Ben Kenwood January 10, 2026

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Rice Paper Dumplings Recipe

Name: Crispy Rice Paper Dumplings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 12 to 15 sheets Vietnamese rice paper; 250 grams minced chicken; 1 tbsp grated garlic; 2 tsp grated ginger; 3 to 4 spring onions, finely chopped; 1 tbsp soy sauce; 1 tbsp oyster sauce (or hoisin sauce); 2 tsp sesame oil; 2 tsp cornstarch; 1/4 tsp salt (or salt to taste); 1/4 tsp white pepper (or black pepper to taste); 2 tbsp soy sauce; 1 tbsp rice vinegar (or lemon juice); 1 tsp sugar (or honey); 1 tsp chili oil (optional)

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A warm platter of golden, crackling dumplings, steam curling up and carrying a hint of ginger and toasted sesame, makes any evening feel like a small celebration. These rice paper dumplings are a delightful twist on classic wrappers, their shells turning crisp and lacy in a hot skillet while the minced chicken filling stays tender and fragrant. They work beautifully as an appetizer at a casual dinner, a comforting snack with friends, or a light main with a bowl of bright salad on the side. If you like a lighter crisp, try cooking them in an air fryer and explore other air fryer recipes for more inspiration.

Why This Rice Paper Dumplings Recipe Works

These dumplings balance texture and flavor in a way that makes them addictive. The rice paper wrapper crisps up to a delicate, translucent crunch that contrasts with the juicy, seasoned chicken inside. The filling combines savory umami from soy and oyster sauce, warmth from ginger and garlic, and a subtle sesame aroma, creating a comforting bite that is both familiar and fresh.

What makes them especially appealing is their simplicity and speed. You can mix the filling in minutes, the wrappers are ready to soften with a quick dunk, and pan searing delivers restaurant style crispiness without deep frying. They are flexible enough to tweak for dietary needs, and they plate beautifully whether you serve a small stack for sharing or a neat row for a dinner party.

A few quick reasons to try these rice paper dumplings now

Crispy yet tender contrast that appeals to everyone
Quick assembly and fast cooking, perfect for weeknights
Easy to customize for heat or herbs
Great make ahead and freeze friendly

Ingredients and Key Notes

A few quick notes on ingredients, and how they work. The rice paper gives crisp texture when pan fried, while the cornstarch helps the minced chicken bind and stay juicy. Use light soy sauce if you prefer a less salty profile, and swap in hoisin sauce if you want a sweeter, richer filling. All ingredient amounts are listed below.

12 to 15 sheets Rice Paper, Vietnamese rice paper
250 grams Chicken minced, Ground chicken
1 tbsp Garlic, Grated or paste
2 tsp Ginger, Grated or paste
3 to 4 Spring onions, Finely chopped
1 tbsp Soy sauce, Regular or light soy sauce
1 tbsp Oyster sauce, Or hoisin sauce
2 tsp Sesame oil
2 tsp Cornstarch
1/4 tsp Salt, Or salt to taste
1/4 tsp White pepper, Or black pepper to taste
2 tbsp Soy sauce, Regular or light soy
1 tbsp Rice vinegar, Or lemon juice
1 tsp Sugar, Or honey
1 tsp Chilli oil, Optional

Optional notes, use them if you like. If you prefer less heat, skip the chilli oil. For gluten free, choose tamari instead of soy sauce and check oyster sauce labels.

How to Cook Rice Paper Dumplings Recipe

Combine the filling, In a large bowl, mix the ground chicken with grated garlic, grated ginger, finely chopped spring onions, 1 tablespoon soy sauce, oyster sauce, sesame oil, cornstarch, salt, and white pepper until everything is evenly distributed. You should smell the ginger and garlic as the mixture comes together, and the cornstarch will give it a slightly tacky feel for easier forming.
Prepare a damp towel and shallow dish of water, Dip one rice paper sheet into water for just a few seconds to soften, avoid soaking to prevent tearing. The sheet should be pliable but still slightly firm, with the surface turning glossy.
Shape the dumplings, Lay the softened sheet on a clean board, add a spoonful of filling in the center. Fold the left and right edges over first, then fold the top and bottom edges to form a neat rectangle or square, pressing lightly to seal. For extra sturdiness you may double wrap by adding a second softened sheet around the first.
Heat the pan, Warm a nonstick pan over medium heat and add a small amount of neutral oil. The oil should shimmer but not smoke, this will ensure a quick, even crisp.
Pan fry to golden, Place the folded dumplings in the pan in a single layer, giving them space so they do not touch. Cook 2 to 3 minutes on each side until they turn golden brown and sound crisp when tapped, turning carefully to avoid tearing. You will see the edges blister and the surface take on a light, even color.
Drain and rest briefly, Remove the dumplings and drain on paper towels if desired, then let them rest a minute so the filling settles. The first bite should reveal a crisp shell followed by a warm, juicy interior and a fragrant wash of sesame and garlic on the palate.
Make the dipping sauce, In a small bowl whisk together 2 tablespoons soy sauce, rice vinegar, sugar, and optional chilli oil until smooth. Taste and adjust the balance of salty, sweet, and acidic notes to your preference; a little extra vinegar brightens the whole dish.
Plate and serve, Arrange the crispy dumplings on a serving plate, garnish with extra sliced spring onion or toasted sesame seeds if desired, and serve warm with the dipping sauce on the side. They are best eaten hot for maximum contrast between the crisp wrapper and the tender filling.

Prep ~ 20 minutes, Cook ~ 10 to 15 minutes, Total ~ 30 to 35 minutes, Servings ~ 3 to 4, Kcal ~ 220 to 260 per serving (estimate)

Make-Ahead and Prep Tips

You can prepare much of this recipe ahead to make assembly and cooking faster on the day you serve. Make the filling up to 24 hours in advance, cover tightly and refrigerate to allow flavors to meld. This resting gives the ginger and soy a chance to infuse the chicken, and it makes forming dumplings quicker.

If you want to assemble early, fold dumplings and place them on a tray lined with parchment, then cover loosely with plastic wrap and refrigerate for up to 6 hours. For longer storage, freeze the assembled dumplings on a tray until firm, then transfer them to a freezer bag and store for up to 1 month. Cook straight from frozen, adding a couple of extra minutes to the pan time and keeping the heat moderate to ensure the center cooks through without burning the wrapper.

If you prefer to save the crisp finish until serving, keep the dipping sauce separate and only pan fry the dumplings when you are ready, that preserves the fresh crunch and the lively flavor of the sauce.

Storing and Reheating

Refrigerate cooked dumplings in an airtight container for up to 3 to 4 days. For best texture, reheat gently to revive the crisp shell. Preheat an oven or toaster oven to 180 C, place dumplings on a baking sheet and heat for 6 to 8 minutes, turning once, until hot and crisp. An air fryer does a great job too, reheat at 180 C for 3 to 5 minutes.

If you have frozen assembled dumplings, keep them in a single layer while they freeze initially, then store in a sealed bag for up to 1 month. Cook frozen dumplings from frozen, pan frying over medium heat and adding a lid for a short time will help the center steam and cook through; remove the lid near the end to re crisp the shells.

A freshness cue, smell is king, A fresh dumpling should smell bright with ginger and sesame, not sour or overly dry. If the dumplings lose that fresh aroma or develop an off odor, discard them.

Perfect Pairings

These dumplings play well with a range of sides and drinks. Try one or mix a few for a balanced meal

A crisp Asian slaw with cabbage, carrot, and lime, to cut through the richness
Steamed jasmine rice or a small bowl of congee for a comforting pairing
A light cucumber salad with rice vinegar, sesame, and a touch of sugar
Edamame sprinkled with flaky salt for a simple, healthy side
For a heartier table, serve alongside a robust main such as the Alice Springs Chicken recipe for a lively contrast

Make It Your Own

Try these variations to match your pantry and mood, each idea keeps the core method the same while changing flavor or texture

Shrimp and chicken mix, Chop raw shrimp and mix with the ground chicken for a sweet, briny lift that pairs beautifully with sesame oil.
Vegetarian filling, Replace the chicken with crumbled firm tofu and finely chopped shiitake mushrooms, sauté first to remove moisture and concentrate flavor.
Spicy Szechuan twist, Add a teaspoon of chilli bean paste to the filling and finish with a drizzle of garlic chili oil in the dipping sauce for serious heat.
Turkey bacon addition, For a smoky twist, fold in cooked, crisped turkey bacon pieces for texture and a savory hit, swap in turkey bacon for a lighter, leaner touch compared to traditional bacon.
Herb forward, Stir in chopped cilantro and mint with lime zest for a fresh, aromatic version that brightens each bite.
Make them steamed, If you prefer a softer wrapper, steam the folded rice paper parcels in a bamboo steamer for 6 to 8 minutes, then brush with a little sesame oil before serving.
Gluten free swap, Use tamari in place of soy sauce and a gluten free oyster sauce alternative to keep the flavor while removing gluten.
Double wrap for crunch, For a more substantial crunch and to prevent tearing, wrap each dumpling with two rice paper sheets before frying.

Pro Tips for Best Results

Use medium heat, Cook over medium rather than high heat so the wrapper crisps evenly without burning while the filling heats through.
Space them out, Give dumplings room in the pan to brown properly, too crowded a pan creates steam and soggy shells.
Rest the filling, Let the seasoned filling rest 10 to 15 minutes before wrapping, flavors meld and the mixture holds together better.
Watch the water for softening, Briefly dunk rice paper, just a few seconds, they should still feel slightly firm to the touch for easier folding.
Test one first, Cook a single dumpling as a test to check seasoning and texture, adjust salt, sugar, or vinegar in the sauce if needed.
Use a thermometer if unsure, Aim for an internal filling temperature of 74 C to ensure the ground chicken is safely cooked through.

Frequently Asked Questions

What kind of rice paper should I use, and where can I find it?
Use Vietnamese rice paper sheets labeled for spring rolls, they are thin and crisp when fried. You can find them at Asian grocery stores or the international aisle of many supermarkets, and online retailers carry them too.

Can I make the filling with ground turkey or beef instead of chicken?
Yes, you can swap ground chicken for ground turkey or a lean ground beef if you prefer, both work well with the seasoning profile. Adjust cooking time slightly if your meat is fattier and taste for seasoning, adding a touch more cornstarch if the mixture feels loose.

Are these dumplings suitable for freezing, and how long do they last?
Assembled dumplings freeze very well, place them on a tray to freeze solid then transfer to a sealed bag for up to 1 month. Cook from frozen, adding a few extra minutes in the pan and covering briefly to ensure the center cooks through.

How do I keep the dumplings from falling apart while frying?
Make sure the rice paper is only briefly softened, do not overfill, and press seams firmly when folding to seal. A light dusting of cornstarch in the filling helps bind the mixture, and using a little oil in the pan creates a quick crisp seal that stabilizes the shape.

Can I use an air fryer or oven instead of pan frying?
Yes, air frying at 180 C for 6 to 8 minutes yields a crisp result with less oil, turning halfway through. In the oven, bake on a lined tray at 200 C for 10 to 12 minutes until golden, though pan frying gives the quickest and most even browning.

What should I do if my rice paper tears while wrapping?
If a sheet tears, patch it with a second softened sheet around the dumpling for extra strength, or refold using a different sheet. Slight tears often seal with cooking, but a double wrap prevents leakage and improves durability.

Final Thoughts

These rice paper dumplings are a lovely, approachable recipe that rewards a little care with big flavor and impressive texture. The combination of crisp, wafer thin wrappers and savory, fragrant chicken filling makes them ideal for sharing, and they adapt easily to what you have in the pantry. Give them a try this week, and enjoy the warm, crunchy bites that appear fresh from the pan.