Rice Paper Dumplings with Soy-Vinegar Dipping Sauce Recipe
Introduction
These rice paper dumplings are a delightful twist on traditional dumplings, featuring a flavorful pork and vegetable filling wrapped in delicate rice paper sheets. Crispy-fried to golden perfection and served with a tangy dipping sauce, they make a perfect appetizer or snack for any occasion.
Ingredients
- ¼ small white cabbage, cored and roughly chopped
- 1 carrot, grated
- 100g shiitake mushrooms, finely chopped
- 400g pork mince
- 2 garlic cloves, crushed
- 20g ginger, peeled and grated
- 2 tsp soy sauce
- 2 tsp sesame oil
- 3 spring onions, finely sliced
- 20-40 Vietnamese spring roll wrappers or rice paper sheets
- 75ml vegetable oil, plus extra for the board
- 2 tbsp soy sauce (for dipping sauce)
- 2 tbsp rice vinegar
- ½ tbsp sesame seeds, toasted
- 2 spring onions, finely sliced (for dipping sauce)
Instructions
- Step 1: Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 minutes. Then place the cabbage in a clean tea towel and squeeze out as much water as possible.
- Step 2: Transfer the cabbage to a bowl and add the grated carrot, chopped shiitake mushrooms, pork mince, crushed garlic, grated ginger, 2 tsp soy sauce, 2 tsp sesame oil, and 3 finely sliced spring onions. Season with black pepper and mix everything thoroughly by hand until well combined.
- Step 3: Soak one rice paper sheet briefly in warm water until soft, then place it on an oiled chopping board. Spoon about 1 heaped tablespoon of filling into the center. Fold the bottom edge up over the filling, then fold down the top, and finally fold the sides inward to completely encase the filling and form a neat square. If the wrap feels fragile, soak another sheet and wrap it again for extra strength. Repeat with the remaining wrappers and filling, placing finished dumplings on an oiled plate.
- Step 4: Heat 75ml vegetable oil in a large non-stick frying pan over medium-high heat, ensuring the oil fills no more than one-third of the pan. Fry the dumplings for 3 to 5 minutes until golden brown on the bottom.
- Step 5: Use a slotted spoon or spider to carefully turn the dumplings. Cover the pan with a lid and cook for another 3 to 4 minutes until the dumplings are golden all over. Remove the lid and cook for an additional 1 to 2 minutes to crisp them up.
- Step 6: Meanwhile, prepare the dipping sauce by combining 2 tbsp soy sauce, 2 tbsp rice vinegar, toasted sesame seeds, and 2 finely sliced spring onions in a small bowl. Serve the dumplings hot with the dipping sauce on the side.
Tips & Variations
- For a vegetarian version, substitute the pork with finely chopped tofu or extra mushrooms.
- Make sure to squeeze out as much water as possible from the cabbage to prevent watery filling and soggy dumplings.
- If rice paper skins tear easily, handle them gently and keep the unused sheets covered with a damp cloth to prevent drying out.
- Add a pinch of chili flakes or a splash of chili oil to the dipping sauce for some heat.
Storage
Store any leftover uncooked dumplings in an airtight container lined with parchment paper in the refrigerator for up to 1 day. Cooked dumplings keep well in the fridge for 2 days; reheat them gently in a non-stick pan over medium heat to keep them crispy. Avoid microwaving as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these rice paper dumplings?
Yes, you can freeze uncooked dumplings by arranging them on a tray lined with parchment paper and freezing until solid. Then transfer to a freezer-safe bag. Cook from frozen, adding a minute or two to the frying time.
What can I use instead of shiitake mushrooms?
Other mushrooms like cremini or button mushrooms work well as a substitute if shiitake aren’t available. Finely chop them before mixing into the filling.
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Rice Paper Dumplings with Soy-Vinegar Dipping Sauce Recipe
- Total Time: 45 minutes
- Yield: 20–40 dumplings depending on wrapper size and filling amount 1x
Description
These Rice Paper Dumplings are a delightful fusion of tender pork mince, shiitake mushrooms, and fresh vegetables wrapped in delicate Vietnamese rice paper sheets. Pan-fried to golden perfection, they offer a crispy exterior with a flavorful, juicy interior, complemented perfectly by a tangy soy and rice vinegar dipping sauce. This easy-to-make appetizer or snack brings an Asian-inspired taste to your table with a satisfying crunch and savory filling.
Ingredients
Filling
- ¼ small white cabbage, cored and roughly chopped
- 1 carrot, grated
- 100g shiitake mushrooms, finely chopped
- 400g pork mince
- 2 garlic cloves, crushed
- 20g ginger, peeled and grated
- 2 tsp soy sauce
- 2 tsp sesame oil
- 3 spring onions, finely sliced
- ½ tsp salt
- Black pepper, to season
Wrapping & Frying
- 20–40 Vietnamese spring roll wrappers or rice paper sheets
- 75ml vegetable oil, plus extra for the board
Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tbsp sesame seeds, toasted
- 2 spring onions, finely sliced
Instructions
- Prepare the Filling: Place the chopped cabbage into a food processor and blitz until finely chopped. Sprinkle with ½ tsp salt, toss well, and set aside for 15 minutes to draw out moisture. Afterward, transfer the cabbage to a clean tea towel and squeeze tightly to remove as much water as possible. Combine the dried cabbage with grated carrot, finely chopped shiitake mushrooms, pork mince, crushed garlic, grated ginger, soy sauce, sesame oil, and finely sliced spring onions in a large bowl. Season with black pepper and use your hands to scrunch and mix all ingredients thoroughly until well combined.
- Prepare the Wrappers: Soak one rice paper sheet at a time in a shallow dish with warm water for a couple of seconds until pliable. Transfer the softened sheet onto an oiled chopping board to prevent sticking. Spoon a heaped tablespoon of the filling into the center of the sheet.
- Fold the Dumplings: Fold the bottom of the rice paper sheet up and over the filling, then fold the top down and over, followed by folding each side inwards to completely encase the filling into a neat square parcel. If the dumpling feels fragile or thin, wrap it again with another softened sheet for extra strength. Repeat this process with the remaining filling and sheets, placing finished dumplings onto an oiled plate to prevent sticking.
- Fry the Dumplings: Heat 75ml of vegetable oil in a large non-stick frying pan over medium-high heat, ensuring the oil fills no more than one-third of the pan to allow even frying. Fry the dumplings for 3-5 minutes or until the bottoms turn golden brown. Carefully turn the dumplings using a slotted spoon or spider tool, cover the pan with a lid, and cook for an additional 3-4 minutes to steam and cook through. Remove the lid and fry for another 1-2 minutes to re-crisp the exterior.
- Make the Dipping Sauce: While the dumplings are cooking, mix soy sauce, rice vinegar, toasted sesame seeds, and finely sliced spring onions in a small bowl to create a flavorful dipping sauce.
- Serve: Plate the dumplings and serve hot with the dipping sauce on the side for an irresistible appetizer or snack.
Notes
- Ensure to squeeze out the cabbage well to avoid soggy filling and wrappers.
- Work quickly with rice paper sheets as they dry out fast once soaked.
- Double wrapping with sheets is recommended if the dumplings feel fragile to prevent breaking during frying.
- Use a non-stick pan to avoid sticking and ensure even frying.
- The dipping sauce enhances the flavor but can be adjusted to taste with more vinegar or soy sauce.
- Store any leftovers refrigerated in an airtight container and reheat in a pan or oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Keywords: Rice paper dumplings, Vietnamese dumplings, pork dumplings, pan-fried dumplings, Asian appetizers, homemade dumplings
