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Discover the ultimate Crispy Rice Paper Dumplings recipe that’s not only delicious but also gluten-free! These dumplings are packed with flavor and have a satisfying crunch that will leave you craving more. Perfect for any occasion, they’re sure to impress your family and friends.
I first tried Crispy Rice Paper Dumplings at a local Asian fusion restaurant and was instantly hooked. The combination of the crispy exterior and the savory filling was a match made in heaven. I knew I had to recreate this dish at home, and after several attempts, I finally perfected the recipe. Now, I’m excited to share it with you!
Get ready to embark on a culinary adventure and create these amazing Crispy Rice Paper Dumplings in your own kitchen.
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Moderate
Before You Begin
Before you start cooking, make sure you have all the ingredients prepared and measured. This will make the cooking process smoother and more enjoyable. Also, ensure your workspace is clean and organized.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| oil | 1 tablespoon |
| garlic cloves, minced | 3 |
| grated ginger | 1 tablespoon |
| protein of choice (any ground meat, crumbled firm tofu, or pulsed cooked chickpeas) | ½ pound |
| low-sodium Gluten-Free Soy Sauce (use coconut aminos for soy-free) | 1 tablespoon |
| toasted sesame oil | 1 teaspoon |
| medium carrots, shredded | 2 |
| cabbage, thinly sliced (any color) | 2 cups |
| mushrooms, chopped | 8 ounces |
| sliced green onions (optional) plus more for garnish | ¼ cup |
| rice paper (about 8-inches in size) | 2 packages |
| oil for cooking dumplings | |
| Dipping Sauce | |
| tamari or coconut aminos | ¼ cup |
| hot sauce | 1-2 teaspoons |
| toasted sesame oil | 1 teaspoon |
| splash of water (omit if using coconut aminos) | |
| toasted sesame seeds (optional) |
Step-by-Step Guide
- Heat a large skillet over medium heat and add one tablespoon of oil along with the garlic and ginger. Cook for 30 seconds.
- Add your protein of choice to the skillet. After 1-2 minutes, add the tamari/soy sauce and toasted sesame oil.
- Once the protein is browned, add the shredded carrots, sliced cabbage, chopped mushrooms, and green onions. Cook for an additional 2 minutes.
- Use a slotted spoon to transfer the cooked protein and vegetables to a bowl and allow them to cool.
- While the filling cools, whisk together the tamari/soy sauce, toasted sesame oil, and hot sauce for your dipping sauce.
- Prepare your dumpling station. Fill a large shallow bowl with cool water and grab two large plates. Lightly oil one of them to place your wrapped dumplings on so they don’t stick, and use the non-oiled plate to wrap your dumplings on.
- Take a sheet of rice paper and dip it in the water for only a couple of seconds until all of the rice paper is covered, then transfer it to your plate. The rice paper will rehydrate and become softer as you’re working with it, so it’s important not to oversoak it.
- Add 1 heaping tablespoon of filling to the center of the rice paper. Then gently pull the bottom of the rice paper up over the filling, fold over the left side, and then the right. Finally, roll it forward to seal the dumpling.
- Repeat the process with a second rice paper to double-wrap the dumpling.
- Wipe out the excess moisture in the skillet and place it back over medium heat. Add a thin layer of oil to coat the bottom of the pan and place 3-4 dumplings in the skillet, leaving space in between them.
- Cook the dumplings on each side for 5-6 minutes or until crispy with some brown spots.
- Transfer the cooked dumplings to a wire rack and continue with the process until you’ve cooked all the dumplings.
Pointers for Perfection & How to Store
For the best results, make sure not to oversoak the rice paper. It should be just soft enough to fold without tearing. Also, ensure the skillet is hot enough before adding the dumplings to achieve that perfect crispiness.
Crispy Rice Paper Dumplings are best when eaten right after they come out of the pan. However, if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply re-crisp them in a skillet.
For more delicious recipes, check out Crispy Rice Paper Dumplings With Beef.
Print
Crispy Rice Paper Dumplings: Naturally Gluten-Free
- Total Time: 30
- Yield: 10 dumplings 1x
- Diet: Gluten Free
Description
These Crispy Rice Paper Dumplings are the ultimate gluten-free answer to potstickers. Featuring a savory filling of crumbled tofu, crisp vegetables, and aromatics wrapped in translucent rice paper, they are pan-fried until the skin bubbles up into a crispy, chewy, golden crust. Fun to make and incredibly addictive, they are perfect for dipping in spicy chili oil or Tamari.
Ingredients
— The Wrapper —
10–12 sheets round rice paper (22cm size works best)
Warm water (for dipping)
3 tablespoons neutral oil (for frying)
— The Filling —
1 block (14 oz) firm tofu, drained and crumbled (or ground chicken/pork)
1 cup shredded cabbage (or coleslaw mix)
1 medium carrot, grated
3 shiitake or button mushrooms, finely chopped
2 green onions, thinly sliced
1 clove garlic, minced
1 teaspoon fresh ginger, grated
— The Seasoning —
1 tablespoon gluten-free Tamari (or coconut aminos)
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon white pepper
Instructions
1. Prepare the Filling: Squeeze the crumbled tofu in a clean kitchen towel to remove excess moisture (this prevents soggy dumplings). In a large bowl, mix the tofu with the cabbage, carrot, mushrooms, green onions, garlic, and ginger.
2. Season: Add the Tamari, sesame oil, salt, and pepper to the filling mixture. Mix well to combine. *Option: You can quickly sauté this mixture for 3-5 minutes if you prefer the veggies softer, but raw adds nice crunch.*
3. Hydrate Rice Paper: Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for about 5–10 seconds. Don’t let it get too soft; it should still be slightly firm (it will soften as you wrap).
4. Wrap: Place the damp rice paper on a clean plate. Place about 2 tablespoons of filling in the center. Fold the bottom up over the filling, fold the sides in, and roll up tightly into a rectangular packet. Repeat with remaining ingredients.
5. Heat the Pan: Heat the oil in a non-stick skillet over medium heat. Wait until the oil is shimmering.
6. Pan-Fry: Place the dumplings in the pan, ensuring they do not touch each other (they are very sticky!). Cook for 3–4 minutes per side until the rice paper bubbles up and turns golden brown and crispy.
7. Serve: Remove from the pan and let cool for 2 minutes (the crust crisps up as it cools). Serve immediately with a dipping sauce of Tamari and chili oil.
Notes
Double Wrapping: If your rice paper tears easily, you can use two sheets per dumpling for a thicker, extra-crunchy crust.
Don’t Over-Soak: If the rice paper is too wet, it will be hard to handle and won’t crisp up as nicely. A quick dip is all you need.
Spacing: Rice paper is extremely sticky when wet. Keep dumplings separated on the plate before frying and in the pan.
Filling Variations: You can use cooked vermicelli noodles, shrimp, or ground pork in the filling. If using raw meat, ensure you cook the dumplings on lower heat for longer to cook the inside through.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 dumpling
- Calories: 85
- Sugar: 1
- Sodium: 150
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of protein?
- Yes, you can use any ground meat, crumbled firm tofu, or pulsed cooked chickpeas as your protein of choice.
- How do I make the dumplings soy-free?
- Simply use coconut aminos instead of tamari or soy sauce.
Can I prepare the dumplings ahead of time?
While it’s best to cook the dumplings just before serving, you can prepare the filling ahead of time and store it in the fridge until you’re ready to wrap and cook the dumplings.
Dig In & Enjoy!
Now that you have all the tips and tricks, it’s time to make your own Crispy Rice Paper Dumplings. Enjoy the process and the delicious results! For more delicious ideas, follow me on Pinterest.