Crispy Rice Paper Dumplings

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Cooling Time: 10-15 minutes
Total Time: 45-55 minutes
Servings: 12 dumplings

Ingredients

Dumplings

• 1 lb ground chicken or pork

• 1 cup coleslaw mix, finely chopped (shredded cabbage & carrots)

• 8 oz mushrooms, stems removed and finely chopped

• ½ cup green onions, thinly sliced

• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)

• 6–8 garlic cloves, minced

• 2 tbsp tamari or soy sauce

• 1 tbsp chili crisp oil

• Juice of 1 lime (about 2 tbsp)

• 3 tbsp avocado oil or toasted sesame oil, divided

• 24 rice paper sheets

Dipping Sauce

• 2 tbsp tamari

• 2 tbsp rice vinegar

• ½–1 tsp chili crisp, depending on your preferred spice level

Make Ahead: The filling can be prepared up to 1 day in advance and refrigerated. This saves time and allows the flavors to meld.

Instructions

Make the Dipping Sauce

1. In a small bowl, whisk together the tamari, rice vinegar, and chili crisp. Set aside.

Make the Filling

1. Heat 1 tablespoon oil in a large skillet over medium heat.

2. Add the mushrooms and coleslaw mix.

3. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and most of their moisture has evaporated.

4. Stir in the ginger, garlic, green onions, tamari (or soy sauce), and chili crisp oil. Cook for 2 minutes more, until fragrant.

5. Add the ground chicken or pork and the lime juice. Mix well while cooking.

6. Season with salt to taste.

7. Let the filling cool completely before assembling the dumplings.

Assemble the Dumplings

1. Prepare a shallow plate or pie dish with warm water, large enough to fit the rice paper sheets.

2. Lightly dampen a cutting board with water to prevent the rice paper from sticking, and place a clean damp kitchen towel (or damp paper towels) nearby.

3. Working with 2 rice paper sheets stacked together, dip them into the warm water for 5–10 seconds.

4. Transfer the softened rice paper to the damp cutting board.

5. Place about 2 tablespoons of filling in the center, then fold into a tight square. If the rice paper feels too firm to fold, let it rest for 30–60 seconds until it softens further.

6. Transfer the finished dumpling to the damp towel to prevent it from sticking while you assemble the remaining dumplings.

7. Repeat with the remaining filling and rice paper until all 12 dumplings are assembled.

Cook the Dumplings

1. Heat the remaining 2 tablespoons oil in a large skillet over medium-low heat.

2. Cook the dumplings in batches, turning once, for about 4–5 minutes per side, until deep golden brown and crispy.

3. The filling should reach an internal temperature of 165°F for chicken or 160°F for pork.

4. Let the dumplings cool for 10-15 minutes before serving. The filling gets extremely hot, even when the outside is cool enough to touch. You can use a meat thermometer to check.

5. Serve while warm with the dipping sauce.

Notes

• The filling can be made up to 1 day in advance and refrigerated.

• If the rice paper tears while folding, let it soften a little longer or simply wrap it with another sheet.

• These dumplings are best served fresh while the exterior is crisp, though leftovers reheat well in a skillet or air fryer.