Rice Paper Dumplings (The Original Recipe)

Name: Rice Paper Dumplings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 garlic cloves, minced; 1 tbsp minced ginger; 1/2 small (60 g) onion, diced; 1/3 block (150 g) tofu (any firmness)*; 1 1/2 cup (105 g) cabbage, shredded; 1 small (50 g) carrot, shredded; 3 (70 g) shiitake mushrooms, finely chopped; 2 scallions, sliced; 1 tsp salt, to taste; 1 tbsp (15 ml) sesame oil; 1 1/2 tbsp (22 ml) soy sauce; 1/4 tsp msg, optional; 1/2 tsp white pepper; 24 rice papers (size small, 16 cm rounds); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; few drops of layu or chili oil

This Rice Paper Dumplings recipe is quick, easy and made with simple ingredients. They’re crispy on the outside, slightly chewy on the inside and stuffed with a flavourful filling of tofu and vegetables. Vegan + gluten free.

The Original Rice Paper Dumplings Recipe
Ingredients for Rice Paper Dumplings
Recipe Variations
How to Make Rice Paper Dumplings
How to Wrap Rice Paper Dumplings
How to Store and Reheat
Top Tips for Crispy Rice Paper Dumplings
Recipe FAQ
More delicious dumplings to try
Rice Paper Dumplings Recipe

The Original Rice Paper Dumplings Recipe

Rice paper dumplings are a unique and flavorful twist on traditional dumplings, utilizing rice paper wrappers for a light, gluten-free alternative. These versatile dumplings can be filled with a variety of ingredients, including vegetables, tofu, or meat, and can be cooked by pan-frying, air frying, baking or even steaming. Perfect for a quick and satisfying meal, rice paper dumplings served with dipping sauce offer a crispy texture and savory taste.

These rice paper dumplings were kind of an accident. The filling I had made was suppose to be for another recipe I had planned but ran out of the ingredients for the other component. I had a pack of rice papers from experimenting with my vegan tofu ‘fish’ recipe and just decided to make use out of them. Originally, I didn’t even pan fry them and ate them as is but really wanted a crispy element to it. I remembered seeing people deep fry rice papers to make crispy rice paper chips and wanted to see if they would crisp up these dumplings. And thats how this recipe was born.

It’s been 3 years since I shared my original recipe for these rice paper dumplings and they still remain as one of the most recreated and popular recipes on the blog. I never thought this simple recipe would go ‘viral’ and start a popular food trend, but I can see why now given how quick, easy and versatile they are to make.

I’ve made many different variations of these rice paper dumplings since posting this recipe, but the original recipe made with tofu and vegetables still remains my favourite. I’m so happy that you’re all enjoying them as much as we do!! I’ve updated this recipe to provide more tips and tricks, and even how to air fry rice paper dumplings that are still just as crispy.

Ingredients for Rice Paper Dumplings

These rice paper dumplings require just a few ingredients are are very customizable:

rice paper dumplings ingredients on a light background

Rice paper: Thin, translucent wrappers made from rice flour and water, used to encase the dumpling filling. They’re a great option for gluten free dumpling wrappers! I recommend using the small size rice papers that are around 16 cm. I find the ratio between the wrapper and filling is more balanced. gluten free dumpling wrappers
Tofu: Traditional, medium firm, firm or extra firm all work for this recipe. Just be sure to cook off or press out the excess liquid before cooking so it doesn’t take too long to cook off the excess.
Vegetables: Any vegetables that can be cooked up can be used for the filling! I love and used the classic combination of cabbage, carrots and mushrooms.
Sesame oil: Gives a really nice fragrant flavour that compliments the other ingredients.
Soy sauce: A salty, umami-rich condiment that enhances the overall taste of the filling. Use tamari for gluten free.
Garlic and ginger: Aromatic ingredients that add depth and warmth to the filling.
White Pepper: Adds a subtle, sharp heat to the filling.
MSG: Optional, but it enhances the savory flavors in the filling, making it more umami-rich and flavorful.
Salt

Recipe Variations

This recipe in really customizable. Use the recipe below as a blueprint, the filling for these are endless! Swap the vegetables for anything you have on hand and use your favourite protein like tempeh, ground beef, ground chicken, ground turkey or even shrimp or fish.

Since posting this recipe, I’ve seen people fill them with sushi-type fillings with rice, noodles, chicken and even sweet variations like bananas and chocolate. Here are some that I’ve tried and loved:

ground beef filling used in my crispy rice paper dumplings skirt recipe
firm tofu filling used in my vegan gyoza recipe
rice and salmon flakes or vegan salmon flakes
gochujang beef with shredded vegetables

How to Make Rice Paper Dumplings

What makes rice paper dumplings so great is how easy they are to make! Unlike traditional dumplings, you don’t need a special wrapping technique like pleading.

Wrapping rice paper dumplings on a wooden cutting board

Prepare the Filling: Cook the filling to remove excess moisture out of the vegetables. Taste the filling and adjust it to your liking. Let it cool before wrapping.
Prepare the Rice Paper: Fill a shallow dish with slightly cool room temperature water and dip a rice paper wrapper in water for 5-10 seconds until pliable as they will continue to soften out of the water.
Assemble the Dumplings: Place filling in the center of the rice paper. There are two ways to wrap these dumplings, more on that below.
To Pan Fry: Heat oil in a non-stick skillet over medium-high heat. Cook dumplings seam-side down for 2-3 minutes on each side until golden and crispy.
To Air Fry: Preheat air fryer to 375°F (190°C). Spray or brush dumplings with oil. Cook in a single layer for 8-10 minutes, flipping halfway.
Serving: Serve hot with dipping sauce. Enjoy!

How to Wrap Rice Paper Dumplings

The photo above shows how I used to wrap them with the bottom up, sides towards the middle and then top down. I’ve been wrapping them slightly differently now to ensure the filling is tightly packed in. I fold bottom edge up, top edge down and then turn the entire thing. Then bottom edge up (left edge) and then pack the filling down. Then close it top edge (right edge) down. I repeat for the second wrap, but when closing I fold the sides in to make it look more uniform and so that the surface is flat. This will help them cook evenly! Please watch the quick video tutorial above on how to wrap my rice paper dumplings for a visual!

rice paper dumplings on a black frying pan

How to Store and Reheat

You can prepare the fillings in advance, they keep in the refrigerator in an air tight container for up to 4 days. I recommend wrapping them and then cooking them before planning to serve. However, if you do have cooked dumpling leftovers, store them in an air tight container for up to 2-3 days. You can pan fry or air fry them again to make them crispy, but note that they won’t be ask crispy.

Top Tips for Crispy Rice Paper Dumplings

Do not over soak: Dip the rice paper in water for about 5-10 seconds, or until they’re pliable but not too soft. They continue to soften out of the water. Over soaking the rice papers makes them harder to wrap, they might break when pan frying them and make them soggy.
Soak rice paper in cold water: Warm or hot water causes them to get too soft and tear.
Use a wooden cutting board to wrap: When wrapping, I find it easier to do it on a wooden cutting board because they do tend to stick on glass and plastic, causing them to tear.
Use two rice papers to wrap one dumpling: Especially if you are new to using rice paper or it’s your first time making them, this prevents them from tearing when cooking. Place the first wrapped dumpling folded side down so that the thickness of the wrapper is the same on both sides. When wrapping the second layer, keep the folded side down so that the thickness of the skin it same on both sides.
Coat the dumpling tray with oil: This will prevent them from sticking to the surface and potentially tearing when picking them up. Altneravietly, use a non-stick tray keep them from sticking to the surface as you work through the batch.
Let the dumplings dry: Don’t cover the dumplings while making them. Let the dumplings dry out on the surface a little, until they don’t stick to your fingers when touching them. This helps make them crispier and the inside won’t dry out because they’ll rehydrate from the moisture from the filling.
Cook and brush with oil: Don’t be stingy with the oil, be sure to cook in enough oil and brush more on the other side to make them crispy! It also helps prevent them from sticking to the pan and tearing.
Use a non-stick skillet: This makes them easier to cook and flip without tears because they won’t stick to the pan. This T-fal pan is my favourite non-stick pan to use for these dumplings.
Don’t over-crowd the pan: Rice papers tend to ‘stick’ when they touch each other so when pan frying, do not let the edges of the dumplings touch one another or they may cause tearing. Brushing them with oil also helps with this.
Serve & eat them immediately! These dumplings made with rice papers don’t stay crispy for a long time so they are truly best consumed as soon as they’re done cooking. Serve on a wire rack to keep both sides crispy while eating them!

Recipe FAQ

Where to buy rice papers?

Asian grocery stores are your best bet. Depending on where you live, you might find rice paper wrappers in the international food aisle or health food aisle of your local grocery store. You can easily order rice papers online as well.

Do you soak rice paper in cold or warm water?

Dip the rice papers in cool to room temperature water cold water for a few seconds. Warm or hot water will make the rice papers too soft and may cause tearing.

How to keep rice paper dumplings from sticking?

Use a non-stick skillet when pan frying to prevent them from sticking and making them easier to flip. If using another type of pan, oil generously making there there are no bare spots that could potentially cause the dumplings to stick and tear. Keep an inch between each dumpling so they don’t stick together and break too.

Can you air fry rice paper dumplings?

Yes! Once you wrap them all up, spray with a little oil and then air fry at 385 F (196 C) for 12-15 minutes, flipping half way. Be sure to oil the other side as well.

Can you bake rice paper dumplings?

Yes, bake them by brushing them with oil and then cooking them in the oven at 375 F (190 C) for about 15-20 minutes, flipping half way.

Can you make these dumplings ahead of time?

You can prepare the fillings ahead of time, but I recommend wrapping them before serving for best texture.

Can you freeze rice paper dumplings?

No, I don’t recommend it. Rice papers do not freeze well and the texture really changes when defrosted.

I’ve shared many recipes on my blog, but these crispy rice paper dumplings remain one of my top three favourite original recipes. They’re inexpensive to make and perfect for using leftover ingredients in the fridge

More delicious dumplings to try

golden crispy rice paper dumplings on a blue plate

If you recreate this Rice Paper Dumplings recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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