Description
Rice Paper Dumplings offer a unique twist on classic dumplings with a delicate, tender yet slightly chewy rice paper wrapper and a flavorful filling. Quick and easy to prepare without dough kneading or rolling, they are naturally gluten-free and adaptable to various fillings including meats, seafood, tofu, and vegetables. These dumplings can be steamed or pan-fried for a moist, tender finish and make a delightful appetizer or light meal.
Ingredients
Scale
Wrappers
- Rice paper wrappers (thin, translucent sheets)
Filling
- 200g ground meat or protein (pork, chicken, tofu, or seafood such as shrimp/crab)
- 1/2 cup grated carrot
- 1/2 cup chopped mushrooms
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- Optional: diced chili peppers or 1 teaspoon Sriracha (for spicy kick)
- Optional: fresh herbs such as cilantro, Thai basil, or mint
Instructions
- Prepare the Filling: Mix ground meat or tofu with grated carrot, chopped mushrooms, green onions, minced garlic, ginger, soy sauce or tamari, and sesame oil. Combine well but keep the mixture slightly firm so it holds shape when wrapped.
- Soften the Rice Paper: Briefly dip one rice paper sheet into warm water just to soften; avoid soaking too long to prevent tearing. Lay flat on a clean surface.
- Fill and Fold: Place a tablespoon of filling in the center of the softened rice paper. Fold the edges over the filling like an envelope, tucking in the sides to seal tightly without tearing the wrapper. Use a dab of water on edges if needed to seal.
- Cook the Dumplings: Either steam dumplings for about 10 minutes until translucent and tender, or pan-fry them in a little oil until the bottoms are golden and crispy, then steam briefly to ensure filling is cooked through.
- Serve and Enjoy: Serve the dumplings hot with your favorite dipping sauce. Garnish with sliced green onions, toasted sesame seeds, or fresh cilantro for extra flavor and color.
Notes
- Handle wrappers gently to avoid tearing; soften just enough and work carefully.
- Do not overfill; use about one tablespoon of filling per dumpling for easy sealing.
- Seal edges with a little water if needed to keep dumplings closed.
- Use parchment paper when steaming to prevent sticking and keep dumplings intact.
- Let dumplings rest for a few minutes after cooking to allow flavors to meld.
- Store leftovers in an airtight container lined with parchment paper in the refrigerator for up to two days.
- Freeze uncooked dumplings on a baking sheet separated, then transfer to a freezer bag; cook from frozen adding a few extra minutes to cooking time.
- Reheat steamed dumplings in a steamer or microwave with a damp paper towel, or crisp them gently in a pan for a fresh texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Steaming and Pan-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 4 dumplings
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: rice paper dumplings, gluten free dumplings, steamed dumplings, pan-fried dumplings, Asian appetizers, vegan dumplings, seafood dumplings
