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