Rice Paper Dumplings Recipe

Introduction

Rice paper dumplings are a delightful twist on traditional dumplings, offering a light yet crispy bite filled with savory ground chicken and aromatic spices. Perfect as a snack or appetizer, these homemade treats come with a tangy dipping sauce that complements their flavor beautifully.

Ingredients

• 12-15 sheets rice paper (Vietnamese rice paper)
• 250 grams chicken minced (ground chicken)
• 1 tbsp garlic (grated or paste)
• 2 tsp ginger (grated or paste)
• 3-4 spring onions (finely chopped)
• 1 tbsp soy sauce (regular or light soy sauce)
• 1 tbsp oyster sauce (or hoisin sauce)
• 2 tsp sesame oil
• 2 tsp cornstarch
• ¼ tsp salt (or salt to taste)
• ¼ tsp white pepper (or black pepper to taste)
• 2 tbsp soy sauce (regular or light soy for dipping sauce)
• 1 tbsp rice vinegar (or lemon juice)
• 1 tsp sugar (or honey)
• 1 tsp chili oil (optional)

Instructions

1. Step 1: In a large bowl, combine the ground chicken with garlic, ginger, chopped spring onions, soy sauce, oyster sauce, sesame oil, salt, pepper, and cornstarch. Stir well until everything is evenly mixed. Set aside.
2. Step 2: Dip one rice paper sheet into water for just a few seconds until pliable but not too soft. Place it on a cutting board and spoon a portion of the filling in the center.
3. Step 3: Fold the sides of the rice paper inward, then fold the top and bottom over to form a neat rectangle or square. For a sturdier dumpling, you can double-wrap with another sheet.
4. Step 4: Heat a nonstick pan over medium heat with a little oil. Pan-fry the dumplings for 2–3 minutes on each side until they turn crispy and golden brown.
5. Step 5: To make the dipping sauce, mix soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chili oil in a small bowl. Stir until smooth and adjust the flavors to taste.
6. Step 6: Serve the crispy dumplings hot alongside the dipping sauce for a delicious treat.

Tips & Variations

• Add finely chopped vegetables like carrots or mushrooms to the filling for extra texture and flavor.
• If you prefer vegetarian dumplings, substitute chicken with tofu or finely chopped mushrooms.
• Be careful not to soak the rice paper too long; it should be soft but still firm enough to fold without tearing.
• For a healthier version, steam the dumplings instead of pan-frying, though they won’t be as crispy.

Storage

Store any leftover cooked dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry them again briefly until crisp, or warm them in an oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving as the wrapper may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze rice paper dumplings?

Yes, you can freeze the assembled dumplings before cooking. Place them on a tray in a single layer and freeze until solid, then transfer to a freezer bag. Cook them straight from frozen, adding a minute or two to the cooking time.

What can I use instead of rice paper?

Traditional dumpling wrappers or spring roll wrappers can be used as alternatives, but the texture and cooking method may differ slightly from rice paper dumplings.

Rice Paper Dumplings Recipe

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4.6 from 84 reviews

Rice Paper Dumplings are a delightful fusion dish featuring ground chicken seasoned with aromatic garlic, ginger, and spring onions, wrapped in delicate Vietnamese rice paper and pan-fried to crispy perfection. Served with a tangy, slightly sweet dipping sauce, these dumplings make a delicious appetizer or snack that’s light yet packed with flavor.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12–15 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vietnamese Fusion

Ingredients

Scale 1x2x3x

Dumpling Filling

• 12–15 sheets Rice Paper (Vietnamese rice paper)
• 250 grams Chicken minced (Ground chicken)
• 1 tbsp Garlic (Grated or paste)
• 2 tsp Ginger (Grated or paste)
• 3–4 Spring onions (Finely chopped)
• 1 tbsp Soy sauce (Regular or light soy sauce)
• 1 tbsp Oyster sauce (Or hoisin sauce)
• 2 tsp Sesame oil
• 2 tsp Cornstarch
• ¼ tsp Salt (or salt to taste)
• ¼ tsp White pepper (or black pepper to taste)

Dipping Sauce

• 2 tbsp Soy sauce (Regular or light soy)
• 1 tbsp Rice vinegar (Or lemon juice)
• 1 tsp Sugar (Or honey)
• 1 tsp Chilli oil (Optional)

Instructions

1. Prepare the Fillings: In a large bowl, combine the ground chicken with grated garlic, ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Set aside while preparing the rice paper wrappers.
2. Fold the Dumplings: Dip one rice paper sheet into water briefly for just a few seconds to soften slightly—avoid soaking too long to prevent tearing. Place the softened sheet on a clean cutting board, add a spoonful of the filling in the center. Fold the sides in first, then fold the top and bottom edges over to form a neat rectangle or square. For extra sturdiness, you may double-wrap the dumplings.
3. Pan Fry: Heat a nonstick pan over medium heat and add a small amount of oil. Place the folded dumplings in the pan and cook for 2–3 minutes on each side until they are crispy and golden brown. Remove and drain on paper towels if desired.
4. Make Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar (or lemon juice), sugar (or honey), and optional chili oil. Stir well until smooth. Taste and adjust seasoning as needed to balance salty, sweet, and spicy flavors.
5. Serve: Arrange the crispy dumplings on a plate and serve warm with the prepared dipping sauce alongside for an irresistible appetizer or snack.

Notes

• Do not over-soak the rice paper sheets; they should soften enough to fold without tearing.
• Double wrapping dumplings adds durability for pan frying and makes handling easier.
• You can substitute oyster sauce with hoisin sauce for a vegetarian-friendly option if using vegetable filling.
• Adjust the chili oil quantity in the dipping sauce based on your preferred spice level.
• Serve immediately for best texture; leftovers can be reheated in a pan to regain crispiness.

Keywords: Rice Paper Dumplings, Vietnamese Dumplings, Pan-fried Dumplings, Chicken Dumplings, Asian Appetizer, Crispy Dumplings