Pin this I stumbled on these during a late night kitchen experiment when I had rice paper wrappers left over from summer rolls and a fridge full of veggies. The first batch stuck to the pan, tore apart, and tasted like disappointment but something about that crunch kept me trying.
My roommate walked in midway through batch three and started eating them straight from the cooling rack, burning her fingers and reaching for more. We stood there in the kitchen light eating piping hot dumplings and talking about how the best recipes often start with leftovers.
Ingredients
- 1 cup shredded green cabbage: This creates the base texture and moisture, so squeeze out excess water after cooking for a crispier shell
- 1 medium carrot, grated: Adds sweetness and color that balances the salty soy sauce beautifully
- ½ cup shiitake mushrooms, finely chopped: These bring umami depth that makes the filling taste rich and satisfying
- 2 green onions, thinly sliced: Use both white and green parts for layers of mild onion flavor
- 2 cloves garlic, minced: Fresh garlic matters here, do not substitute with garlic powder or you will taste the difference
- 1 tbsp soy sauce: Tamari works perfectly for a gluten free version with the same savory punch
- 1 tsp sesame oil: This toasted oil carries huge flavor so a little goes a very long way
- ½ tsp grated fresh ginger: Grate it directly into the bowl for the most vibrant zing possible
- 12 sheets rice paper (22 cm round): The round shape folds easier than square wrappers, and slightly warm water makes them pliable without turning gummy
- 2 tbsp neutral oil: Canola or avocado oil handles the medium high heat without smoking
- 2 tbsp soy sauce: The base of your dipping sauce brings everything together
- 1 tbsp rice vinegar: Brightens the sauce and cuts through the fried richness
- 1 tsp maple syrup or honey: Just enough sweetness to balance the salty soy
- ½ tsp chili flakes (optional): Adjust this to your heat preference or omit for a mild version
Instructions
- Cook the filling until fragrant:
- Heat a nonstick skillet over medium heat and cook the vegetable mixture for 3 to 4 minutes until softened but still slightly crunchy, then let it cool so the wrappers do not tear
- Soak the rice paper like a pro:
- Dip each sheet in warm water for 5 to 10 seconds until it bends easily but still feels slightly firm, because over soaking makes wrappers too fragile to handle
- Roll them tight:
- Lay the wrapper on a damp towel, mound 2 tablespoons of filling in the center, fold in the sides, and roll up like a burrito with gentle but firm pressure
- Fry until golden and listen for the sizzle:
- Cook the dumplings seam side down first for 2 to 3 minutes per side until all sides are crispy and golden, flipping carefully with a spatula to avoid tearing
- Whisk the dipping sauce while they fry:
- Stir soy sauce, rice vinegar, maple syrup, and chili flakes in a small bowl until smooth and ready to serve
Pin this These became my go to for impromptu dinners because they turn random fridge ingredients into something that feels special and made with intention. Guests always assume they took hours to perfect.
Make Them Your Own
I have added crumbled tofu, shredded chicken, or even minced pork to the filling when I wanted more protein. The wrapper holds up beautifully as long as you do not overstuff the center.
Double Wrap for Extra Crunch
When I want restaurant level crunch, I wrap each dumpling in a second layer of rice paper before frying. The exterior turns shatter crisp while the inside stays tender and juicy.
Serve Them Hot and Crowd Ready
The contrast between the hot crispy shell and the cool tangy dipping sauce makes these disappear fast at parties. I set up a little sauce station so people can double dip without awkwardness.
- Keep fried dumplings in a 200°F oven if you are cooking in batches
- Extra sauce keeps for a week in the fridge and works on noodles too
- These reheat surprisingly well in a toaster oven for 5 minutes
Pin this Some recipes are about technique and precision, but this one is about jumping in and letting yourself make mistakes. The third batch always tastes better than the first.
Recipe FAQs
- → How do I prevent rice paper wrappers from tearing?
Dip the rice paper briefly in warm water just until pliable. Avoid soaking too long to maintain structure and prevent tearing during rolling and frying.
- → Can I make these dumplings gluten-free?
Yes, using tamari instead of soy sauce ensures the filling and dipping sauce remain gluten-free without compromising flavor.
- → What is the best oil for frying dumplings?
Neutral oils with high smoke points like canola or avocado oil work well to achieve an even, crispy exterior without overpowering flavors.
- → How can I add more protein to the filling?
Finely chopped tofu or cooked chicken can be incorporated into the filling for extra protein and texture variety.
- → What dipping sauce pairs well with these dumplings?
A mix of soy sauce, rice vinegar, and a sweetener like maple syrup or honey offers a balanced dipping sauce that enhances the savory flavors.