I love making these rice paper dumplings when I want something crispy, comforting, and quick without the hassle of traditional dumpling dough. The rice paper turns beautifully golden and crunchy on the outside while staying slightly chewy, and the savory vegetable and tofu filling makes every bite satisfying. This recipe has become one of my favorite go-to meals for lunch, dinner, or even a snack.
Why You’ll Love This Recipe
I love this recipe because it’s simple, flexible, and incredibly reliable. I don’t need any special wrapping skills, and I can adjust the filling based on what I already have in my fridge. It’s naturally vegan and gluten-free, yet still filling and full of flavor. Whether I pan-fry or air-fry these dumplings, they always come out crispy and delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dipping sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
A few drops of chili oil
Directions
I start by heating a pan over medium-high heat with a little oil. I add the garlic and ginger and sauté them until fragrant. Next, I add the onion, vegetables, and tofu, seasoning everything with salt. I cook the mixture for several minutes until the vegetables are tender and the excess moisture has cooked off.
Once the filling looks dry, I stir in the sesame oil, soy sauce, white pepper, and optional MSG. I taste and adjust the seasoning if needed, then remove the filling from the heat and let it cool completely.
I fill a shallow dish with cool water and dip one rice paper wrapper for about 5 seconds until just pliable. I place it on a damp cutting board and spoon about 2 tablespoons of filling into the center. I fold the wrapper into a compact dumpling, then dip a second rice paper wrapper and wrap it around the first dumpling for extra strength.
For pan-frying, I heat oil in a non-stick skillet over medium heat and cook the dumplings seam-side down until golden and crispy, flipping once to crisp both sides. For air frying, I lightly brush or spray the dumplings with oil and cook them at 200°C for about 8–10 minutes, flipping halfway through. I serve them hot with the dipping sauce.
Servings And Timing
I usually get about 12 dumplings from this recipe. The total time is around 25 minutes, including preparation and cooking. One batch makes a satisfying meal for one or a shared appetizer for two people.
Variations
I enjoy changing up the filling depending on what I have on hand. Sometimes I add extra mushrooms, leafy greens, or shredded zucchini. I also like using tempeh or plant-based grounds instead of tofu. For a fun twist, I occasionally make sweet dumplings with sliced banana and chocolate.
Storage/Reheating
I store leftover cooked dumplings in an airtight container in the refrigerator for up to 2–3 days. When reheating, I use a pan or air fryer to bring back the crispiness. I avoid freezing them, since rice paper doesn’t hold up well once thawed.
FAQs
Can I Make The Filling Ahead Of Time?
I often prepare the filling in advance and store it in the fridge for up to four days, then wrap and cook the dumplings just before serving.
Do I Have To Double Wrap The Dumplings?
I always double wrap them because it prevents tearing and helps the dumplings cook more evenly.
Why Are My Dumplings Sticking To The Pan?
I make sure to use a non-stick pan and enough oil, and I avoid overcrowding the skillet.
Can I Use The Air Fryer Instead Of A Pan?
I use the air fryer often, especially when I want less oil. The texture is slightly thicker but still very crispy.
How Do I Keep Rice Paper From Tearing?
I soak the rice paper briefly in cool water, let the filling cool completely, and double wrap each dumpling for the best results.
Conclusion
I keep coming back to these rice paper dumplings because they’re easy, customizable, and incredibly satisfying. They give me all the comfort of dumplings with far less effort, and they’re perfect for quick meals or sharing with others. Every time I make them, they remind me why simple recipes can be the most rewarding.
These crispy Rice Paper Dumplings are stuffed with a savory tofu and veggie filling, then pan-fried or air-fried until golden. Naturally vegan and gluten-free, they’re quick, customizable, and irresistibly satisfying.
Total Time:25 minutes
Yield:12 dumplings
Ingredients
24 small rice paper wrappers (about 16 cm)
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1/2 small onion (60 g), diced
150 g tofu, crumbled
1 1/2 cups shredded cabbage (105 g)
1 small carrot (50 g), shredded
3 shiitake mushrooms (70 g), chopped
2 scallions, sliced
1 tsp salt (or to taste)
1 tbsp sesame oil
1 1/2 tbsp soy sauce
1/4 tsp MSG (optional)
1/2 tsp white pepper
Dipping Sauce:
1 tbsp soy sauce
1 tbsp rice vinegar
A few drops of chili oil
Instructions
Heat oil in a pan over medium-high. Add garlic and ginger; sauté until fragrant.
Add onion, cabbage, carrot, mushrooms, scallions, and tofu. Season with salt and cook until vegetables are tender and moisture is gone.
Stir in sesame oil, soy sauce, white pepper, and optional MSG. Let filling cool completely.
Dip 1 rice paper wrapper in cool water for ~5 seconds. Place on damp board. Add ~2 tbsp filling to center. Fold into a tight rectangle.
Dip a second wrapper and wrap around the first dumpling to double wrap.
Pan-fry: Heat oil in nonstick pan over medium. Cook dumplings seam-side down until golden, flipping once. Air-fry: Brush or spray dumplings with oil and cook at 200°C (390°F) for 8–10 min, flipping halfway.
Serve hot with dipping sauce.
Notes
Use cool water for rice paper to prevent over-softening and tearing.
Double wrapping helps avoid breakage during cooking.
Customize filling with greens, mushrooms, tempeh, or even sweet options like banana and chocolate.
Use a nonstick pan and avoid overcrowding for best results.
