Crispy Rice Paper Dumplings
Easiest and fastest way to enjoy some delicious crispy dumplings. Instead of using the typical dumpling dough, we're going to use rice papers! They get so crispy and you wouldn't believe how easy it is to make them. Try!
Servings: 10 dumplings
Ingredients
Filling
- 1 thumb-sized ginger , minced
- 4 garlic cloves , minced
- 1 cup hydrated chopped dried shiitake (100 g), or around 6 dried ones
- 1 medium-sized carrot (100 g), julienned
- 1 cup diced leftover cooked chicken (150 g)
- 1 cup chopped spring onion (50 g)
- 1 tablespoon less salt soy sauce
- ½ teaspoon sugar
- ½ tablespoon toasted sesame oil
Other
- 20 rice paper sheets of 9 inch (23 cm)
Instructions
Filling
- Heat some oil in a wok/pan and saute ginger and garlic until they become golden brown. Then add in shiitake, carrot and pinch of salt. Continue cooking for a few minutes until the carrot has softened.
- Now add in the rest of the ingredients. Mix well and just continue cooking briefly. Cool the filling completely before using.
Assemble
- Prepare 2 damp kitchen towels. Place one on a tray (where we'll keep our folded dumplings in) and the other one on a working surface. Have a big bowl filled with water. Don't use warm or hot water for the towels and to fill the bowl.
- Soak 1 rice paper in water for 5 seconds, and then place it on the damp kitchen towel on a working surface. Wait for a few seconds (or as needed) until the rice paper has softened and is very pliable.
- Place around 1 heap tablespoon of filling on the center. Fold the sides in, forming a parcel. Set aside.
- Take another rice paper, soak in water, place on damp kitchen towel, wait until it's pliable. Place the folded parcel, seam side down. Repeat the folding process. Place on damp kitchen towel, on a tray and cover it. Repeat until you finish the filling.
Cook
- Heat some oil in a cast iron pan (or non-stick pan). Place some dumplings inside and cook for a few minutes until the bottoms are crispy. Flip and continue cooking until you get the tops crispy also.
- Place on a rack while you continue cooking the rest. Serve immediately with some chili garlic oil. Enjoy!
Notes
- Use damp kitchen towel to assemble the dumplings on, this will prevent the rice papers from sticking to any working surface.
- Place and cover the folded dumplings with damp kitchen towel to prevent them from sticking.
- Double wrap the dumplings, else they'll break when you cook them.
- Re-heat in a pan or even better, use air-fryer, to bring back the crispy skins.
Nutrition
Calories: 159.8kcal | Carbohydrates: 26.3g | Protein: 8.2g | Fat: 2.3g | Saturated Fat: 0.5g | Cholesterol: 14.5mg | Sodium: 293.4mg | Potassium: 170.1mg | Fiber: 1.5g | Sugar: 0.8g | Calcium: 32.3mg | Iron: 1.7mg
