Crispy Rice Paper Dumplings
These crispy rice paper pork dumplings are a fun, gluten-free twist on classic potstickers. They come together easily and can be pan-fried or baked for a crispy bite.
My kids have been obsessed with dumplings, but making them from scratch is time-consuming. I’ve been seeing these rice paper dumplings all over social media and decided to give them a try. We’ve made these several times already, and they have been a hit! They totally satisfy the dumpling craving, and the crispy exterior is addictive.
Ingredient Notes
Here are a few highlights of the ingredients. You can find the full list of ingredients and amounts down below in the recipe card.
- Rice Paper– I tested this recipe using regular white rice paper, briefly dipping it in room-temperature water. There’s also brown rice paper, but I haven’t tested it with this type. You can find rice paper at any Asian store or online.
- Ground Pork– You can substitute any ground meat of your choice, but pork will have the most flavor.
- Soy Sauce– I used my favorite seasoning sauce, Golden Mountain, but a low-sodium soy sauce works too.
- Oyster Sauce – This adds a touch of sweetness and umami to the filling.
- Corn Starch– Helps bind the filling together and keep it moist.
Tips on Making Rice Paper Dumplings
- Mix all the filling ingredients together just until combined. Take a small piece of the filling and microwave it for 20 seconds to do a taste test. Add additional seasoning if needed.
- Use a wide bowl or rimmed plate to dip the rice paper. I use room temperature water and dip both sides of the rice paper. Don’t let the rice paper sit in the water too long; just a few seconds is all it needs. The paper will still feel stiff, but once you place it on a cutting board, it will begin to soften.
- Place a spoonful of the pork filling in the middle of the wet rice paper and shape it into a rectangle. Fold the sides over, then the bottom to meet the top. Flip it over and fold the top over so that both sides are double wrapped.
- Use a non-stick skillet with oil to cook the dumplings. You can also cook them in the oven or air fryer. I found the skillet method a little messy, with oil splattering.
How to Serve
Serve the crispy rice paper dumplings soon after making them for optimal crispiness. I like to drizzle some chili oil and garnish with some green onions. You can also dip them in a soy sauce, vinegar, and chili oil mixture.
More Rice Paper Recipes
Crispy Rice Paper Pork Dumplings
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Equipment
Ingredients
- 12 Rice Paper Sheets
- Water
- 2 tablespoon Oil
- Chili Oil to drizzle before serving
Filling Ingredients
- 1 pound Ground Pork
- 1 tablespoon Golden Mountain Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 teaspoon Ginger freshly grated
- 2 teaspoon Garlic freshly grated
- ½ teaspoon Salt
- ¼ teaspoon White Pepper
- 1 tablespoon Corn Starch
- ¼ cup Green onion chopped and have extra for garnish
Instructions
- Mix all the filling ingredients together just until combined. Take a small piece of the filling and microwave it for 20 seconds to do a taste test.
- Add room temperature water to a wide-rimmed plate. Dip the sheet of rice paper on one side, then flip it over to the other side. Don't let the rice paper sit in the water too long; just a few seconds is all it needs. The paper will still feel stiff, but it will begin to soften.
- Place about 1.5 tablespoons of the filling mixture in the center of the wet rice paper. Press the filling down to make a rectangular shape. Fold over the sides, then bring the bottom half over. Flip it over to fold the top so that all sides are covered twice. Place the folded dumpling on a plate and continue making the rest.
- Heat a non-stick skillet over medium heat and add 2 tablespoons of oil. Place the rice paper dumplings in the pan, making sure not to overcrowd it. Cook for about 5 minutes on each side.
- If you want the dumplings to be golden and crispy, place them in an air fryer or broiler at 400°F for 2-3 minutes. Serve with chili oil and chopped green onions on top.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
