Rice paper chive dumplings recipe

Recipe image for rice paper chive dumplings with crispy texture and served on a white plate with dumpling sauce.

5 from 1 vote

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!

Prep Time45

Cook Time15

Total Time1

Course: Appetizer

Cuisine: American Chinese

Keyword: Rice paper chive dumplings, Rice paper chive egg dumplings

Servings: dumplings

Author: ChihYu Smith

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

US - Metric

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!

Video

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.

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