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Discover the ultimate Crispy Rice Paper Dumplings With Beef recipe that’s easy to make and packed with flavor. These golden-brown pockets are perfect for any occasion!
I first tried Crispy Rice Paper Dumplings With Beef at a local Asian fusion restaurant and was instantly hooked. The crispy texture combined with the savory beef filling was a match made in heaven. I knew I had to recreate this dish at home, and after a few trials, I perfected the recipe. Now, I’m excited to share it with you!
Get ready to cook up a storm with this delicious Crispy Rice Paper Dumplings With Beef recipe. Let’s dive in!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Moderate
Before You Begin
Before you start making your Crispy Rice Paper Dumplings With Beef, ensure you have all the ingredients ready. Soak the rice paper just enough to make it pliable but not too soft. Also, make sure your filling is well-cooled before wrapping to prevent the rice paper from tearing.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Ground beef | 1/2 lb |
| Garlic minced | 2 tsp |
| Cilantro minced | 1 tsp |
| Green onion minced | 1 tbsp |
| Ginger minced | 1 tsp |
| Light soy sauce | 2 tbsp |
| Rice vinegar | 1/2 tbsp |
| Sugar | 2 tsp |
| Pepper | 1/4 tsp |
| Carrots minced | 1/3 cup |
| Chili oil | 1 tbsp |
| Light gluten-free soy sauce | 2 tbsp |
| Sesame oil | 1 tsp |
| Rice vinegar | 1/2 tbsp |
| Sugar | 1/2 tbsp |
| Minced green onions (optional) | optional |
| Sesame seeds (optional) | optional |
| Rice paper | as needed |
Step-by-Step Guide
- Prepare the Filling: Mix all the ingredients for the filling except for carrots. Set aside for at least 15 minutes.
- Cook the Filling: In a pan over medium heat, add 2 tbsp of neutral oil and sauté carrots for 2 minutes before adding the seasoned filling. Stir occasionally until fully cooked.
- Cool the Filling: Allow the cooked filling to cool down before proceeding to the next step.
- Soak the Rice Paper: Soak rice paper in warm water for 5-10 seconds until pliable.
- Wrap the Dumplings: Place 2.5 tbsp of the filling at the center of the rice paper. Fold the top part towards the middle, then fold the right side inwards followed by the left. Fold over the whole thing over the bottom part. Repeat the process with another layer of rice paper wrapping the already wrapped dumpling.
- Pan Fry: In a pan over medium heat, heat up neutral oil. Use enough oil to coat the pan. Once it’s hot enough, add the rice paper dumplings folded side down. Optional step: Gently press down the dumplings with a spatula for even cooking. Shallow fry until it’s golden brown on each side.
- Prepare the Dipping Sauce: Mix all the ingredients for the dipping sauce and serve with dumplings.
Pointers for Perfection & How to Store
For extra crispiness, ensure your oil is hot enough before frying the Crispy Rice Paper Dumplings With Beef. Also, using two layers of rice paper helps prevent them from falling apart during cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results.
For more delicious recipes, check out Gluten Free Empanadas Golden Brown Pockets.
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Crispy Rice Paper Dumplings With Beef
- Total Time: 35
- Yield: 8 dumplings 1x
- Diet: Gluten Free
Description
These Gluten-Free Crispy Rice Paper Dumplings with Beef are the viral trend worth the hype. A savory, juicy beef and vegetable filling is double-wrapped in rice paper and pan-fried until golden and impossibly crispy on the outside, yet chewy on the inside. It’s a fun, texture-rich dinner or appetizer that is naturally wheat-free.
Ingredients
— The Beef Filling —
1 lb (450g) lean ground beef
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 cups shredded cabbage (green or napa)
1 large carrot, grated
2 green onions, thinly sliced
2 tablespoons gluten-free soy sauce (Tamari) or coconut aminos
1 tablespoon gluten-free oyster sauce (optional, adds depth)
½ teaspoon black pepper
— The Wrappers —
12–16 sheets rice paper (round)
Warm water (for soaking)
2–3 tablespoons neutral oil (for frying)
— The Dipping Sauce —
2 tablespoons gluten-free soy sauce (Tamari)
1 tablespoon rice vinegar
1 teaspoon chili oil or chili flakes
1 teaspoon sesame seeds
Instructions
1. Cook the Filling: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ground beef, garlic, and ginger. Cook, breaking up the beef into small crumbles, until browned (about 5-6 minutes).
2. Add Veggies: Add the shredded cabbage, carrots, and green onions. Sauté for 3-4 minutes until the vegetables are softened and any excess liquid from the beef has evaporated. (A dry filling ensures a crispier dumpling!).
3. Season: Stir in the gluten-free soy sauce (Tamari), oyster sauce, and black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool slightly.
4. Prep Station: Fill a shallow wide bowl with warm water. Place a damp clean kitchen towel or a wooden cutting board on your counter (rice paper sticks to plastic/glass).
5. Wrap (The Double Wrap Method): Dip one sheet of rice paper into the warm water for 5 seconds (it should still feel slightly firm; it softens as it sits). Lay it flat.
6. Place about 2 tablespoons of filling in the center. Fold the bottom up, the sides in, and roll it up tight (like a burrito).
7. Double Layer: Dip a *second* sheet of rice paper in water. Place your wrapped dumpling seam-side down onto this new sheet. Wrap it again. (This double layer prevents tearing and creates the signature chewy-crisp texture). Repeat with remaining filling.
8. Fry: Heat 2-3 tablespoons of neutral oil in a non-stick skillet over medium heat. Place the dumplings in the pan, ensuring they don’t touch (they are very sticky!).
9. Cook for 3-4 minutes per side until the rice paper bubbles up and turns golden brown and crispy.
10. Serve: Whisk together the dipping sauce ingredients. Serve the hot dumplings immediately with the sauce.
Notes
Gluten-Free Safety: Standard oyster sauce often contains wheat. Ensure you buy a bottle clearly labeled ‘Gluten-Free’ (brands like Kikkoman or Lee Kum Kee have Green Label GF versions).
Stickiness Warning: Rice paper is extremely sticky when wet. Do not let the raw dumplings touch each other on the plate before frying, or they will tear when you pull them apart. Using a lightly oiled plate helps.
Texture Tip: Eat these immediately! Rice paper loses its crispiness quickly as it cools. If reheating, use an air fryer to crisp them back up.
Veggie Options: You can add shiitake mushrooms or glass noodles (bean thread noodles) to the filling for extra texture.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer/Dinner
- Method: Pan Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 dumplings
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
- Cholesterol: 45
Your Burning Questions Answered!
- Can I use a different type of meat?
- Yes, you can substitute the beef with ground chicken, turkey.
- How can I make the dumplings gluten-free?
- Ensure you use gluten-free soy sauce and rice paper to make the dumplings gluten-free.
Can I bake the dumplings instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20-25 minutes or until golden brown.
Dig In & Enjoy!
Now that you have the perfect Crispy Rice Paper Dumplings With Beef recipe, it’s time to enjoy your delicious creation. Serve them hot with the dipping sauce and savor every bite. For more delicious ideas, follow me on Pinterest.