Name: Rice Paper Dumplings with Crispy Pan-Fried Filling and Delicious Dipping Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 250 grams Chicken minced (Ground chicken); 1 tbsp Garlic (Grated or paste); 2 tsp Ginger (Grated or paste); 3-4 Spring onions (Finely chopped); 1 tbsp Soy sauce (Regular or light soy sauce); 1 tbsp Oyster sauce (Or hoisin sauce); 2 tsp Sesame oil; 2 tsp Cornstarch; ¼ tsp Salt (or salt to taste); ¼ tsp White pepper (or black pepper to taste); 12-15 sheets Rice Paper (Vietnamese rice paper); 2 tbsp Soy sauce (Regular or light soy); 1 tbsp Rice vinegar (Or lemon juice); 1 tsp Sugar (Or honey); 1 tsp Chilli oil (Optional)

Ingredients

12-15 sheets Rice Paper (Vietnamese rice paper)

250 grams Chicken minced (Ground chicken)

1 tbsp Garlic (Grated or paste)

2 tsp Ginger (Grated or paste)

3-4 Spring onions (Finely chopped)

1 tbsp Soy sauce (Regular or light soy sauce)

1 tbsp Oyster sauce (Or hoisin sauce)

2 tsp Sesame oil

2 tsp Cornstarch

¼ tsp Salt (or salt to taste)

¼ tsp White pepper (or black pepper to taste)

2 tbsp Soy sauce (Regular or light soy, for dipping sauce)

1 tbsp Rice vinegar (Or lemon juice, for dipping sauce)

1 tsp Sugar (Or honey, for dipping sauce)

1 tsp Chilli oil (Optional, for dipping sauce)

Instructions

Step 1: In a large bowl, combine the ground chicken with grated garlic, ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. Set aside while preparing the rice paper wrappers.

Step 2: Dip one rice paper sheet into water briefly for just a few seconds to soften slightly—avoid soaking too long to prevent tearing. Place the softened sheet on a clean cutting board, add a spoonful of the filling in the center. Fold the sides in first, then fold the top and bottom edges over to form a neat rectangle or square. For extra sturdiness, you may double-wrap the dumplings.

Step 3: Heat a nonstick pan over medium heat and add a small amount of oil. Place the folded dumplings in the pan and cook for 2–3 minutes on each side until they are crispy and golden brown. Remove and drain on paper towels if desired.

Step 4: In a small bowl, mix soy sauce, rice vinegar (or lemon juice), sugar (or honey), and optional chili oil. Stir well until smooth. Taste and adjust seasoning as needed to balance salty, sweet, and spicy flavors.

Step 5: Arrange the crispy dumplings on a plate and serve warm with the prepared dipping sauce alongside for an irresistible appetizer or snack.

Tips & Variations

Double wrapping the dumplings with rice paper adds extra sturdiness and prevents them from breaking during cooking.

For a vegetarian version, substitute the chicken with finely chopped mushrooms or tofu.

Adjust the chili oil in the dipping sauce to suit your spice preference.

Serve with fresh herbs like cilantro or mint for added freshness.

FAQs

Can I freeze these dumplings?

Yes, you can freeze the folded dumplings before cooking. Arrange them on a tray to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the frying time.

What if I don’t have rice paper wrappers?

If rice paper wrappers aren’t available, you can use regular dumpling or wonton wrappers, but the texture and flavor will differ. Rice paper gives these dumplings their unique crispiness and lightness.