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.

How to prevent rice paper from tearing

To prevent the rice papers from tearing, make sure not to over soak them, double wrap, brush oil on them and use enough oil when frying. For pan fried rice paper dumplings, make sure there is enough space between them so they don't stick together.

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 390F (200 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?

You could, but I don't recommend it. Rice papers do not freeze well and the texture really changes when defrosted.

Rice Paper Dumplings (The Original Recipe) (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 paper wrappers (size small, 16 cm rounds); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; few drops of layu or chili oil

Description

These Rice Paper Dumplings are an easy, vegan, and gluten-free recipe filled with tofu, fresh vegetables, and savory flavors. With a golden, crispy exterior and slightly chewy texture, they can be pan-fried or air-fried for a quick and simple meal. Made with just a few ingredients, this recipe is perfect for a fast lunch, dinner, or snack!

Ingredients

Units

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 paper wrappers (size small, 16 cm rounds)

Dipping Sauce (1:1 soy sauce to rice vinegar ratio)

1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
few drops of layu or chili oil

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Instructions

Prepare the filling: Heat 1 tbsp of oil in a pan over medium high heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute). Add the vegetables and tofu to the skillet and add the salt. Cook until the vegetables are tender and excess liquid has cooked off (5-7 minutes). Add the sesame oil, soy sauce, white pepper and msg. Taste and adjust the seasoning to your liking. Remove the filling from the heat and let it cool.
Prepare the Rice Paper: Fill a large shallow dish or pie plate with cool water. Dip one rice paper wrapper into the water for about 5-10 seconds (don’t over soak!) until it becomes soft and pliable. Carefully lay the softened wrapper on a clean damp cutting board.
Assemble the Dumplings: Place about 2 tbsp of filling in the center of the softened rice paper wrapper. Fold the bottom edge of the wrapper up over the filling. Fold the top edge down over the bottom edge. Turn the whole thing and fold the bottom (left edge) up. Pack the filling down with your finger or chopsticks and then fold the top (right edge) down to close.
Double wrap: Dip another piece of rice paper until pliable and then place the dumpling seam side down so the thickness of the dumpling is even.
To pan fry the dumplings: Heat enough oil to cover the surface of a non-stick skillet over medium high heat. Place the dumplings in the skillet seam-side down. Cook for about 2-3 minutes on each side until the wrappers are golden and crispy.
To air fry the dumplings: Preheat the air fryer to 390°F (200°C) and spray or brush the dumplings with oil. Cook the dumplings in a single layer for about 8-10 minutes, flipping them halfway through to ensure even crispiness.
Serving: Mix the dipping sauce together and serve it with the rice paper dumplings on the side. Enjoy them hot and fresh for the crispiest dumplings!

Notes

*Any firmness of tofu (traditional, medium firm, firm or extra firm) can be used for this recipe. Just be sure to pat off or press moisture out of the tofu so that the excess left will cook off quicker when making the filling and prevent it from getting too wet.
Helpful equipment: non-stick pan, grater
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main dish
Method: Pan fry
Cuisine: Chinese, Japanese

Nutrition

Serving Size: 1 serving
Calories: 445
Sugar: 5.9 g
Sodium: 605 mg
Fat: 9.8 g
Saturated Fat: 1 g
Unsaturated Fat: 5.6 g
Trans Fat: 0
Carbohydrates: 80.8 g
Fiber: 4.5 g
Protein: 8.6 g
Cholesterol: 0