Crispy Mushroom Cream Cheese Rice Paper Dumplings
Crispy Mushroom Cream Cheese Rice Paper Dumplings
Ingredients
For the Mushroom Filling
- 300 grams mushrooms, finely chopped
- 5-7 garlic cloves, finely chopped
- 1 onion, thinly sliced
- 1 teaspoon butter
- 1/2 cup cream cheese, softened
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Dumplings
- 12-16 rice paper wrappers, 8.5-inch diameter
- 1/2 cup vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/4 cup sweet chili sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the vegetables: Finely chop the 300 grams of mushrooms and 5-7 garlic cloves. Thinly slice the 1 onion.
⏱️ 10 min
- 2
Make the mushroom filling: Heat 1 teaspoon of butter in a large skillet or frying pan over medium heat. Add the chopped garlic and brown for 1-2 minutes until fragrant.
⏱️ 3 min
- 3
Add the chopped mushrooms and thinly sliced onions to the pan. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned, and the onions are softened and translucent.
⏱️ 10 min
- 4
Remove the skillet from the heat. Stir in the 1/2 cup softened cream cheese, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper until well combined and creamy. Set aside to cool slightly.
⏱️ 5 min
- 5
Prepare the rice paper wrappers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it is pliable but not overly soft or sticky.
⏱️ 1 min
- 6
Lay the softened rice paper wrapper flat on a clean, damp surface (like a cutting board or large plate). Place about 1 1/2 to 2 tablespoons of the mushroom cream cheese filling near the bottom edge of the wrapper.
⏱️ 1 min
- 7
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly from the bottom up to form a dumpling or spring roll shape. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 8
Fry the dumplings: Heat 1/2 cup of vegetable oil in a large non-stick skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of rice paper is dropped in.
⏱️ 2 min
- 9
Carefully place a few dumplings into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min
- 10
Remove the crispy dumplings from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dumplings.
⏱️ 8 min
- 11
Serve immediately with sweet chili sauce and a sprinkle of fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mushroom Cream Cheese Rice Paper Dumplings
For the Mushroom Filling
- 300 grams mushrooms, finely chopped
- 5-7 garlic cloves, finely chopped
- 1 onion, thinly sliced
- 1 teaspoon butter
- 1/2 cup cream cheese, softened
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Dumplings
- 12-16 rice paper wrappers, 8.5-inch diameter
- 1/2 cup vegetable oil, for frying, or as needed
For Serving (Optional)
- 1/4 cup sweet chili sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the vegetables: Finely chop the 300 grams of mushrooms and 5-7 garlic cloves. Thinly slice the 1 onion.
⏱️ 10 min - 2
Make the mushroom filling: Heat 1 teaspoon of butter in a large skillet or frying pan over medium heat. Add the chopped garlic and brown for 1-2 minutes until fragrant.
⏱️ 3 min - 3
Add the chopped mushrooms and thinly sliced onions to the pan. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are browned, and the onions are softened and translucent.
⏱️ 10 min - 4
Remove the skillet from the heat. Stir in the 1/2 cup softened cream cheese, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper until well combined and creamy. Set aside to cool slightly.
⏱️ 5 min - 5
Prepare the rice paper wrappers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it is pliable but not overly soft or sticky.
⏱️ 1 min - 6
Lay the softened rice paper wrapper flat on a clean, damp surface (like a cutting board or large plate). Place about 1 1/2 to 2 tablespoons of the mushroom cream cheese filling near the bottom edge of the wrapper.
⏱️ 1 min - 7
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly from the bottom up to form a dumpling or spring roll shape. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 8
Fry the dumplings: Heat 1/2 cup of vegetable oil in a large non-stick skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of rice paper is dropped in.
⏱️ 2 min - 9
Carefully place a few dumplings into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min - 10
Remove the crispy dumplings from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dumplings.
⏱️ 8 min - 11
Serve immediately with sweet chili sauce and a sprinkle of fresh cilantro, if desired.
⏱️ 1 min