Crispy Pan-Seared Rice Paper Dumplings
Crispy Pan-Seared Rice Paper Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, lean
- 1 1/2 cups napa cabbage, finely chopped
- 3 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Dumpling Wrappers
- 16 rice paper wrappers, 8.5-inch diameter
For Pan-Searing
- 2 tablespoons vegetable oil, divided
- 1/2 cup water
For the Dipping Sauce
- 1/4 cup Chinsu fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 2 tablespoons water
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes, or to taste
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, napa cabbage, scallions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare the dipping sauce: In a small bowl, whisk together the Chinsu fish sauce, lime juice, granulated sugar, water, minced garlic, and red chili flakes. Set aside.
⏱️ 5 min
- 3
Assemble the dumplings: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft or sticky. Carefully lay the softened wrapper flat on a clean work surface.
⏱️ 5 min
- 4
Place about 1 1/2 to 2 tablespoons of the filling in the center of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and finally roll it up tightly from the bottom to form a compact dumpling. Repeat with the remaining rice paper wrappers and filling.
⏱️ 15 min
- 5
Pan-sear the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place half of the dumplings in a single layer, ensuring they don't touch. Sear for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 5 min
- 6
Carefully pour 1/4 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the dumplings for 5-7 minutes, or until the pork filling is cooked through and the rice paper is soft and translucent. Remove the lid and cook for another 1-2 minutes to allow any remaining water to evaporate and re-crisp the bottoms.
⏱️ 8 min
- 7
Transfer the cooked dumplings to a serving platter. Repeat the pan-searing and steaming process with the remaining 1 tablespoon of vegetable oil and the second batch of dumplings.
⏱️ 7 min
- 8
Serve the crispy pan-seared rice paper dumplings immediately with the prepared Chinsu fish sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pan-Seared Rice Paper Dumplings
For the Dumpling Filling
- 1 pound ground pork, lean
- 1 1/2 cups napa cabbage, finely chopped
- 3 scallions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For the Dumpling Wrappers
- 16 rice paper wrappers, 8.5-inch diameter
For Pan-Searing
- 2 tablespoons vegetable oil, divided
- 1/2 cup water
For the Dipping Sauce
- 1/4 cup Chinsu fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon granulated sugar
- 2 tablespoons water
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes, or to taste
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, napa cabbage, scallions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Prepare the dipping sauce: In a small bowl, whisk together the Chinsu fish sauce, lime juice, granulated sugar, water, minced garlic, and red chili flakes. Set aside.
⏱️ 5 min - 3
Assemble the dumplings: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft or sticky. Carefully lay the softened wrapper flat on a clean work surface.
⏱️ 5 min - 4
Place about 1 1/2 to 2 tablespoons of the filling in the center of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and finally roll it up tightly from the bottom to form a compact dumpling. Repeat with the remaining rice paper wrappers and filling.
⏱️ 15 min - 5
Pan-sear the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place half of the dumplings in a single layer, ensuring they don't touch. Sear for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 5 min - 6
Carefully pour 1/4 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the dumplings for 5-7 minutes, or until the pork filling is cooked through and the rice paper is soft and translucent. Remove the lid and cook for another 1-2 minutes to allow any remaining water to evaporate and re-crisp the bottoms.
⏱️ 8 min - 7
Transfer the cooked dumplings to a serving platter. Repeat the pan-searing and steaming process with the remaining 1 tablespoon of vegetable oil and the second batch of dumplings.
⏱️ 7 min - 8
Serve the crispy pan-seared rice paper dumplings immediately with the prepared Chinsu fish sauce for dipping.