Rice Paper Dumplings in Skillet
There’s never a shortage of rice paper in our house. It’s a staple that can be used in so many different ways. Previously a version of these rice paper dumplings was made in the panini press. Many of you asked about making them in a pan or skillet instead of the press. Absolutely yes it can be made in a skillet, so here’s the version with step by step photos to guide you in the kitchen!
Video: How to Make Skillet Rice Paper Dumplings
Unique Triangle Shape We Created for Rice Paper
You can essentially roll the rice paper into any shape you want. We created a fun triangle shape based on the viral triangle quesadilla shape or “trisadilla”. But you can fold it to your favorite shape and just don’t use too much filling. Whatever shape you end up folding the dumplings into, make sure it’s not too thick so it can cook quicker and crispier.
Tips on Using Rice Paper for Dumplings
- Rice paper can get soft really REALLY fast, which makes it hard to manage. Start with folding one at a time. Once you get a feel for the how the rice paper softens, then you can probably dip 2 at a time.
- Any size rice paper will work from 4-inches up to about 6-8 inches in diameter. Just know that the larger the rice paper, the more filling you can add which makes cooking time a little longer.
- Don’t let the dumplings touch each other when placed in the pan. The rice paper will soften and stick to one another and you’ll have one big clumpy dumpling instead of small triangle ones. Cook with spacing and in batches.
Rice Paper Dumplings
Ingredients
- twelve 4-8 inch (15-20 cm) spring roll rice paper sheets (approximately)
- 1-2 Tablespoons (15-30 ml) oil
- Dipping sauce of choice *see below Filling Ingredients for some of our favorites
For the Dumpling Filling
- 1/2 pound (227 g) ground pork (or any ground meat – see head note)
- 1 cup (240 ml) finely chopped cabbage
- 1/4 cup (60 ml) shredded carrot , then finely chopped
- 2 stalks green onion , minced fine
- 2 teaspoons (10 ml) soy sauce or fish sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) ground black pepper
Some of our Favorite Sauces to Dip the Dumplings In
Instructions
- Chop the cabbage, carrot and green onions together until they are finely diced. If they are too big and chunky, you might have a problem with the meat sticking to the wrapper or the filling poking through the wrapper.
- In bowl combine all filling ingredients (1/2 pound ground meat, 1 cup cabbage, 1/4 cup (shredded carrot, 2 minced green onions, 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper).
- Dip rice paper in warm water for about 3 seconds. Don't dip for too long because the rice paper will get soggy and fold on itself. You still want the rice paper slightly firm. Soggy rice paper is hard to work with.
- Working quickly, lay the dipped rice paper on plate or cutting board. Cut a line through the rice paper from the center to one edge.
- Place about 1 Tablespoon of the filling on bottom left quadrant of the rice paper.
- Folding counter-clockwise, fold up to the next quadrant.
- Continue folding over counter-clockwise until you reach the last bottom right quadrant.
- Your rice paper should look like this. Repeat for about 2 more egg roll triangles. Just make as many as your panini press or waffle maker holds at one time. DON'T pre-fold too many at once because the rice paper gets too soft and becomes hard to handle and transfer to the panini press.
- Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the rice paper dumplings in a single layer but don't let the rice paper touch each other. As the dumplings cook the rice paper will become sticky and you don't want them clumping all together. Leave room around the edges and cook in batches.
- Cook the dumplings until golden and crisp on each side, about 1-2 minutes per side. You can flip them several times if needed until it is cooked to your preference. If you're worried about the filling being cooked enough, then cut one in half to see. If it's still raw, then cook the dumplings a little longer.
- Once the rice paper dumplings are cooked to your liking, remove from heat. Repeat folding and cooking. Serve with your favorite dipping sauce. We also love to eat them with lettuce wraps and fresh herbs.
Video
Nutrition Information per Serving
Can you freeze leftover rice paper dumplings?
Uh, don’t do it. It’s not worth all the frustration because the rice paper will thaw into a mushy mess. Handling the floppy thawed dumpling won’t be fun. But for some reason it worked for you, then just heat it on a hot, lightly oiled skillet. What ever you do, don’t ever think about using the microwave. Trust us on this one.
Best Dips for dipping?
Well, this is a very personal choice. But we love using our Vietnamese fish sauce dip when we wrap it with lettuce and herbs. But traditionally there’s always soy sauce with a bit of chili crisp or chili garlic crunch. Heck you can even dip it in ranch or bbq sauce if you like. We don’t judge!
Love Dumplings and Asian Food?
- Crispy shrimp dumplings with rice paper
- Make Vietnamese fresh rice paper spring rolls like a pro
- Egg Roll Lasagna Recipe. Yes, that’s egg roll and Lasagna in a casserole dish.
- Garlic chicken spring rolls better than a restaurant
- Our easy family fried rice recipe that Nephews love.
