These gluten-free rice paper dumplings are crispy and so satisfying. Pair it with a simple dumpling sauce and you have the perfect meal!
These Rice Paper Dumplings are having their glory moment right now on social media. With it being a scrumptious dish that’s also gluten-free, I can definitely see why!
As opposed to the traditional dumplings that’s wrapped with flour-based dough, you substitute the wrapper with rice paper. And once you pan fry the dumplings, it gives you that delicious crispy bite.
The filling I’m sharing with you is super simple to prepare but gives you a savory and deeply flavorful dish. The best part about dumplings is that you can play around with the fillings and experiment with different ones if you’d like! Mix any choice of veggies and/or protein to make your desired combo.
TIPS FOR RICE PAPER DUMPLINGS
- Soak Rice Paper – Soak them in warm water for about 5 seconds, or until it’s slightly softened, before starting the wrapping process. It will still continue the softening process after you take it out of the water. So try not to soak them for too long as the wrapper might break during assembling process or when pan frying.
- Double sheets – Use 2 sheets of rice paper to make each dumpling so that it holds the filling better and won’t break. Crispy too!
- Dipping sauce – You can make a simple dipping sauce with soy sauce, sugar, rice vinegar and a bit of chili oil. Or if you’re a chili oil fiend like me, then heap on extra spoons of that chili oil.
For dumpling lovers, here’s a recipe for Chili Oil Dumplings that you have to try!
This is part of the Alphabet Weekly Dish Challenge from Instagram. I haven’t participated in the challenge for a few weeks (oops!), but here’s to jumping back in!
RECIPE
Easy Rice Paper Dumplings (Gluten-Free)
Ingredients
Filling
- 1/2 lb ground beef
- 2 tsp garlic minced
- 1 tsp cilantro minced
- 1 tbsp green onion minced
- 1 tsp ginger minced
- 2 tbsp light soy sauce
- 1/2 tbsp rice vinegar
- 2 tsp sugar
- 1/4 tsp pepper
- 1/3 cup carrots minced
Dipping Sauce
- 1 tbsp chili oil
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp sugar
- minced green onions optional
- sesame seeds optional
Others
- rice paper
Instructions
Filling
- Mix all the ingredients for the filling except for carrots. Set aside for at least 15 minutes.
- In a pan over medium heat, add 2 tbsp of neutral oil and sauté carrots for 2 minutes before adding the seasoned filling.
- Stir occasionally until fully cooked.
Folding
- Once the cooked filling has cooled down, soak rice paper in warm water for 5-10 seconds.
- Place 2.5 tbsp of the filling at the center of the rice paper.
- Fold the top part towards the middle. Then fold the right side inwards followed by the left. Then fold over the whole thing over the bottom part.
- Repeat the process with another layer of rice paper wrapping the already wrapped dumpling.
Pan Fry
- In a pan over medium heat, heat up neutral oil. Use enough oil to coat the pan.
- Once it's hot enough, add the rice paper dumplings folded side down.
- Optional step: Gently press down the dumplings with a spatula for even cooking.
- Shallow fry until it's golden brown on each side.
Dipping Sauce
- Mix all the ingredients and serve with dumplings. Enjoy!
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