Easy Crispy Rice Paper Dumplings {30 Minute}
Love homemade dumplings but short on time? These crispy rice paper dumplings have juicy pork filling, crunchy edges, and are ready in just 30 minutes.
Servings: 12 dumplings
Equipment
Ingredients
Dumpling Filling (More tips linked)
- 1 pound ground pork preferably 80/20
- 2 tbsp Shaoxing wine
- 1 inch fresh ginger finely minced
- 2 stalks green onions chopped
- 2-3 tablespoons coconut aminos* or soy sauce
- ½ tablespoon sesame oil optional
- ½ tsp salt or to taste
For the Dumpling
Instructions
Make the dumpling filling:
- *In a bowl, combine ground pork, Shaoxing wine, ginger, green onion, salt, soy sauce (or coconut aminos), and sesame oil. Mix until well combined. For the best flavor, let the filling marinate in the refrigerator for at least 30 minutes.
Assemble the rice paper dumplings
- Lightly wet one piece of rice paper with water until it just begins to soften.
- If using 22 cm (8.5-inch) rice paper wrappers, cut each wrapper in half. (If using the smaller 16 cm wrappers, leave them whole.)
- Place 1–2 tablespoons of dumpling filling in the center. Gently press and spread the filling into an even layer, leaving space around the edges.
- Dab a little more water around the edges, then fold the rice paper in half to seal, creating a half-moon shape.
- Heat a thin layer of oil in a large nonstick skillet over medium heat.
- **Carefully place the assembled dumplings into the skillet, leaving space between each one. A 12-inch skillet comfortably fits about 4 dumplings.
- Cook for 3–4 minutes per side, or until the rice paper is golden brown and crispy and the pork is cooked through (160°F).
- Serve immediately with your favorite dipping sauce.
Notes
*I recommend tasting the fillings by cooking a tablespoon of it first. Adjust the flavor if needed.
**After adding the dumplings, gently swirl the skillet so the oil coats the bottoms evenly. This simple trick greatly reduces sticking.