Crispy Rice Paper Dumplings

Have you ever tried making authentic dumplings at home? It’s such a rewarding experience, but crimping dumpling wrappers takes practice if you want them to be picture-perfect. Turns out there’s an easier way to assemble homemade dumplings without the finicky crimping process: Use rice paper instead of dumpling wrappers! These crispy rice paper dumplings start with soaked rice paper that easily wraps around the dumpling filling—just as it does with spring rolls.

Once the dumplings are assembled, they’re quickly pan-fried in a skillet until the filling is cooked through and the outside is nice and crispy. All that’s left to do is to dunk the dumplings in the spicy-umami dipping sauce and enjoy.

Ingredients for Crispy Rice Paper Dumplings

• Ground chicken: Ground chicken is our base protein in these dumplings. Regular ground chicken is perfect, but if your grocery store offers a blend that’s catered to Asian recipes, feel free to use it for a little more flavor.
• Green onions: Thinly slice the green onions. It’s one of the aromatics in the dumpling filling, so don’t skimp. You can use the green and white parts of the green onions for this recipe.
• Soy sauce: If you can, splurge on the best soy sauce at the store. Just like with chocolate chips and vanilla extract, I always notice a huge flavor difference when I spring for quality.
• Gingerroot: The best way to peel gingerroot is with a spoon. No, really! Scrape away the skin using the edge of the spoon. If you have any leftover, store the ginger in a sealed bag in the fridge, pressing out as much air as possible.
• Chili crisp sauce: If you don’t have a go-to brand, try one of our Test Kitchen’s favorite chili crisp brands, or try your hand at homemade chili crisp so you can control the heat.
• Rice paper: Rice paper is a super-thin wrapper made from rice flour, water and salt. It’s very delicate and breakable, but when soaked in water, it softens and becomes translucent and pliable. You can usually find rice paper in the international aisle.

Directions

Step 1: Make the filling

In a large bowl, stir together the ground chicken, minced green onions, soy sauce, minced gingerroot, chili crisp and sesame oil, mixing lightly but thoroughly.

Step 2: Soak the rice paper

Fill a shallow bowl with lukewarm water. Soak one rice paper in the water just until it’s pliable, 30 to 45 seconds (depending on the thickness of your rice paper). Remove it, allowing any excess water to drip off. Place the rice paper on a flat surface and cut it in half.

Step 3: Assemble the dumplings

Place 1 level tablespoon of the filling in the center of each half wrapper. Fold the top and bottom of the rice paper down over the fillings, then fold in the sides to form a square. Repeat the process with the remaining wrappers and filling.

Step 4: Saute the dumplings

In a large skillet, heat the canola oil over medium heat. Add the dumplings, and cook them until they’re golden brown on both sides, three to four minutes.

Editor’s Tip: Check that the internal temperature reads at least 165°F before removing the dumpling from the skillet.

Step 5: Make the dipping sauce

Meanwhile, in a small bowl, stir together the soy sauce, chili crisp and rice vinegar. Serve the hot dumplings with the dipping sauce and, if desired, with sesame seeds and green onions.

Recipe Variations

• Add more veggies: Want to bulk up the veg? Add shredded carrots, shredded and cooked cabbage, or finely chopped mushrooms. You can make completely plant-based dumplings by swapping the chicken for shredded tofu.
• Try another meat: Instead of ground chicken, feel free to use ground pork or beef instead. You can use ground turkey, but it’s very lean and won’t be as rich and juicy as the others.
• Use your favorite dumpling filling: You can use the filling from pretty much any dumpling recipe, so long as it’s not a super wet filling; otherwise, the rice paper won’t crisp up.

How to Store Crispy Rice Paper Dumplings

Crispy rice paper dumplings are best served as soon as they’re made, while they’re still nice and crunchy. However, you can save leftovers; just let the dumplings cool to room temperature first, then transfer them to an airtight container. They can be kept in the fridge for up to four days, although they’ll lose their crispy texture.

How do you reheat crispy rice paper dumplings?

Reheat crispy rice paper dumplings in a 375º air fryer until they’re heated through and crispy on the outside again, about three to five minutes. You can also pan-fry them for a few minutes on each side until they’re heated through. You can reheat them in the microwave, but they won’t get crispy.

Crispy Rice Paper Dumplings Tips

Can you make crispy rice paper dumplings gluten-free?

Yes, you can make gluten-free crispy rice paper dumplings. Swap tamari for the soy sauce, and make sure all of the other packaged goods are gluten-free. Rice paper recipes are great for gluten-free cooking because the sheets themselves usually don’t contain gluten, but double-check the packaging of those, too.

What other dipping sauces can you serve with crispy rice paper dumplings?

Serve crispy rice paper dumplings with a sweet-and-sour egg roll dipping sauce, a peanut-y satay sauce, a toasty sesame dressing or a zippy ginger dressing. Regular soy sauce or tamari would work beautifully, too.

How do you serve crispy rice paper dumplings?

Once you’re ready to serve the dumplings, let them cool for a few minutes, then serve them warm and crispy with the dipping sauce. A few make a great snack, but you can make it a meal by adding a side of egg drop soup, almond-vegetable stir-fry, garlicky green beans or scallion pancakes.