Rice Paper Dumplings
Viral Rice Paper Dumplings that are extremely easy to make. Crunchy, Savory, and without any of the complex dumpling folding nonsense. I just want to eat good food!
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
Don't soak the rice paper too long, you just want it to be flexible enough to wrap.
Don't add too much fillings, and spread it thinly or the dumpling won't cook well.
Let the dumplings dry a little before frying. That will help it fry well.
Use a lot of oil, if you are afraid that the dumpling will stick on the pan.
Freeze them individually before storing them together or they will stick. Take them out of the freezer and lay them individually to let them defrost before cooking.