Description
These Crispy Rice Paper Dumplings feature a flavorful pork and vegetable filling wrapped in delicate rice paper, pan-fried to golden perfection. The dumplings offer a delightful crunchy texture on the outside with a tender, savory inside, complemented by a drizzle of spicy chilli oil and soy sauce for dipping. Perfect as an appetizer or snack, these vibrant dumplings combine Asian-inspired flavors with an easy-to-follow method using dumpling presses and simple ingredients.
Ingredients
Scale
Rice Paper Dumplings
- 3 rice paper rounds (about 22cm or 8.5 inches in diameter)
- 2 tbsp vegetable oil
- Marion’s Kitchen Crispy Chilli Oil, or chilli oil of your choice, to drizzle
- Soy sauce, to serve
Filling
- 50g (1.5 oz) bean thread (cellophane/glass) noodles
- 1 tbsp vegetable oil
- 2 garlic cloves, peeled
- ½ tsp black peppercorns
- 100g (3.5 oz) pork mince
- ½ cup coarsely grated carrot
- ½ cup finely sliced red cabbage
- 1 tbsp fish sauce
Instructions
- Soak the Noodles: Soak the bean thread noodles in room temperature water for 5 minutes until they become bendy and pliable but not fully cooked.
- Cook the Noodles: Bring a small saucepan of water to a boil. Add the soaked noodles and cook for 2 minutes or until just tender. Drain and rinse under cool tap water to stop further cooking. Cut into shorter lengths with scissors and set aside.
- Prepare Garlic and Pepper Paste: Using a mortar and pestle, pound the garlic cloves and black peppercorns into a rough paste to release their aromas.
- Cook the Pork Mixture: Heat a wok over high heat, add 1 tablespoon vegetable oil and the garlic-pepper paste. Stir-fry quickly for 10 seconds until fragrant. Add the pork mince, breaking it up with a spatula, and stir-fry for 5 minutes until just cooked through.
- Add Vegetables and Noodles: Add the grated carrot, sliced red cabbage, cooked noodles, and fish sauce. Stir-fry for 2 minutes until well combined, noodles tender, and vegetables slightly wilted. Transfer the filling to a plate and allow it to cool completely.
- Prepare the Dumpling Wrappers: Cut each rice paper round into quarters using scissors. Dip each quarter briefly in hot water to soften, then place onto a dumpling press until pliable. Repeat with remaining pieces and second dumpling press.
- Fill and Seal Dumplings: Place a heaped teaspoon of the cooled filling in the center of each softened rice paper piece on the dumpling press. Firmly press the dumpling together to enclose the filling and seal well. Carefully remove and place the shaped dumplings on a tray lined with baking paper. Repeat with all pieces and filling.
- Pan-Fry the Dumplings: Heat 1 tablespoon vegetable oil in a large non-stick frying pan over medium-high heat. Add half the dumplings without overcrowding or touching. Cook for 2-3 minutes on one side until golden and crispy, carefully flip and cook the other side for another 2-3 minutes until evenly golden. Transfer cooked dumplings to a serving plate. Repeat the process with remaining oil and dumplings.
- Serve: Drizzle the crispy dumplings with your preferred chilli oil and serve immediately with soy sauce for dipping.
Notes
- Ensure the filling has cooled before filling the dumplings to prevent the rice paper from tearing.
- Cutting the noodles into shorter lengths helps with easier filling and eating.
- If you don’t have dumpling presses, you can fold the rice paper quarters carefully by hand.
- Keep the cooked dumplings warm in a low oven if not serving immediately, but best served fresh for max crispiness.
- Adjust the amount of chilli oil to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: crispy dumplings, rice paper dumplings, pork dumplings, pan-fried dumplings, Asian appetizer, chilli oil dumplings
