RICE PAPER DUMPLINGS RECIPE

These dumplings created with rice paper wrappers have a somewhat chewy middle and a crispy outer. They’re gluten-free, bursting with veggies, and incredibly delicious! These are excellent as party appetisers, side dishes, or finger foods!

These rice paper dumplings, inspired by TikTok, have a crunchy outside and a somewhat chewy interior. To create these incredibly tasty rice wrapper dumplings, all you need is rice paper wraps, shredded vegetables, garlic, and ginger. With just 3 net carbohydrates per dumpling, along with my easy tips and illustrated instructions, you’ll be enjoying these delectable morsels in no time!

I’ll show you how to get these rice paper-wrapped dumplings crispy every single time, whether you choose to pan fry or air fry!

Recipe By: CHIHYU

Ingredients:

1. 8 ounces of coleslaw mix, finely shredded carrots and cabbage
2. 3.5 ounces of fresh shiitake, chopped into small pieces
3. 0.3 ounces of grated ginger
4. 0.3 ounce grated garlic, roughly two medium cloves
5. 3 diced bulb scallions
6. 4 tbsp split avocado oil
7. ¼ tsp coarse sea salt, plus a tiny touch, or to taste
8. 10 pieces of rice paper, each measuring 22 cm (8.67 inches) in round
9. 1 tablespoon coconut aminos
10. 2 teaspoons toasted sesame oil.

The ingredients for the dipping sauce for dumplings are as follows:

1. 1.5 tbsp coconut aminos
2. 1 tbsp rice vinegar
3. 1-2 tsp toasted sesame oil
4. Ⅻ-¼ tsp sriracha sauce,
5. optional, and sprinkled toasted sesame seeds.

 

Directions:

1. In one bowl, prepare the shiitake and coleslaw; in another, prepare the ginger, garlic, and scallions.
2. Cook the fillings: Add 1.5 tablespoons of oil to a large sauté pan and heat it over medium heat. Add a pinch of salt and sauté the garlic, ginger, and scallions until fragrant, about 10 seconds.
3. Add the shiitake-coleslaw mixture. Add sesame oil, coconut aminos, and ¼ teaspoon salt for seasoning. Saute for about 3 minutes, or until the vegetables sweat slightly but are still crisp. Make sure the veggies are crisp rather than mushy. Before wrapping, let them cool to room temperature.

Get the rice paper ready:

1. For a brief moment, submerge the rice paper in a sizable bowl of cold water. Avoid soaking the rice sheet too much. As the rice paper continues to soften after being removed from the water, it should still be quite stiff. To ensure that the rice paper sheets do not stick to your work surface—such as a large cutting board—lightly wet the surface.
2. Place slightly more than one spoonful of the filling in the centre of the rice paper sheet to fold the dumplings. The dumpling can be folded by bringing the bottom half up to cover the filling, then folding the left and right sides up to the centre. Form the dumpling into an envelope form by rolling it from the bottom up, or away from you. I use one sheet of rice paper as a guide. To stop the dumplings from crumbling, use two sheets. Refer to the notes.
3. To prevent the dumplings from sticking to the bottom of a tray or large dish, lightly coat the platter with oil. And when you finish the batch, gently cover the dumplings with a damp paper towel.

To pan-fry the dumplings,

heat a big, ceramic or nonstick skillet over medium heat until it is comfortable to touch. Pour in 1.5 tablespoons of oil. For easier flipping, pan-fry the dumplings in two batches so they don’t stick together. Fry for 3 minutes on the first side and 3 minutes on the second side, or until crispy and golden brown. Repeat the process for the second batch, add more oil, if needed.

Air Fryer The dumplings:

Grease the basket well with avocado oil. Leave some space between each dumpling. Spray more oil on top of each dumpling. 380F (193C) for 12-15 minutes. Flip after 6 minutes.

Serving and sauce:

Present them immediately with a side serving of dumpling dipping sauce. For the crispy dumplings, eat them hot and fresh!a

 

Notes:

• Each dumpling has one to two pieces of rice paper.
  It will be simpler to roll two sheets if you are new to using rice paper. Additionally, use two sheets per dumpling for larger dumplings that can accommodate more contents.
• To ensure a more uniform thickness of the dumpling, if you are using two sheets per dumpling, place the seam side down on the second sheet.
• The drawback of having triple or quadruple layers is that they make the ends somewhat chewy. For reference, I use one sheet for a little over 1 tablespoon of filling per dumpling
• Avoid soaking the rice paper wrapper too much. Don’t submerge it for more than a few seconds. As you wrap the dumpllings, the rice wrapper should continue to soften and feel quite solid.
• AIR FRYING: To ensure the dumplings don’t break apart and adhere to the fryer basket, I suggest air-frying them between two sheets and generously coating them with oil.
• Is it possible for you to arrive early?
  You can make the fillings ahead of time. Without the meat, they resemble my keto egg roll fillings. The rice paper sheets must be prepared right before you eat.
• Do dumplings wrapped in rice paper freeze well?
  I advise against it. The texture of the dumplings will change when the rice paper becomes brittle, dry, and hard.
• Consume immediately! Enjoy these dumplings as soon as possible to avoid them becoming soft. They taste best straight out of the skillet, crispy and delicious.
• Regarding the carb count, a few of you have inquiries. The components and page sizes influence variations in this. For instance, the Blue Dragon brand has two 8.5-inch-diameter wrappers with 14 grammes of carbohydrates that are produced with rice flour and tapioca starch. The StarAniseFoods brand is made with rice and cassava flour, 3 wrappers in 6” diameter have 11 grams of carb.
• One 8.5-inch-diameter sheet of rice paper is used for each dumpling in a serving of this recipe.

Full Recipe:
Ingredients:

1 onion, finely chopped: The onion serves as the foundation of flavor in this casserole. When sautéed, it becomes sweet and tender, infusing the dish with a rich, savory taste that complements the meat perfectly.
2 cloves of garlic, grated: Garlic adds a layer of aromatic depth to the casserole. Grating the garlic allows it to disperse evenly throughout the dish, ensuring that every bite is filled with its delightful flavor.
18 ounces (500 grams) ground pork and beef mixture: The combination of pork and beef creates a juicy, flavorful filling that is both hearty and satisfying. The pork adds richness, while the beef brings a robust flavor that anchors the dish.
Salt to taste: Salt is essential in bringing out the natural flavors of the ingredients. It enhances the taste of the meat and balances the overall seasoning of the casserole.
Black pepper to taste: Black pepper adds a subtle heat and complexity to the dish. It pairs well with the savory flavors of the meat and onions, giving the casserole a bit of a kick.
Oregano to taste: Oregano is a classic herb in many comfort foods. Its slightly bitter, earthy flavor complements the meat and adds a fragrant touch that elevates the dish.

Instructions:

Prepare the Ingredients:
Begin by finely chopping the onion and grating the garlic cloves. Set these aside as you prepare to cook the meat mixture.

Cook the Meat:
Heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion and cook it until it turns soft and translucent, about 5-7 minutes. The onion should start to caramelize slightly, which will add a natural sweetness to the casserole. Next, stir in the grated garlic and cook for another minute until it becomes fragrant.

Add the Meat:
Add the ground pork and beef mixture to the skillet. Use a wooden spoon to break up the meat as it cooks, ensuring that it browns evenly. Season the meat with salt, black pepper, and oregano. Continue cooking until the meat is fully browned and any excess fat has rendered out, about 10-12 minutes. The mixture should be savory and well-seasoned, with the flavors of the onion and garlic infused into the meat.

Simmer and Blend the Flavors:
Once the meat is cooked, reduce the heat to low and let it simmer for an additional 5 minutes. This allows the flavors to meld together, creating a rich and savory base for your casserole.

Prepare the Casserole Dish:
Preheat your oven to 350°F (175°C). If you want to add extra ingredients such as vegetables, beans, or cheese, now is the time to mix them into the meat mixture. Consider adding diced bell peppers, mushrooms, or even a handful of spinach for extra nutrition and flavor. Spread the meat mixture evenly in a casserole dish, making sure the surface is smooth.

Bake the Casserole:
Place the casserole dish in the preheated oven and bake for 20-25 minutes. The top should become slightly crispy, and the casserole should be bubbling with flavor. If you want an extra layer of richness, sprinkle some shredded cheese or breadcrumbs on top before baking.

Ingredients:

4 eggs
Salt to taste
100 milliliters milk (3.38 fl oz)
1 blue onion, chopped
2 cloves of garlic, minced
450 grams ground beef (15.87 oz)
20 milliliters soy sauce (0.67 fl oz)
100 grams mozzarella cheese, shredded (3.52 oz)
Ground black pepper to taste
Oregano to taste

Directions:

Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, salt, and milk. Set aside.
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Stir in the soy sauce, ground black pepper, and oregano. Mix well.
In a greased baking dish, layer the cooked beef mixture.
Pour the egg and milk mixture over the beef.
Sprinkle the shredded mozzarella cheese on top.
Bake for 25-30 minutes, or until the cheese is melted and golden brown.
Serve hot and enjoy!

Serving Suggestions:
Serve with a side salad of mixed greens for a balanced meal.
Pair with steamed vegetables or roasted potatoes for added nutrition.
Garnish with fresh herbs such as parsley or chives for an extra touch of flavor.

Cooking Tips:
For extra flavor, add a dash of Worcestershire sauce to the ground beef mixture.
Use freshly grated mozzarella for the best melting quality.
Ensure the beef is well drained to avoid a greasy dish.

Nutritional Benefits:
Protein: High in protein from the ground beef and eggs, supporting muscle repair and growth.
Calcium: Mozzarella cheese provides a good source of calcium, essential for bone health.
Vitamins: The dish includes essential vitamins from the onions and garlic, such as vitamin C and B6.

Dietary Information:
Gluten-Free: This dish is naturally gluten-free.
Low Carb: Suitable for low-carb diets.
High Protein: Ideal for high-protein dietary needs.

Storage:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Ingredients :

120 g dark chocolate
20 g flour
80 g caster sugar
80 g butter
2 eggs

Preparation :

Preheating the oven :

Preheat your oven to 220°C (thermostat 7).
Preparation of the chocolate-butter mixture :
In a saucepan, put the chocolate, previously broken into pieces, and the butter, cut into pieces.
Melt over low heat, stirring regularly until the mixture is smooth and homogeneous.

Preparation of the dough :
In a bowl, beat the eggs with the caster sugar until pale.
Then add the flour and mix well to avoid lumps forming.
Pour the melted chocolate-butter mixture into the salad bowl.
Mix well to obtain a smooth and homogeneous paste.

Filling the molds :
Lightly oil silicone muffin cups.
Fill the molds 2/3 full with the prepared batter.

Cooking :
Place in the preheated oven and bake for 8 to 10 minutes. Baking times may vary depending on the oven, so it is important to monitor the cooking to prevent the cakes from overcooking.
The cakes are ready when they are crunchy on the surface and runny in the center.

Cooling and demolding :
Let the mini-fondants cool to room temperature before carefully unmolding them.

Service :
Serve the mini-soft cakes as they are or, for those with a sweet tooth, accompany them with a scoop of vanilla ice cream or custard.

INGREDIENTS

500g mascarpone cheese
300g of sponge fingers
100g caster sugar
5 eggs
Strong coffee, cooled (quantity needed to soak the biscuits)
Unsweetened cocoa powder (for decoration)

Preparation :

Start by brewing a strong coffee. Let it cool to room temperature.
In a saucepan, prepare the syrup: mix the sugar with 2 tablespoons of water. Bring to a boil until the temperature reaches 121°C. Use a kitchen thermometer to ensure accuracy.
While the syrup is being prepared, separate the egg whites from the yolks. Beat the yolks and, while whisking, slowly pour in the hot syrup. Continue beating until the texture is pale and frothy.
Gradually incorporate the mascarpone cheese into the egg yolks, making sure to maintain an airy texture.
Arrange a layer of ladyfingers in the bottom of a suitable dish. Soak them generously with cooled coffee. For an extra touch, mix the coffee with a little amaretto or coffee liqueur.
Pour the mascarpone mixture over the biscuits, using a spatula or piping bag for better distribution.
Repeat the operation, alternating a layer of soaked biscuits and a layer of mascarpone cream. Finish with a layer of cream.
Refrigerate the tiramisu for at least 4 hours, ideally overnight.
Before serving, sprinkle the tiramisu generously with unsweetened cocoa powder. For an aesthetic effect, use a sieve.

Final note:
Tiramisu is the perfect embodiment of Italian sweetness and indulgence. Each bite will transport you to the picturesque streets of Italy, where passion for cooking and authentic flavors are at the heart of every dish. Whether you enjoy it with family, friends or alone, this dessert is a promise of pleasure.

Ingredients:

• • Cake Base:
    • • 4 eggs
      • 100g sugar
      • 10g vanilla sugar

     

    • • 50ml milk
      • 50ml oil
      • 80g flour

     

    • 30g cocoa powder
    • 8g baking powder

• Cream Layer:
  • • 200g boiled condensed milk
    • 200ml whipping cream
    • 100g peanuts, coarsely chopped

   

• Chocolate Topping:
  • • 200g dark chocolate
    • 40ml oil

   

  • • 20g white chocolate
    • 150ml milk
    • 100ml coffee

   

• For Garnish:
  • • 100g peanuts, chopped
    • 5g almond flakes

   

  • Whipped cream (for serving)

Nutritional Benefits:

• • Peanuts: Rich in protein, healthy fats, and essential vitamins and minerals.

• • Dark Chocolate: Contains antioxidants and can improve heart health.
  • Condensed Milk: Adds creaminess and sweetness, contributing to energy.
  • Whipping Cream: Adds richness and a satisfying texture.

Instructions:

1. 1. Prepare the Cake Batter:
      • • In a large bowl, whisk 4 eggs, 100g sugar, and 10g vanilla sugar until fluffy and light.
        • Slowly incorporate 50ml milk and 50ml oil while whisking.
        • Sift 80g flour, 30g cocoa powder, and 8g baking powder together, then gently fold into the egg mixture.

       

   2. Bake the Cake:
      • • Pour the batter into a greased 35 x 24 cm baking tray.
        • Preheat your oven to 180°C (350°F) and bake for 15 minutes.

       

      • Let the cake cool in the pan for 30 minutes.
   3. Prepare the Cream Layer:
      • • In a bowl, mix 200g boiled condensed milk with 200ml whipping cream. Whip until thick and holds its shape.

       

      • Fold in 100g coarsely chopped peanuts.
      • Spread this peanut cream evenly over the cooled cake base.

1. 1. Make the Chocolate Topping:
      • In a microwave-safe bowl, melt 200g dark chocolate with 40ml oil in the microwave for 2 minutes, stirring halfway through until smooth.
      • In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.

1. Assemble the Cake:
   • Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
   • Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
   • Sprinkle with 100g chopped peanuts and 5g almond flakes.
   • • • Allow the cake to cool to room temperature.
       • Refrigerate for at least 30 minutes to set the chocolate.Final Cooling and Setting: 
   • Serve:
     • Cut the cake into squares.
     • Serve with a dollop of whipped cream.

Ingredients:

270ml room temperature water
3g (0.5 tsp) salt
2g (0.5 tsp) white sugar
15g (1 tbsp) olive oil
150g (1 cup) all-purpose flour

Directions:

In a mixing bowl, combine the water, salt, sugar, and olive oil. Stir until the salt and sugar dissolve.
Gradually add the all-purpose flour, stirring continuously to form a smooth, lump-free batter.
Heat a non-stick skillet or griddle over medium heat.
Pour a small amount of the batter onto the hot skillet, spreading it out gently with the back of a spoon to form a thin, round chapati.

Cook for 1-2 minutes on each side, or until golden brown spots appear and the chapati is cooked through.
Remove from the skillet and repeat with the remaining batter.
Serve warm and enjoy!

Serving Suggestions:
Pair with curry or stew for a complete meal.
Serve as a wrap with your favorite fillings, such as grilled vegetables or meats.
Enjoy as a side with dips like hummus or tzatziki.

Cooking Tips:
Ensure the skillet is hot before pouring the batter to achieve the best texture.
Spread the batter thinly and evenly for a crispier chapati.
Adjust the heat as needed to prevent burning and ensure even cooking.

Nutritional Benefits:
Olive oil provides healthy fats.
All-purpose flour contains essential carbohydrates for energy.
Minimal added sugar and salt make this a relatively healthy flatbread option.

Dietary Information:
Vegetarian
Dairy-Free
Nut-Free
Can be made vegan by using a plant-based oil

Storage:
Store leftover chapatis in an airtight container at room temperature for up to 2 days.
Reheat on a skillet or in the microwave before serving.

Why You’ll Love This Recipe:
Quick and easy to prepare, perfect for any meal.
Uses simple, everyday ingredients.
Versatile and can be paired with a variety of dishes.
Deliciously light and crispy texture.

Conclusion:
These Quick and Easy Chapatis are a fantastic addition to any meal, offering a delightful homemade touch with minimal effort. Whether you’re looking for a simple flatbread to accompany your favorite dishes or a versatile wrap for a quick snack, this recipe delivers on flavor and convenience. Enjoy the warm, crispy goodness of these chapatis fresh off the skillet!

Salad Ingredients:

300-400g cabbage, shredded
1/2 onion, thinly sliced
300-400g red cabbage, shredded
1 yellow bell pepper, sliced
1 tomato, diced
1 cucumber, sliced
1 green apple, diced
1 carrot, grated
1/2 lemon, juice extracted
80g sour cream
40g mayonnaise
30g mustard
1 clove of garlic, minced
Salt and black pepper to taste

Bruschetta Ingredients:

1 loaf of bread or baguette, sliced
Olive oil for brushing
Dill and parsley, finely chopped
1 clove of garlic, minced
Salt and black pepper to taste

Instructions:

Prepare the Salad:
In a large bowl, combine the shredded cabbage, red cabbage, sliced onion, yellow bell pepper, diced tomato, sliced cucumber, diced green apple, and grated carrot.
In a separate small bowl, mix the sour cream, mayonnaise, mustard, minced garlic, lemon juice, salt, and black pepper to create the dressing.

Pour the dressing over the salad and mix well to ensure all the ingredients are coated.

Make the Bruschetta:
Preheat your oven to 400°F (200°C).
Brush each slice of bread or baguette with olive oil and place them on a baking sheet.
Bake in the oven for 5-7 minutes or until the bread is crispy and golden.
In a small bowl, mix together the chopped dill and parsley, minced garlic, olive oil, salt, and black pepper.
Spread this mixture over the toasted bread slices.

Serve:
Enjoy the colorful cabbage salad as a fresh and healthy side dish, paired with the flavorful Spanish-style bruschetta for a delightful meal.