These crispy rice paper dumplings need to be your next delicious cooking experience! With a crispy rice paper base, and delectable pork mince filling, these are sure to impress.
These are a great variation of dumplings for those who are gluten free. Whilst yes, they cannot replace a classic dumpling, these rice paper dumplings are unique and amazing in their own way. They have a filling bursting with flavour from mushrooms, carrots, pork mince, and an umami sauce.
I originally saw these dumplings trending everywhere on TikTok, unfortunately I couldn’t pinpoint a specific video I first saw. The great thing about these is how customizable they are. I just took the idea of the rice paper wrapping, and made my own filling. And let me say, the rice paper wrapping is amazing!
What each ingredient contributes
- Mushroom: in this recipe I use button mushrooms, as this is what I prefer. I find shiitake mushrooms tend to be too overpowering sometimes. Mushrooms contribute a satisfying texture whilst also enhancing the umami goodness of the rice paper dumplings.
- Carrot: this is grated into the filling, they provide a slight crunch that contrasts beautifully with the tenderness of the mushrooms and pork mince. It not only adds a nice colourful touch to the dumplings, but the carrot also has a natural sweetness which balances the savoury elements.
- Pork mince: is the heart of the dumplings. Infused with the supporting flavours, the pork mince is tender and juicy. Pork mince tends to be on the fattier side making it the perfect succulent choice of meat for the dumpling filling. Plus, pork mince is also quite mild in flavour, it allows room for the other ingredients to shine.
- Rice paper: the star of the recipe. This plays a crucial role in achieving the crispy base and slightly chewy top. To achieve the wrapping, you lightly soak the rice paper in water and fold it around the filling. When fried in the pan, it turns into a delicious and light crunch. It lacks flavour, making it the perfect vessel for these rice paper dumplings.
- Sauce: the sweet and salty base for the rice paper dumpling fillings. The sauce is made up of soy sauce, sesame oil, and oyster sauce. The pork mince, mushroom, and carrot gets cooked and coated in this sauce embracing all its umami goodness.
How to make rice paper dumplings
Brown the pork mince.
Bring a pan to a medium heat with a light amount of oil. Add your pork mince to the pan and cook until it starts to brown. Use a spoon to get rid of any fat that may render out.
Prepare the vegetables.
Take the stalks out of the mushroom, and peel the outer layer on the tops. Slice the mushrooms then finely mince. For preparing the carrot, peel the outside, and grate so that it is a finer texture.
Add the vegetables to the pork mince.
To the pork mince, add the finely diced mushrooms and the grated carrot. Either add diced garlic, or crushed. Let these sweat down so the mushroom and carrots soften.
Make the filling sauce.
Pour in the sauces (soy, oyster, and sesame oil). Stir to combine, and make sure the pork mince mix is completely coated. Leave on a low heat for a couple minutes so that all the sauces become absorbed.
Form the rice paper dumplings.
Cut the rice paper in half, then soak in warm water until it has softened enough to fold. Add a tablespoon of the mince mix to the centre of the rice paper. Fold both sides of the rice paper over the mince, then roll upwards to form a dumping parcel.
Fry the dumplings.
On high heat, lightly fry the dumplings in some shallow oil. Be careful not to let them burn, as they can turn fast. Set the rice paper dumplings aside on a paper towel – or a wire rack. Leave them to sit briefly and to allow the oil to drain.
Why you should make these rice paper dumplings
- Texture: these dumplings are all about the feel of each bite. The contrast between the crispy bottom, and the juicy filling leaves you wanting more.
- Healthy Indulgence: the rice paper dumplings offer a healthier alternative to traditional dumplings. They are lightly fried, and the rice paper is a healthier option to the traditional dough wrappers. As well as the filling including some veggie with the mushroom and carrots.
- Fun: these are a bit ‘out-there’ when it comes to typical cooking. These rice paper dumplings are not only delicious, but it’s a fun food to make as well. It’s a great opportunity to get friends or family involved, learning to fold the dumplings.
More Asian fusion recipes:
Whether you’re serving these rice paper dumplings as an appetiser, snack, side-dish, or on their own, these are sure to impress! With their balance of flavours and textures, you will be creating a satisfying dish that is both visually appealing and delicious.
Alrighty, let’s get to making these mouthwatering, juicy, crispy rice paper dumplings!
Crispy Rice Paper Dumplings
Ingredients
- 200 g button mushrooms
- 1 large carrot
- 400 g pork mince
- 20 sheets rice paper
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp sesame oil
Instructions
- In a medium heat pan, add your pork mince and start to brown.
- Peel and finely mince mushrooms, also peel and grate the carrot.
- Now add the mushrooms, garlic, and carrot to the mince. Let them sweat down slightly.
- Pour and mix in the sauces (soy, oyster, and sesame oil).
- Cut the rice paper in half, then soak in warm water until it has softened enough to fold.
- Add a tablespoon of the mince mix to the centre of the rice paper.
- Fold both sides of the rice paper over the mince, then roll upwards to form a dumping parcel.
- On high heat, lightly fry the dumplings in some oil. Be careful not to let them burn, they can turn fast.
- Set aside on a paper towel briefly to allow the oil to drain before serving.
