Introduction to Rice Paper Dumplings:

I’m obsessed with dumplings so I’m always looking for new ways to try them. So when I saw these, I just knew I had to give them a try! Dumpling wrappers are sort of a pain to make from scratch any ways so using rice paper is quicker, simpler, and overall more convenient! Plus these have the most unique and delicious texture – I’m obsessed! The outside is perfectly crisp but the center is soft and chewy. I love it.

Also, one of the best parts about making dumplings is you can prep a ton of filling before hand and then use it for your meals throughout the week! I really can’t stand the traditional concept of meal prepping but prepping certain parts of dishes makes life so much easier. So for example, I make this filling in advance but the rest of the dish “fresh.” The filling is the most time-consuming part of making these dumplings, so once that’s done, all I have to do is wrap the dumplings and pan-fry them later in the week. So I can end up making these in just 10 minutes as a quick meal once that filling is done!

Breakdown of the Ingredients:

This filling is super simple and basic. You can pretty much use whatever veggies or protein you like but I love using tofu, cabbage, and carrots in mine. I also love mushroom dumplings so I think that would work really well here too. Also, red onions work fine and they’re what I typically end up using because I’m more likely to have them in my pantry; but I think shallots are really great in dumpling filling because they’re a bit milder in flavor!

One word of advice for this filling is to make sure you take it easy on the garlic and ginger! For whatever reason it can be really overpowering in this dish.

Also, if you’re looking for rice paper you can find them at most grocery stores. I’ve gotten mine at ralphs, whole foods, safeway, and H-Mart before too.

Shredded Cabbage
Shredded carrots
Red onions
Minced garlic
Crushed ginger
Soy sauce
Rice vinegar
Brown sugar
Salt (to taste)
Oil (plus more for frying your dumplings)
Extra firm tofu
Rice paper sheets
Scallions (for garnish)

Dipping Sauce:

You can also make an delicious dipping sauce to go with these dumplings or even just dip them in some plain soy sauce. For dipping I love mixing up some rice vinegar, soy sauce, honey, scallions, and sriracha. I think chili oil works really well too for the spice element. I typically just eyeball these ingredients and adjust them as needed, but if you’d like exact measurements for the sauce, you can find them here. Just sub (or add) some chili oil if you prefer.

Process + Keys to Success:

Sauté your red onions until translucent and then add in garlic and ginger. Cook until fragrant then add in all of your veggies and tofu.
Turn your heat on high after you’ve put in the veggies because they will release a lot of water.
Once the veggies have wilted and most of the water has been cooked out, add in your salt and sauces.
Wet your rice paper sheets, one at a time, in lukewarm water for just a few seconds. Add 2 tbsps or so of the dumpling filling in the center and then wrap the dumplings (sort of like a burrito!)
Pro Tip: Make sure not to over-soak the rice paper! It will continue you soften even after you take it out of the water. You should really only be dipping the rice paper for about 5 seconds or so and then taking it out. It will still feel a bit firm but you’ll notice the texture change pretty quickly!
Wrap one more time in another rice paper sheet. (So, two sheets total).
Pan fry your dumplings and garnish with scallions and serve!