These crispy Rice Paper Dumplings are a versatile and flavorful dish that can be pan-fried or air-fried to crispy perfection. Packed with a delicious filling of mushrooms, tofu, cabbage, and more, these dumplings are a must-try!
Crispy Rice Paper Dumplings
Dumplings are a beloved dish in many Asian cuisines, these dumplings offer a delightful combination of flavors and textures, with a crispy exterior and a savory, vegetable-packed filling. What’s more, you can choose between two cooking methods: pan frying and air frying. Whether you choose the pan frying method for a classic touch or opt for the convenience of air frying, these dumplings are sure to impress your family and friends.
Recipe Ingredients
To create the perfect Rice Paper Dumplings, you’ll need the following ingredients:
- Coconut aminos, gf Tamari, or low sodium soy sauce: These umami-packed sauces add a savory depth of flavor to the dipping sauce.
- Sesame oil: With its rich and nutty aroma, sesame oil brings a distinctive taste to the dipping sauce.
- Rice vinegar: Adding a tangy note, rice vinegar helps balance the flavors in the dipping sauce.
- Maple syrup or preferred liquid sweetener: A touch of sweetness enhances the overall taste of the dipping sauce.
- Chili crunch / crisp, Sriracha, or hot sauce of choice: This optional ingredient lends a hint of spiciness to the dipping sauce, but feel free to omit it if you prefer a milder flavor.
- Tapioca starch (or substitute with arrowroot starch, corn starch, or potato starch): This starch is used to create a slurry for thickening the filling, giving the dumplings a luscious consistency.
- Sesame seeds: These tiny seeds add a delicate crunch and nutty flavor to the dipping sauce.
- Finely chopped cilantro: Cilantro brings a fresh and herbaceous element to the dipping sauce, elevating its taste.
For the filling, you will need:
- Avocado oil or olive oil: These healthy oils are used to sauté the vegetables and create a flavorful base for the filling.
- Green onions: The green and white parts of the green onions are used separately, with the white parts providing a subtle onion flavor to the filling, and the green parts used for garnishing.
- Grated ginger: This aromatic ingredient adds a zing of freshness to the filling.
- Garlic cloves: Finely minced garlic enhances the savory profile of the dumplings.
- Mushrooms: Whether you choose shitake, cremini, button, or any other variety, mushrooms add a rich and earthy taste to the filling.
- Firm tofu: When crumbled, tofu offers a protein-packed and velvety texture to the filling.
- Carrot: Grated carrot contributes a touch of sweetness and vibrant color to the filling.
- Nappa cabbage or green cabbage: Finely chopped cabbage adds a delightful crunch to the filling, making each bite satisfying.
- Baby bok choy: This mild and tender green vegetable provides a subtle leafy flavor to the filling.
- Salt and pepper: These seasoning staples help to balance and enhance the overall taste of the filling.
You will also need:
- Rice paper sheets: These translucent sheets, when soaked in warm water, become pliable and perfect for wrapping the dumplings.
- Oil for frying: When pan frying the dumplings, choose an oil suitable for high-heat cooking, such as vegetable oil or canola oil.
- Oil spray for air frying: A light coating of oil spray ensures a crispy and golden exterior when air frying the dumplings.
Garnish:
- Chopped green onions: Adding a vibrant pop of color, green onions make for a visually appealing garnish.
- Finely chopped fresh parsley or cilantro: These herbs bring a fresh and aromatic element to the garnish, enhancing the overall presentation of the dumplings.
How to make Rice Paper Dumplings
Prepare the dipping sauce:
- In a bowl, whisk together coconut aminos, sesame oil, rice vinegar, maple syrup, and chili oil (if using) until well combined.
- Take 2 tablespoons of the sauce and combine it with 1/2 teaspoon of tapioca starch (or substitute) in a smaller bowl. This mixture will be added to the dumpling filling later.
- To the larger portion of the sauce, add sesame seeds and finely chopped cilantro. Set aside this portion for dipping the dumplings once they are ready.
Prepare the filling:
- Start by grating, chopping, mincing, and dicing the vegetables according to the instructions provided.
- Heat oil in a large pan over medium to medium-high heat.
- Once hot, add the white parts of the green onions, grated ginger, and minced garlic. Cook for about 10 seconds until fragrant.
- Add the mushrooms to the pan and cook for 1-2 minutes, allowing them to release their flavors.
- Next, add the grated carrots, chopped cabbage, and baby bok choy. Sauté the vegetables until they start to soften and the liquid begins to evaporate, which should take around 3-4 minutes.
- Crumble the firm tofu and add it to the pan. Season with salt, black pepper, and 2 tablespoons of the reserved sauce with tapioca starch. Stir everything together until well combined.
- Allow the mixture to cook for an additional 1-2 minutes, giving it time to thicken slightly from the sauce.
- Remove the pan from the heat and stir in the chopped green onions. Set aside the filling until it cools enough to handle.
Wrapping the dumplings:
- Take one rice paper sheet and soak it in warm water for 5-8 seconds, or until it becomes soft and pliable.
- Place the softened rice paper onto a flat work surface.
- Spoon about 1 1/2 tablespoons of the filling into the center of the rice paper, shaping it into a small square or rectangle.
- Carefully lift the bottom end of the wrapper to cover the filling, then bring the left side over to the center, followed by the right side. Finally, roll the dumpling from the bottom-up, tucking and rolling tightly to seal everything together into an envelope.
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- To ensure the dumpling doesn’t break during cooking, dip another piece of rice paper and wrap it over the dumpling using the same method.
- Repeat this process with the remaining filling and rice paper sheets.
Cooking the Dumplings:
Pan Frying Method:
- Heat enough oil in a skillet or cast-iron pan over medium heat.
- Carefully place the dumplings into the pan in a single layer, reserving four of the dumplings for air frying.
- Fry the dumplings for a few minutes, until they become golden and crispy. Peek occasionally to avoid burning the wrapper.
- Flip the dumplings and continue to cook for another 3-4 minutes or until golden and crispy.
Air Fryer Method:
- If your air fryer requires preheating, set it to 380°F.
- Spray the air fryer basket with oil spray.
- Spray the bottom of the dumplings with oil and place them into the air fryer basket in a single layer, oil side down.
- Spray the tops of the dumplings with oil and air fry at 380°F for 6 minutes. Flip the dumplings and air fry for an additional 6-8 minutes until golden and crispy. Adjust the cooking time as needed and check periodically to prevent burning.
Garnish and Serve:
- Transfer the cooked dumplings to a serving dish.
- Garnish with chopped green onions and finely chopped fresh parsley or cilantro.
- Serve the dumplings with the reserved dipping sauce.
Tips for Success for the best rice paper dumplings
- Soaking the rice paper sheets for the right amount of time is crucial. If soaked for too long, they may become too soft and tear easily. If not soaked long enough, they may be too stiff to work with. Aim for a pliable texture.
- When wrapping the dumplings, be sure to seal them tightly to prevent the filling from falling out during cooking.
- While pan frying, monitor the heat to ensure the dumplings cook evenly without burning. Adjust the heat as needed.
- When air frying, make sure to flip the dumplings halfway through to ensure both sides become crispy and golden.
- For an extra burst of flavor, consider adding additional seasonings or herbs to the filling, such as five-spice powder or chopped fresh basil.
Storage and Freezer Instructions:
- These rice paper dumplings are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, pan fry the refrigerated dumplings over medium heat until heated through and crispy.
- If you’d like to freeze the dumplings for future enjoyment, place them on a baking sheet in a single layer and freeze until firm. Then, transfer them to a freezer-safe container or bag and store for up to 2 months. To cook from frozen, follow the instructions for pan frying, adding a few extra minutes to ensure they’re thoroughly heated.
Serving Suggestions:
- Rice Paper Dumplings make a fantastic appetizer or main course. Serve them alongside a fresh salad, steamed vegetables, or rice for a complete meal.
- You can also serve these dumplings as part of a dim sum spread, complemented by other Asian-inspired dishes like spring rolls, potstickers, and steamed buns.
- For added variety, experiment with different dipping sauces, such as sweet chili sauce, peanut sauce, or a tangy ginger soy sauce.
Variations and Substitutions:
- Feel free to customize the filling by adding or substituting vegetables according to your taste. Consider adding bell peppers, water chestnuts, or bamboo shoots for additional crunch.
- For a protein-packed variation, you can swap the tofu with cooked and crumbled ground chicken, pork, or shrimp.
- If you prefer a gluten-free option, make sure to use tamari or coconut aminos instead of soy sauce.
More delightful rice paper recipes you will love:
These crispy Rice Paper Dumplings are a versatile and flavorful dish that can be pan-fried or air-fried to crispy perfection. Packed with a delicious filling of mushrooms, tofu, cabbage, and more, these dumplings are a must-try!
- 1/4 cup coconut aminos gf Tamari or low sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-2 tsp maple syrup or preferred liquid sweetener
- 1/8 - 1/4 tsp chili crunch / crisp Sriracha or hot sauce of choice, or to taste. Omit if sensitive to spice
- 1/2 tsp tapioca starch can also sub with arrowroot starch, corn starch or potato starch - to create slurry for thickening the filling(for adding to the dumpling filling)
- ⅛ - 1/4 tsp sesame seeds for the dipping sauce
- ⅛ - 1/4 tsp finely chopped cilantro for the dipping sauce
- 1 tbsp avocado oil or olive oil
- 2 green onion s, finely chopped, green and white parts separated and reserving some green parts for the garnish
- 1/2 tsp grated ginger about 1 small knob of ginger
- 3 garlic cloves finely minced
- 2/3 cup finely chopped fresh shitake cremini, button or mushrooms of choice (about 80 grams)
- 2/3 cup firm tofu drained and crumbled (about 6-8 oz)
- 1/3 medium carrot or 2 small carrots peeled and grated
- 2/3 cup shredded / finely chopped Nappa cabbage or green cabbage about 1/4 head of a small cabbage
- 2 stalks / heads of baby bok choy or 1/2 of 1 large bok choy, finely chopped
- Salt and pepper
- 2 tbsp of the dipping sauce
- 1-2 green onion s, finely chopped, reserving some for garnish
- 18-20 or more as needed Rice paper sheets (about 22 cm / 8.67 inches per sheet)
- Oil for frying
- Oil spray for air frying
- Chopped green onions
- Finely chopped fresh parsley or cilantro
For the sauce:
Whisk together the coconut aminos, sesame oil, vinegar, maple syrup and chili oil (if using) until combined. Measure out 2 tablespoons of the sauce into a smaller bowl and whisk together with 1/2 tsp of tapioca starch (can also sub with arrowroot starch, corn starch or potato starch). Set aside the small bowl to add to the dumpling filling later.. Add the sesame seeds and cilantro to the larger portion and set aside for dipping with the dumplings once they are ready.
For the filling:
Prepare the vegetables by grating / chopping / mincing / dicing finely. In a large pan, heat oil over medium - medium-high heat. Once hot add the white parts of the green onions, ginger and garlic. Cook for about 10 seconds, until fragrant. Add the mushrooms and cook for 1-2 minutes then add the carrots, cabbage and bok choy and sauté until the vegetables start to soften and the liquid soaks up, about 3-4 minutes. Add the crumbled tofu then season with salt, black pepper, 2 tablespoons of the reserved sauce with starch, stirring to combine. Allow to cook for 1-2 minutes until the mixture thickens up slightly from the sauce. Remove the pan from the heat and stir in the chopped green onions. Set aside until cool enough to handle.
Wrapping:
Working with one rice paper at a time, take one and soak it in warm water for 5-8 seconds until softened. Place onto a flat work surface. Add a spoonful or two (about 1 1/2 tablespoons) of the filling into the middle of the rice paper and shape into a small square or rectangle. Wrap the dumplings into a small rectangle envelope / pocket by carefully lifting the bottom end of the wrapper up to cover the filling.Then, bring the left side over to the center followed by the right side towards the center. Finally, roll the dumpling from the bottom-up (away from you) tucking and rolling tightly as needed to seal everything together into an envelope. Dip another piece of rice paper and wrap over the dumpling the same way. (This helps to ensure that the dumpling does not break while cooking). Repeat with the remaining filling / rice paper sheets.
- Cook Dumplings:
Pan Frying Method:
Heat enough oil for frying the dumplings in a skillet or cast-iron pan over medium heat. Carefully place the dumplings (reserving four of the dumplings for air frying) into the pan in a single layer and fry for a few minutes, until nice and golden (about 3-4 minutes), peaking occasionally (after 3 minutes) to avoid burning the wrapper. Flip the dumplings and continue to cook for another 3-4 minutes, or until golden and crispy.
Air Fryer Method:
If your air fryer requires preheating, preheat to 380F. Spray the air fryer basket with oil spray. Spray the bottom of the dumplings with oil and place into a single layer, oil side down into the air fryer basket. Spray the tops with oil and air fry at 380 F for 6 minutes, flip and air fry again for another 6-8 minutes, or until golden and crispy, cooking longer if needed and checking occasionally after 5 minutes that the dumplings do not burn.
Garnish and serve:
Transfer to a dish and garnish with chopped green onions or chopped parsley / cilantro. Serve with the reserved dipping sauce.
- To Make Ahead: Veggies can be washed, cut, & refrigerated in separate airtight containers for up to 3 days. Tofu can be cooked up to 3 days in advance, cooled, then refrigerated in an airtight container. Assemble wraps right before serving.
- To Store Extras: These are best enjoyed shortly after they're made. If you have to keep them in the fridge for more than 1-2 hours, wrap each roll in plastic wrap and store them in an airtight container. They'll stay fresh this way for 2-3 days. Do not freeze them – rice paper is too fragile. Peanut sauce can be refrigerated in an airtight container for up to 1 week.
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