Rice Paper Dumplings Recipe
These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free , and super yummy! They make a great finger food, side dish, or party appetizer!
Servings: 10 dumplings
Equipment
- 1 Rice paper tray optional
Ingredients
- 8 oz. coleslaw mix finely shredded cabbage and carrots
- 3.5 oz fresh shiitake dice to small bits
- 0.3 oz ginger grated
- 0.3 oz garlic grated, about 2 medium cloves
- 3 bulb scallions diced
- 4 tbsp avocado oil divided
- ¼ tsp coarse sea salt plus a small pinch, or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper Round 22cm (8.67 inch) per sheet, see notes
For the dumpling dipping sauce:
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp toasted sesame oil
- ⅛-¼ tsp sriracha sauce optional
- Sprinkle toasted sesame seeds optional
Instructions
Prepare the vegetables and shiitake:
- If your coleslaw mix isn’t finely shredded, slice it into long, thin strips. Add it to a bowl with the diced shiitake. In a separate bowl, prepare the ginger, garlic, and scallions.
Cook the fillings:
- Preheat a large sauté pan over medium heat until it feels warm. Add 1.5 tablespoons of oil, then sauté the garlic, ginger, and scallions with a pinch of salt until fragrant, about 10 seconds.
- Add the coleslaw and shiitake to the pan. Season with ¼ teaspoon salt, coconut aminos, and sesame oil. Sauté for about 3 minutes—just until the vegetables release some moisture but stay crisp. Avoid overcooking. The filling should be softened but dry, not watery. Set aside to cool to room temperature before wrapping.
Prepare the rice paper:
- Dip each rice paper sheet in room temperature water for 5 to 10 seconds, turning until the sheet becomes pliable but not too soft. The paper will continue to soften after soaking
- Work on a lightly moistened surface (like a cutting board) or use a rice paper tray to prevent sticking.
Fold the dumplings:
- Place a little more than 1 tablespoon of the filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape. I use one rice paper sheet per dumpling, but you can use two for extra support. (See notes below.)
- As you work, place wrapped dumplings on a lightly oiled tray or plate. Cover with a damp paper towel to prevent them from drying out.
Pan-fry the dumplings:
- Preheat a ceramic or nonstick skillet over medium heat until warm. Add 1.5 tablespoons of oil. Pan-fry the dumplings in two separate batches, 3 minutes per side, until golden brown and crispy. Leave space between dumplings so they don't stick. Repeat with the second batch, adding more oil if needed.
Air-fry the dumplings:
- Grease the basket well with avocado oil. Leave space between dumplings, and spray the tops with more oil. Air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through to crisp both sides evenly.
Serving and sauce:
- Serve immediately with dumpling dipping sauce on the side. These are best hot and crispy right out of the pan or air fryer.
Video
Notes
- One or two wrappers? Use one rice paper sheet for a crispier texture. Use two if you're new to wrapping or using larger fillings. When double-wrapping, place the first wrapped dumpling seam side down on the second sheet to seal evenly.
- Make-ahead: You can prep the filling 2–3 days in advance. Wrap and cook the dumplings just before serving for the best texture.
- Storage: Store cooked dumplings in the fridge for up to 2 days.
- Reheat: Reheat in a nonstick skillet or air fryer at 380°F (193°C) for 2–3 minutes per side.
- Freezing is not recommended—rice paper becomes brittle after thawing.
Nutrition
Serving: 1dumpling | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg