Crispy, golden Rice Paper Dumplings are loaded with savory ground pork, fresh veggies, and aromatic spices, then fried to perfection. Dip them in a tangy sweet and spicy sauce to serve as a crowd-pleasing appetizer or light meal.
Table of Contents
These versatile dumplings come together with just a few simple steps. For the crispiest results, pan-fry them in a hot skillet until golden, or opt for the air fryer for a lighter version with the same satisfying crunch. The key is working quickly with the rice paper – keep sheets nice and moist but not oversoaked, and use a damp surface to prevent tearing as you fold.
The savory ground pork and veggie filling is easy to customize to suit your preferences while the addictive tangy dipping sauce ties everything together. Every bite delivers a perfect balance of textures and flavors, making these dumplings impossible to resist – whether you plan to serve them as a party appetizer or a light meal alongside Asian Cucumber Salad or Ginger Stir Fry Veggies.
Ingredient notes
- Sesame oil – Adds a rich, nutty aroma.
- Cabbage – Provides a fresh, crunchy texture.
- Carrot – For a pop of natural sweetness and color.
- Fresh or dried shitake mushrooms – Ensure stems are removed. If dried, soak them in warm water until soft before chopping.
- Ground pork – A flavorful protein base. You can also use ground beef, chicken, or turkey.
- Green onions – Brings a mild, fresh bite.
- Garlic – Freshly minced garlic cloves will always provide the best flavor.
- Fresh ginger – Adds warmth and depth. A classic ingredient in Asian cuisine.
- Soy sauce – Enhances umami and saltiness.
- Rice paper – Forms the delicate dumpling wrapper. Keep extras on hand, especially if you are new to making dumplings.
- Avocado oil – You could also use your favorite cooking oil for pan frying.
- Kosher salt and pepper – To taste.
- Sesame seeds – A finishing garnish for texture and nuttiness.
- Dipping sauce – A blend of soy sauce, green onions, rice vinegar, sesame oil, fresh ginger, red pepper flakes, garlic, sugar, and optional chili oil.
How to make them
Step 1
Prepare the dipping sauce
- Whisk all ingredients together in a small bowl until well combined.
- Set aside.
Step 2
Make the filling
- Heat the sesame oil in a large skillet over medium-high heat. Add the cabbage, carrot, and mushrooms; and sauté until softened.
- Add the ground pork, green onions, garlic, ginger, soy sauce, salt, and pepper. Cook until the pork is browned, breaking it apart as it cooks. Adjust seasoning to taste.
- Remove the ground pork mixture from the heat and let it cool slightly.
Step 3
Assemble the dumplings
- Fill a tray with water and prepare a damp cutting board or tea towel for wrapping the rice paper dumplings on.
- Dip one sheet in water for about 10 seconds until pliable.
- Place filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the sides. Roll tightly upward to form an envelope shape.
Step 4
Cook the dumplings
- Pan-fry method: Heat oil in a nonstick skillet over medium-high heat. Working in batches, fry the dumplings until golden and crisp on both sides, adding more oil as needed.
- Air-fry method: Preheat the air fryer to 400°F. Lightly spray the basket and tops of the dumplings with oil. Air-fry in a single layer with enough space between, flipping halfway, until evenly crispy.
Step 5
Serve
- Enjoy warm with the prepared dipping sauce.
Other types of dumpling wrappers
This recipe calls for rice paper sheets – translucent, brittle rice-flour rounds that soften when soaked, perfect for fresh spring rolls or crispy-fried wraps. That said, there are different kinds of wrappers that you can choose from to make dumplings, depending on how you intend to cook them as well as the texture that you’re after. Here are two other types of dumpling wrappers you may like to try:
- Wonton wrappers: These wrappers are egg-enriched wheat dough squares, ideal for boiling, steaming, or frying sturdy dumplings.
- Gyoza wrappers: These wrappers are thin, round wheat-flour skins designed for crispy-bottomed Japanese pan-fried dumplings.
Tips and tricks
- Don’t oversoak the rice paper sheets. Only dip them in the water for a maximum of 10 seconds otherwise they will tear.
- Warm water helps soften the rice paper sheets faster and more evenly.
- Double-wrap these dumplings for durability. A second rice paper layer prevents bursting during frying. This is especially helpful if you are new to cooking dumplings.
- Keep the assembled dumplings moist under a wet towel when finishing the rest of the dumplings to prevent them from drying out which will lead to bursting open in the pan.
- Cool the filling slightly as hot filling can melt or tear the delicate wrapper.
- Chop and grate the filling ingredients finely. This ensures even cooking and easier folding.
- Squeeze out any excess moisture from your filling to avoid soggy dumplings.
- Work quickly when assembling these dumplings as the rice paper dries fast. That’s why you need to have prepared your station ahead of time.
- Don’t overstuff these dumplings or they will be difficult to fold and seal.
- Seal the folded rice paper tightly by pressing the edges firmly to prevent leaks. If the wrapper won’t stick, dab a little water on the seam.
- Don’t overcrowd the pan or air fryer basket when cooking the dumplings. There must be enough space between the dumplings to crisp them evenly.
Variations
Customize these dumplings to suit any taste or diet. These easy ingredient swaps and additions will allow you to put your personal spin on these dumplings with minimal effort and no-fuss:
- Vegetarian rice paper dumplings – Add extra veggies to the filling or tofu to make this dish vegetarian.
- Ground meat – Consider making these dumplings with ground beef, ground chicken, ground turkey, or even shredded chicken.
- Gluten-free – Use tamari instead of soy sauce, and ensure that the rice paper is gluten-free too.
- Kick of heat – Add an extra kick of heat to these rice paper dumplings by increasing the crushed red pepper flakes in the sauce or including this spice in the filling. Cayenne pepper is another good option and so is the addition of chili oil in the sauce.
- Low-carb – Serve your dumpling filling in crisp lettuce leaves instead of the rice paper sheets.
- Alternative veggies and leafy greens – Use Spinach, kale, or Swiss chard as your leafy greens. Sliced bell peppers add crunch, while you could use a different type of mushroom, such as Oyster, king oyster, or enoki.
Serving suggestions
There are so many options for what you can serve alongside these delicious rice paper dumplings, from the classics to the lesser-known side dishes. There’s something in this list for everyone, whether you plan to enjoy your dumplings as an appetizer or main meal:
Storing
Store leftover cooked dumplings in an airtight container in the fridge for up to 2-3 days. Separate layers of dumplings with parchment paper to prevent them from sticking.
You can reheat leftover dumplings in a heated pan (medium heat) with a splash of oil until crispy (3–4 mins per side) or in the air fryer at 350°F for 5–6 minutes, flipping them halfway.
You could also freeze uncooked dumplings on a tray until solid, then transfer them to a bag to store for up to 2 weeks. When it’s time to eat, cook the dumplings from frozen without thawing.
Erin’s wine pairings
Pairing wine with rice paper dumplings is all about balance – you want something that complements their delicate textures and vibrant flavors without overpowering them. Whether your dumplings are filled with savory pork, fresh herbs, or spicy chili oil, the right wine can elevate every bite. Here are my top suggestions:
- The vibrant acidity of a Dry Riesling cuts through the dumplings’ richness while enhancing the dipping sauce tang.
- The light-bodied Pinot Noir with red fruit notes balances savory fillings (like pork) without overpowering the delicate rice paper.
- The Crisp acidity and subtle fruitiness of a quality Rosé balances vegetable fillings, while its lightness mirrors the dumplings’ freshness. Ideal for herb-forward or fried versions.
More Asian-inspired recipes
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Full Recipe
Rice Paper Dumplings
Ingredients
- 1 Tablespoon sesame oil
- 1 cup cabbage (chopped )
- 1/4 cup carrot (grated )
- 5 shitake mushrooms (fresh or dried, stems removed and chopped (about 1 cup. If dried, soak in warm water until soft, before chopping))
- 1 pound ground pork
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 Tablespoon soy sauce
- 15 rice paper rounds (22cm per sheet, plus more as needed)
- Avocado oil (or your favorite cooking oil, for pan frying)
- Kosher salt and pepper (to taste)
- Sesame seeds (to garnish)
Dipping Sauce
- ¼ cup soy sauce
- 1 Tablespoon green onions (thinly sliced)
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger (grated or minced)
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 clove garlic (grated or minced)
- 1/2 teaspoon sugar
- 1 Tablespoon chili oil (optional)
Instructions
Prepare the Dipping Sauce
- Whisk together all of the ingredients in a small bowl and enjoy.
Make the Filling
- Heat the sesame oil in a large skillet over medium high heat. Add the cabbage, carrot and mushrooms and sautee until softened, about 3 minutes.
- Add the pork, green onions, garlic, ginger, soy sauce and a pinch of salt and pepper and cook until the pork is browned, about 5 minutes. Taste, and season again with salt and pepper. Remove from the heat and allow to cool slightly.
Prepare the Rice Paper
- Make a station with a tray of water, along with a wet chopping board or damp tea towel to wrap the rice paper dumplings on.
- Dip each rice paper sheet in water for about 10 seconds until the sheet becomes pliable.
Fold the Dumplings
- Place about ¼ cup of the pork mixture 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.
- Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double wrap the dumpling.
- As you work, place the wrapped dumplings on a parchment paper lined baking sheet and cover with a damp towel to prevent them from drying out.
- Repeat with the rest of the filling to make about 15 dumplings.
Pan-fry the Dumplings
- Heat about 2 TBSP oil in a large nonstick skillet over medium-high heat. Once hot, pan-fry the dumplings in two separate batches, for about 3 minutes per side, until golden brown and crispy. Repeat with the second batch, adding more oil if needed.
Air-fry the Dumplings
- Preheat your air fryer to 400-degrees F.
- Spray your air fryer basket with oil. Leave space between dumplings, and spray the tops with additional oil. Air fry for 12–15 minutes, flipping halfway through to crisp both sides evenly.
Serve
- Remove from heat and serve warm with the dipping sauce. Enjoy!
Notes
- Store leftover cooked dumplings in an airtight container in the fridge for up to 2-3 days. Separate layers of dumplings with parchment paper to prevent them from sticking.
- You can reheat leftover dumplings in a heated pan (medium heat) with a splash of oil until crispy (3–4 mins per side) or in the air fryer at 350°F for 5–6 minutes, flipping them halfway.
- You could also freeze uncooked dumplings on a tray until solid, then transfer them to a bag to store for up to 2 weeks. When it’s time to eat, cook the dumplings from frozen without thawing.
- Don’t oversoak the rice paper sheets. Only dip them in the water for a maximum of 10 seconds otherwise they will tear.
- Warm water helps soften the rice paper sheets faster and more evenly.
- Double-wrap these dumplings for durability. A second rice paper layer prevents bursting during frying. This is especially helpful if you are new to cooking dumplings.
- Keep the assembled dumplings moist under a wet towel when finishing the rest of the dumplings to prevent them from drying out which will lead to bursting open in the pan.
- Cool the filling slightly as hot filling can melt or tear the delicate wrapper.
- Chop and grate the filling ingredients finely. This ensures even cooking and easier folding.
- Squeeze out any excess moisture from your filling to avoid soggy dumplings.
- Work quickly when assembling these dumplings as the rice paper dries fast. That’s why you need to have prepared your station ahead of time.
- Don’t overstuff these dumplings or they will be difficult to fold and seal.
- Seal the folded rice paper tightly by pressing the edges firmly to prevent leaks. If the wrapper won’t stick, dab a little water on the seam.
- Don’t overcrowd the pan or air fryer basket when cooking the dumplings. There must be enough space between the dumplings to crisp them evenly.
- Vegetarian rice paper dumplings – Add extra veggies to the filling or tofu to make this dish vegetarian.
- Ground meat – Consider making these dumplings with ground beef, ground chicken, ground turkey, or even shredded chicken.
- Gluten-free – Use tamari instead of soy sauce, and ensure that the rice paper is gluten-free too.
- Kick of heat – Add an extra kick of heat to these rice paper dumplings by increasing the crushed red pepper flakes in the sauce or including this spice in the filling. Cayenne pepper is another good option and so is the addition of chili oil in the sauce.
- Low-carb – Serve your dumpling filling in crisp lettuce leaves instead of the rice paper sheets.
- Alternative veggies and leafy greens – Use Spinach, kale, or Swiss chard as your leafy greens. Sliced bell peppers add crunch, while you could use a different type of mushroom, such as Oyster, king oyster, or enoki.
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