrappers (about 22 cm/8.5 inches)
  • 2 tbsp vegetable oil
  • For the Dipping Sauce:
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • Pinch of red pepper flakes
  • Toasted sesame seeds, for garnish

Method
 

  1. Mix the ground chicken, cabbage, carrot, green onions, garlic, ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and black pepper in a bowl until a paste forms.
  2. Dip a rice paper wrapper in warm water for 2 seconds, then lay it on a damp towel. Repeat with each wrapper, keeping the stack covered.
  3. Place 2 tbsp filling on the lower third of a wrapper, fold the bottom up, fold in the sides, and roll tightly. Place seam-side down on a plate. Repeat.
  4. Heat 2 tbsp oil in a nonstick skillet over medium heat. Cook dumplings seam-side down for 4 to 5 minutes until golden, flip, and cook another 3 to 4 minutes. Transfer to a plate.
  5. Whisk the dipping sauce ingredients together. Serve the hot dumplings sprinkled with sesame seeds and extra green onion, with the sauce on the side.

Notes

You can make the filling up to a day ahead and keep it in the refrigerator. If you don’t have a nonstick pan, a well-seasoned cast iron skillet also works. The dumplings are best fresh, but leftovers will re-crisp in a dry skillet.