Rice Paper Dumplings Recipe (2024)

FAQs

Can dumplings be made with rice paper? ›

Yes! This is one of my most highly requested recipes. These steamed rice paper dumplings are totally gluten free and absolutely delicious. They're also so easy to make!

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying.

Use cold water: After dunking wrappers into hot, warm, and cold water, we found that the hotter the water, the faster the wrapper hydrated and turned sodden and sticky. Cold water moistens the wrapper more slowly, which gives you more time to work.

Do not over soak your rice papers, only enough until they are bendable without breaking. They will continue to soften as your work with them. If you have troubles with them breaking, either use less stuffing to fill them or double wrap them with two rice paper rolls.

Refrigeration is notorious for drying out rice paper wrappers and making spring rolls rubbery, so fair warning that these won't be quite as supple as their freshly rolled friends (but still delicious nonetheless). Wrap individual summer rolls tightly in plastic wrap and store the rolls in an airtight container.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

To freeze the unfried stuffed dumplings, first place them side by side on a baking sheet or wooden board with some space between them and freeze for 1-2 hours. Once frozen, you can transfer them to a freezer bag to save space. When you want to serve them, fry/steam them straight from the freezer without thawing.

Can I use rice paper instead of wonton wrappers? ›

You can also use rice sheets to wrap gluten-free wontons for wonton soup, slice the soaked rice sheets to make rice paper noodles, or pan grill the rice paper sheets for Vietnamese pizza.

These rice paper spring rolls are the best Chinese spring rolls using rice paper instead of classic spring roll wrappers. These crispy, savory rolls have a colorful, pre-cooked veggie filling (with julienne carrots, red cabbage, scallion, and bean sprouts) as well as marinated shredded tofu.

Both are staples in Asian cooking. Rice paper is just what it sounds like — thin, stiff sheets made primarily from rice, though tapioca starch can be mixed in, too. The most common size is around an 8-inch circle. Wonton wrappers are also very thin, but the primary ingredient in the dough is wheat.

These combine with the ground chicken to form the meatball inside the rice paper. Chicken Broth, Coconut Aminos, Rice Wine, Ginger, Salt, Pepper, and Baby Bok Choy. These ingredients make the delicious broth to accompany the “wontons”.