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.