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These Rice Paper Dumplings deliver crispy chew paired with tender savory chicken and fresh aromatics all hugged in delicate Vietnamese rice paper for that irresistible bite I crave on busy nights When I want something a bit homemade a touch street food and a hundred percent crowd-pleasing this comes to the table
I first made these rice paper dumplings for a family movie night using leftover chicken and the joy on everyone’s faces was unforgettable Now these dumplings make regular appearances whenever I crave takeout but want a little kitchen therapy
What You'll Need
- rice paper sheets: use Vietnamese brands for best stretching and smooth texture avoid extra thin brittle sheets for easy folding
- minced chicken: go for chicken thigh for juiciness or use breast for leaner fill
- garlic: freshly grated makes the filling aromatic and bold
- ginger: grated for its slight heat and fragrant kick
- spring onions: choose firm stalks for a clean bite and vivid color
- soy sauce: adds salty savory notes opt for low sodium if needed
- oyster sauce: brings sweet and umami depth but hoisin works for a sweeter fill
- sesame oil: toasted type gives rich nutty finish
- cornstarch: helps bind the filling for juicy non-crumbly interiors
- salt and white or black pepper: seasons and sharpens flavors
- for the dipping sauce: soy sauce rice vinegar or lemon sugar and chili oil customize to your tang and heat preference always taste and adjust
How to Make It
- Prepare the Filling:
- Mix the chicken garlic ginger and spring onions in a large bowl Use your hands for best blending Drizzle in soy sauce and oyster sauce then add sesame oil Sprinkle the cornstarch and season with salt and pepper Mix until the filling feels sticky not watery A sticky texture means the dumplings will hold together and stay juicy inside
- Soften the Rice Paper:
- Fill a large shallow dish with warm water Working one at a time submerge a rice paper sheet quickly just until malleable about five seconds Lay it flat on a damp clean towel Do not oversoak or the sheet will tear
- Assemble the Dumplings:
- Spoon about a tablespoon of filling onto the lower third of each rice paper sheet Fold both sides inwards then roll up tightly to seal The shape should be compact and there should be no visible holes Overfilling makes rolling tricky keep the assembly moderate and even
- Cook the Dumplings:
- For steaming set the filled dumplings on parchment in a steamer basket Steam over simmering water for about seven to ten minutes until the chicken filling is opaque For pan-frying heat a nonstick pan with a film of oil and lay dumplings seam-side down Cook over medium heat flipping once until crisp and golden on both sides usually two to three minutes a side
- Make the Dipping Sauce:
- Whisk together soy sauce rice vinegar sugar and optional chili oil in a small bowl Stir until sugar dissolves Taste and add more acid or sweet to your liking
- Serve and Enjoy:
- Serve dumplings piping hot with dipping sauce on the side I love to top with extra scallions or a splash of chili crisp for a final flourish
My favorite part is always the stretch and crisp of pan-fried rice paper One time my nephew helped fold and we laughed at every wonky shape It proves these are a joy to make even when imperfect
Storage Tips
Keep cooked dumplings refrigerated in an airtight container for up to three days To reheat steam gently or pan fry with a little oil to revive the crisp texture For longer storage freeze in a single layer then transfer to a bag and cook from frozen
Ingredient Substitutions
You are not limited to mince chicken Try ground pork turkey shrimp or crumbled tofu for vegetarian A splash of fish sauce gives more depth or swap hoisin for a sweeter edge If you are out of spring onion chopped chives or leeks work
Serving Suggestions
Serve these dumplings as an appetizer with a pickled vegetable salad For a main build a bowl with jasmine rice and sautéed greens They are fun for potluck parties since they hold together well
Cultural and Seasonal Touches
Rice paper dumplings blend traditional Vietnamese wrappers with any filling you choose For Lunar New Year I sneak in shredded carrots for fortune and color In summer I use extra herbs like mint and cilantro for brightness
Each dumpling is a mini adventure and whether steamed or crisped in the pan the flavors shine Enjoy making them your own and sharing the joy with friends and family
Recipe FAQs
- → Can I use other proteins in the filling?
Yes, the filling can be customized with shrimp, pork, or tofu for different flavors and textures.
- → How do I prevent rice paper from tearing?
Dip the rice paper briefly in warm water until softened, then handle gently to avoid tears while wrapping.
- → What cooking methods work best?
Both pan-frying and steaming work well. Pan-frying adds crispiness, while steaming keeps them soft and light.
- → Can I make dumplings in advance?
You can prepare the filling and wrap the dumplings ahead. Cook just before serving for best texture.
- → What dipping sauce pairs well?
A mix of soy sauce, rice vinegar, and a touch of chili oil creates a tangy, savory dipping sauce.