Crispy and Chewy Rice Paper Dumplings
Crispy and Chewy Rice Paper Dumplings
Rice Paper Dumplings: A Recipe for Crispy, Chewy Homemade Dumplings, Utilizing Rice Paper for a Healthy Snack
Today, I’m sharing a recipe for homemade dumplings using rice paper! Inspired by Vietnamese ‘Chả giò’ (fried spring rolls), we’ll use rice paper as our dumpling wrapper. This recipe features a generous filling of meat, tofu, and various vegetables, deep-fried to perfection. The result is a dumpling with a delightfully crispy exterior and a moist, flavorful interior. It’s a healthy and delicious snack or even a light meal!
Dumpling Filling Ingredients- Rice paper wrappers (as needed)
- 250g ground pork
- 1/4 onion, finely chopped
- 1/4 zucchini, finely chopped
- 1/4 carrot, finely chopped
- 1/2 block firm tofu, squeezed dry with a cheesecloth
Seasoning for Filling and Dipping Sauce- Gompyo Jangajji Soy Sauce (for dipping)
- 1/4 tsp red pepper flakes (for sauce)
- 1 Tbsp oyster sauce (for filling)
- Pinch of salt (for filling)
- Pinch of black pepper (for filling)
- Gompyo Jangajji Soy Sauce (for dipping)
- 1/4 tsp red pepper flakes (for sauce)
- 1 Tbsp oyster sauce (for filling)
- Pinch of salt (for filling)
- Pinch of black pepper (for filling)
Cooking Instructions
Step 1
First, ensure the tofu is completely dry. Wrap it in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. This step is crucial to prevent a soggy filling and ensure a good texture. Finely chop the onion, zucchini, and carrot. Cutting them very small will make rolling easier and ensure they cook evenly.
Step 2
In a bowl, combine the ground pork, squeezed tofu, and all the finely chopped vegetables. Add the oyster sauce, a pinch of salt, and a pinch of black pepper. Mix everything together and then knead the mixture with your hands until it becomes sticky and well-combined. This kneading process helps the filling hold its shape when cooking.
Step 3
Prepare a shallow dish of lukewarm water. Briefly dip one sheet of rice paper into the water until it’s pliable but not overly soggy – about 10-15 seconds should suffice. Place the softened rice paper on a clean surface. Spoon about 1-2 tablespoons of the filling onto the center of the wrapper. Fold in the sides and then roll it up tightly, like a spring roll. Gently press the edge to seal it.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the rolled rice paper dumplings into the hot oil. Fry them gently, turning occasionally, until they are golden brown and crispy on all sides. Make sure they are cooked through to the center. The medium-low heat ensures the filling cooks before the wrapper burns.
Step 5
While the dumplings are frying, prepare the dipping sauce. Pour some Gompyo Jangajji Soy Sauce into a small dish. If you like a bit of heat, stir in the 1/4 teaspoon of red pepper flakes. Serve the crispy, hot dumplings immediately with the dipping sauce. Enjoy the delightful contrast between the crunchy wrapper and the savory, tender filling!
