This post may contain affiliate links. Please read our disclosure policy.
Rice paper chive dumplings are a delightful twist on traditional dumplings, offering a gluten-free, crispy, and flavorful option. These dumplings combine garlic chives, shiitake mushrooms, and scrambled eggs, wrapped in delicate rice paper. Perfect for any occasion, they will impress your family and friends.
In this post, I’ll guide you step-by-step through making these delicious dumplings. You’ll learn tips and tricks to master rice paper wrappers and ensure perfect dumplings every time.
Table of Contents
Quick overview
What are Chinese garlic chives
Garlic chives are a key ingredient in Chinese dumplings (jiu cai jiao) and Chive Pockets (韭菜盒子). In Korean cuisine, they are also used in kimchi, like my Cucumber Kimchi.
Unlike regular chives, Chinese garlic chives have flat leaves, a solid texture, and a strong garlic flavor that mellows out when cooked. They add a fresh, garlicky taste to many Chinese dishes. You can find them in Chinese, Japanese, and Korean grocery stores.
Recipe inspiration
I love that these dumplings are gluten-free and easy to make with rice papers. They turn out crispy and delicious every time.
The trickiest part is working with the rice paper wrappers—they’re delicate and can tear easily once they soften in water. But don’t worry! With a few tips and tricks, you’ll be a rice paper pro in no time.
Ingredients
Here’s everything you’ll need to make these tasty dumplings. Each ingredient adds something special to the dish, making it flavorful and delicious.
Save This Recipe
Chive egg filling:
- Fresh shiitake mushroom caps: Adds a rich, umami flavor and meaty texture. Can also use rehydrated dried shiitake.
- Garlic chives: Chinese chives provides a strong, garlicky flavor that mellows when cooked.
- Eggs: Bind the filling together and add a fluffy texture.
- Coarse sea salt
- Avocado oil: Used for sautéing, adding a subtle, neutral oil flavor.
- Soy sauce or coconut aminos: Adds a savory, umami depth to the filling.
- Sugar (omit if using coconut aminos): Balances the savory flavors with a touch of sweetness.
- White pepper: Adds a mild, earthy heat.
- Shiitake mushroom powder or chicken bouillon powder: Intensifies the umami flavor.
- Toasted sesame oil: Adds a rich, nutty aroma and flavor to the filling.
Rice paper sheets and dumpling sauce:
- Rice paper wrappers: Provides a delicate, crispy outer layer for the dumplings. (8.5 inch | 22 cm diameter).
- Wonton sauce or soy sauce: Adds a savory dip for the dumplings.
- Garlic chili sauce (optional): Adds a spicy kick to the dipping sauce.
- Green onions: Adds a fresh, slightly sharp garnish.
Optional tools
- Medium bowl (for dipping): Essential for softening the rice paper wrappers.
- Silicon non-stick cookie sheet: Prevents the dumplings from sticking while preparing and cooking.
- Dumpling maker mold (optional): Helps in shaping the dumplings evenly. I use a 3-inch mold.
TIP: If you can’t find garlic chives, use spring onions or ramps. The flavor will be milder but still delicious.
How to work with rice paper
There are two ways to fold a rice dumpling, using rice paper: using a dumpling maker mold or folding them into a square.
Dip the Rice Paper:
- Rice paper softens quickly when in contact with water. Dip them in room temperature water for just 5 seconds. They should still feel firm after dipping, as they will continue to soften while you wrap.
Shape 1: Using a Dumpling Maker Mold:
- Trim the rice paper into 4 equal-sized quarters. Dip 2 quartered sheets into the water for 5 seconds.
- With the rough side facing up, overlap the two curved sides to make a square-shaped wrapper.
- Place the wrapper onto the dumpling maker mold, add 1 tablespoon of filling, and close the mold slowly and carefully. Press gently to seal.
- Place the dumplings on a silicone mat with space between them. Repeat until all dumplings are wrapped.
Shape 2: Folding into a Square (Without Mold):
- Use a whole sheet of rice paper and dip it in water for 5 seconds on all sides.
- Place it rough side up on a silicone non-stick cookie sheet. Add no more than 2 tablespoons of filling to the center.
- Fold the bottom half up to cover the filling, then fold the left and right sides to the center, forming an envelope shape. Roll from the bottom up.
- If the wrapper tears, use a second sheet, placing the folded dumpling seam-side down to ensure even thickness.
TIP: Rice paper is very versatile but it can take a bit of practice to get it right. If you are new, take a look at our “How to Use Rice Paper Wrappers” with many helpful tips and tricks!
Chive, egg, and shiitake dumpling fillings
- Trim, rinse, and dice the chives into 1-inch sections. Dice the shiitake and season the whisked egg.
- Preheat a large non-stick pan over medium heat, add oil, and sauté the shiitake for 2 minutes. Add the chives and seasonings, sauté for 1 minute. Pour in the eggs and scramble until cooked, about 2 minutes.
- Transfer the filling to a large bowl and let it cool to room temperature before wrapping.
POINT: It’s important to let the filling cool down before wrapping.
3 cooking methods
- Pan fry: Preheat a large non-stick pan over medium heat. Add 1 tablespoon of oil and place the dumplings in the pan with space between them. Pan fry for about 2 minutes per side until they are crisp and golden brown. Repeat until all dumplings are cooked.
- Air fry: Grease the air fryer basket with avocado oil. Place the dumplings in the basket, leaving space between each one. Spray more oil on top and air fry at 380°F (193°C) for about 8 minutes or until crispy.
- No cook: You don’t need to cook the rice paper to enjoy it. After wrapping, you can enjoy the dumplings right away without frying.
Dipping sauce ideas
- Savory and Little Spicy: Wonton sauce with Chili garlic sauce adds a perfect kick to the dumplings.
- Sweet and Nutty: Vietnamese peanut sauce, egg roll sauce, and Thai peanut sauce offer a delightful, creamy contrast.
Side dish pairings
- Serve your Rice Paper Garlic Chive Dumplings with Taiwanese cold sesame noodles for a refreshing and flavorful combination.
- Add some heartiness with Panda Express fried rice for a complete meal.
- Pair with Asian chicken lettuce wraps for a fresh and protein-packed side.
- Pair the dumplings with Sauteed Napa cabbage with shiitake for a healthy and savory complement.
Can you freeze rice paper dumplings?
- Make-Ahead and Freeze: Yes, you can freeze rice paper chive egg dumplings! Cook the filling, wrap the dumplings, and flash freeze them on a large sheet pan with space between each. They store well for up to 1 month in the freezer.
- To Cook from Frozen: Do not defrost the dumplings. Preheat your cookware before taking the dumplings out of the freezer, as the rice paper softens quickly.
- Time and Temperature (from frozen): Lightly spray the dumplings with oil.
- Air fry at 380°F (193°C) for 8-10 minutes or until crispy.
- Alternatively, pan fry over medium to medium-high heat with a small amount of oil in a non-stick pan for a few minutes per side until crispy.
- Leftover cooked dumplings: It’s best to finish the dumplings right away. For leftovers, line a container with parchment paper, place dumplings with space between them, and refrigerate. Use within a day. Reheat in an air fryer or pan fry for crispiness.
Tips and summaries
- Dip Briefly: Only dip the rice paper in water for 5 seconds. It should still feel firm as it will continue to soften while you wrap.
- Cool the Filling: Make sure the filling is at room temperature before wrapping to prevent tearing the rice paper.
- Substitute Ingredients Wisely: If garlic chives are unavailable, use spring onions or ramps, adjusting the cooking time and adding garlic powder to boost the flavor.
- Wrap Carefully: If using a dumpling maker mold, trim the rice paper into quarters. If not, fold the whole sheet into square parcels.
- Space the Dumplings: Pan fry or air fry dumplings with enough space between them to avoid sticking.
- Use a Large Non-Stick Pan: When pan frying, use a large non-stick pan and cook the dumplings in batches to ensure they don’t stick together and cook evenly.
- Freeze Properly: To freeze, place dumplings on a sheet pan with space between each and store for up to 1 month. Cook directly from frozen without defrosting for the best texture.
- Preheat Cookware: Always preheat your pan or air fryer before cooking the dumplings to ensure even crispiness.
- Handle Rice Paper Gently: Rice paper is delicate and can tear easily. If it breaks, let it rest for a few minutes and pinch the edges to seal.
FAQs
What can I do if my dumplings stick to the pan?
Ensure you use a non-stick pan and enough oil. Fry the dumplings in batches with space between them to prevent sticking.
How do I prevent the rice paper from tearing?
Dip the rice paper briefly in water, handle gently, and ensure the filling is cool. If it tears, use a second sheet to wrap.
Can I bake these dumplings instead of frying?
Yes, you can bake them, but they won’t be as crisp. You’ll need a very hot oven and a short and high heat. Air frying or pan frying is better for achieving a crispy texture because rice wrappers are lean and lack fat.
More rice paper recipes you might like
If you loved these rice paper chive dumplings, here are some other delicious dishes to try. These recipes showcase different ways of using rice papers. They are all beloved by our readers!
- Rice Paper Dumplings: A sister vegan dish with finely shredded cabbage and shiitake mushrooms for a savory bite.
- Rice Paper Noodles: A TikTok hack, these wide and gluten-free noodles are chewy and delicious.
- Rice Paper Egg Rolls: Crispy jumbo rolls with a vegetarian veggie filling, perfect for any meal.
- Shrimp Summer Rolls: A Vietnamese favorite with soft spring roll wrappers and vegetables, perfect for hot summer days.
Recipe Card
Rice paper chive dumplings recipe
Learn how to make gluten-free and crispy rice paper chive dumplings with garlic chives, eggs, and shiitake. Stovetop or air fryer friendly!
Video
Ingredients
Chive egg filling:
- 4 oz fresh shiitake mushroom caps 4 large caps
- 3 oz garlic chives
- 4 large eggs
- ¼ tsp coarse sea salt
- 2.5 tbsp avocado oil divided
- 2 tsp soy sauce or coconut aminos
- ½ tsp sugar omit if using coconut aminos
- ⅛ tsp white pepper
- ½ tsp shiitake mushroom powder or chicken bouillon powder
- Drizzle toasted sesame oil toasted sesame oil
Rice paper sheets and dumpling sauce:
- 14 sheets rice paper wrappers 8.5 inch | 22 cm diameter
- Drizzle wonton sauce or soy sauce
- Drizzle garlic chili sauce optional
- 1-2 bulb spring onions diced for garnish
Helpful tools:
- A medium bowl for dipping
- A silicon non-stick cookie sheet to hold the dumplings
- A 3-inch diameter Dumpling maker mold optional
Instructions
Chive, egg, and shiitake fillings:
- For shiitake, trim away mushroom stems and dice the caps to small cubes.
- For chives, make a small cut to trim away the bottom dry end. Rinse, pat dry, and dice to 1-inch (2.5 cm) sections
- Eggs: Season the eggs with ¼ tsp salt and whisk well. Set aside in a small bowl.
- Saute: Preheat a large non-stick pan over medium heat until it feels warm. Add 1.5 tbsp oil and shiitake. Saute over medium heat for 2 minutes until the mushroom starts sweating.
- Add the chive, saute for 1 minute then season with soy sauce, sugar, pepper, and mushroom bouillon.
- Pour in the eggs and make scramble until the eggs are cooked through, about 2 minutes. Turn off the heat, drizzle with toasted sesame oil, and transfer them out to a large bowl to set aside to cool to room temperature before wrapping.
Rice paper:
- If you are using the dumpling maker mold like me, trim the rice paper. If you are not using the mold, leave the wrapper as a whole. You don’t need to trim it.
- To trim, use a pair of kitchen shears to cut the rice wrapper into 4 equal-sized quarters. Do it slowly and be gentle. A slight tear is totally okay.
- Set aside a bowl of room temperature water (for dipping) and lay out a non-stick large cookie sheet.
Wrapping the dumplings:
- If using the dumpling mold like me: Take 2 quartered-sheets of rice wrappers and dip them into the water for 5 seconds. They should still be quite firm immediately after dipping.
- With the rough side up (facing you), overlap the two curved sides to make a square-shaped wrapper. Place them directly onto the dumpling maker mold. Add 1 tablespoon of the filling and carefully and slowly close the mold. Gentle press it to help both sides adhere. Place the dumplings on the silicone mat with space between them. Repeat the process to finish the batch.
- If folding into a square (without the mold): Take a whole sheet of rice wrapper and dip it into a large bowl of water for 5 seconds only on all sides.
- Place it rough side up (facing you) on a silicon non-stick cookie sheet. Add no more than 2 tablespoons of filling to the center. Fold the dumpling by bringing the bottom-half up to cover the filling, bring the left-side up and over to the center, and right-side up and over to the center. Roll the dumpling from bottom-up (away from you) to make an envelope-shape.
- If you worry the wrappers might tear, wrap with a second sheet by placing the folded dumplings seam-side down so they will be at even thickness on all sides.
Cook the dumplings:
- Pan fry: Preheat a large non-stick pan over medium heat until it feels quite warm. Add 1 tbsp oil and place the dumplings in one-by-one with some space between them. Pan fry over medium heat about 2 minutes per side until they are crisp and in light golden brown color. Repeat the process until you finish all the dumplings.
- Air fry: Grease the basket well with avocado oil. Leave some space between each dumpling. Spray more oil on top of each dumpling. Air fry at 380F (193C) for about 8 minutes total or until crispy.
- To serve: Transfer them to a large serving plate. Drizzle with wonton sauce and garlic chili sauce, if using. Garnish with scallions. Serve immediately at room temperature and enjoy the crisp!
Notes
- I highly recommend using mushroom powder to make the flavor really pop. It’ll also taste more authentic. If you don’t have it, add a small dash of oyster sauce to the stir fry. Don’t add too much. Keep the chive egg filling not too wet, so it’s easier to wrap.
- If you can’t find garlic chives, use spring onions or ramps. The flavor will be milder but still delicious. When stir-frying, because spring onions are more delicate than garlic chives, reduce the stir-frying time and sprinkle with garlic powder to boost the flavor.
- The dumpling maker mold is fun and makes wrapping easier. If you don’t have one, fold the rice paper into square-shaped parcels like in this recipe – Rice Paper Dumplings. You don’t need to cut the rice paper into quarters if folding it into a square parcel.
- If using smaller-sized rice wrappers (6.26 inches | 16 cm diameter), you don’t need to cut them. You can use them whole.
- Use a large non-stick pan and pan fry the dumplings in batches with plenty of space between each piece because rice wrappers stick to each other quickly.
- Troubleshoot: If your rice paper breaks a bit after wrapping the dumplings, don’t worry. Give it a few minutes, pinch it together, and it will stick again.
- No cook: You don’t need to cook the rice paper to enjoy it. After wrapping, if you prefer, you can enjoy the dumplings right away without frying.
- Leftover cooked dumplings: It’s best to finish the dumplings right away. For leftovers, line a container with parchment paper, place dumplings with space between them, and refrigerate. Use within a day. Reheat in an air fryer or pan fry for crispiness.
- Make-ahead and Freeze:
- How to freeze: These rice paper chive egg dumplings store well in the freezer! Cook the dumpling filling, wrap them into dumplings, and flash freeze them on a large sheet pan with space between each. They store well for up to 1 month in the freezer. They might last longer, but I haven’t tested them beyond 1 month.
- To cook the dumplings from frozen: Do not defrost them. Preheat your cookware before taking the dumplings out of the freezer. The rice paper softens fast as soon as it’s out of the freezer, so wait until your cookware is hot.
- Time and temperature from frozen: Lightly spray the dumplings with oil and air fry at 380°F (193°C) for 8-10 minutes or until crispy. Pan fry over medium to medium-high heat with a small amount of oil in a non-stick pan for a few minutes per side or until crispy.
Nutrition
Serving: 1dumpling, Calories: 43kcal, Carbohydrates: 4g, Protein: 2g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 92mg, Potassium: 38mg, Fiber: 0.3g, Sugar: 0.3g, Vitamin A: 172IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
These are delicious! I made them for my kids, that hate egg, and they loved them anyway. Another winner! Thank you for sharing these!
Wow. That’s a big compliment from the kids! Thanks so much for making them!