Let’s Make: Rice Paper Dumplings.
These dumpling are absolutely viral. This recipe is goes from from 0 to 100k real quick, it gave me that many followers. Literally being viewed for more than 11 million times.
This dumpling aren’t really complicated to make, there is no need to do some complex finger folding shenanigans, as if you might accidentally summon a demon. I’ve done it once, and I’m just gonna say….that activity is not for me….summoning the demon I mean, not pleating the dumpling. He was weirdly attractive, in a gory and bloody way Anyway, the ingredients in this recipe aren’t really hard to source. Some might call it a flat Vietnamese spring roll, which I guess is one way to say it.
I cut the ingredients really finely, but you don’t have to do so. I just did it to make each dumpling more homogenous. Just kidding, I didn’t cut them. I forced my mom to do it. She used a food processor.
You can fold the dumpling into any shape that you want, but it is very important that you warp the filling twice with two sheets of rice paper.
Let’s Get Cooking
In-Depth Recipe Below:
Rice Paper Dumplings
Ingredients
Filling:
- 1 Lb Ground Beef
- ½ Onion chopped or minced
- 1 Carrot chopped
- 1 Tbsp Ginger
- 1 Tbsp Garlic
- 2.5 Tbsp Soy Sauce
- 2 Tsp Rice Vinegar
- 1 Tbsp Black Pepper
- 1.5 Tsp Sesame Oil
- ½ C Shiitake Mushrooms Cubed
- 2 Tbsp Scallions Chopped or Sliced
- 2 Eggs
- 1.5 C Cabbage Shredded
Wrapper:
- 2.5 C Hot Water
- 1 Tsp Sugar
- 1 Tsp Rice Vinegar
- 20-30 Rice Paper/Spring Roll Wrapper
Sauce:
- 1 Tbsp Soy Sauce
- ½ Tsp Ginger Grated
- ½ Tsp Garlic Grated
- 1 Tsp Rice Vinegar
Instructions
Procedure:
- Mix all of the filling ingredients together and cover to marinate for at least 30 minutes
- Mix sugar, water, and 1 tsp rice vinegar together in a big plate. Wet or soak the rice paper completely for about 5-10 seconds
- Put in about 1.5 Tbsp of filling in the middle of the wet rice paper. Shape the filling into a square and wrap into a square. Wrap the dumpling again with another layer of rice paper, but ensure that each side of the rice paper has equal layers. This can be done by putting the thick side of the dumpling facing down onto the second rice paper and placing the folding flaps the second rice paper on the thin side.
- On a medium high heat oiled pan, fry both sides until golden brown and fully cooked, about 3-7 minutes per each side. Torch for extra crunch if wanted. Alternatively, brush all sides with oil and airfare at 400F for 8 minutes or until golden brown and crunchy
- Mix the sauce ingredients.
Notes
In-Depth Recipe
Rice Paper Dumplings:
- Mix Ground Beef, Onions, Carrots, Ginger, Garlic, Soy Sauce, Rice Vinegar, Black Pepper, Shiitake Mushrooms, Sesame Oil, Scallions, Eggs, Cabbage together. Cover and let it sit for at least 30 minutes. This will help distribute the flavor completely and absorb the liquid.
2. Fill and Deep plate with Hot Water and mix in Sugar and Rice Vinegar. Soak the Rice paper completely in the water mixture for about 5-10 seconds. You don’t want the rice paper to be super wet, just flexible enough to wrap. (Video got Corrupted at this part,
3. Put in about 1.5 Tbsp of filling in the middle of the wet rice paper. Shape the filling into a square and wrap into a square. It’s very important that the filling is spread thinly and that the dumpling won’t be over filling with the filling. Wrap the dumpling again with another layer of rice paper, but ensure that each side of the rice paper has equal layers. This can be done by putting the thick side of the dumpling facing down onto the second rice paper and placing the folding flaps the second rice paper on the thin side. Leave the Rice paper dumplings to dry a little bit, and wrap the rest of the filling
4. On a medium high heat oiled pan (Use a lot of oil, If you fear the dumplings will stick) fry both sides until golden brown and fully cooked, about 3-7 minutes per each side. Torch for extra crunch if wanted. Alternatively, brush all sides with oil and airfare at 400F for 8 minutes or until golden brown and crunchy Mix Soy Sauce, Ginger, Garlic, and Rice Vinegar to make the dumpling sauce if wanted
