These crispy rice paper dumplings are pan fried to perfection with delicious chicken cabbage filling. They come together in under 30 minutes and are naturally gluten-free and dairy-free. Dip in sweet chili sauce and dive in!
Crispy on the outside, slightly chewy on the inside… These pan fried dumplings are so addictive! I mean, who doesn’t like dumplings? They disappear in seconds at our place.
Rice paper is all you need for the dumpling skin, and the filling is made with simple ingredients such as ground chicken, cabbage and scallions. Thanks to the oyster sauce, they are loaded with a deep umami flavor.
Feel free to change up the stuffing ingredients! You can mix in any leftover vegetables in the fridge, or change up the protein option.
Couple of my recommendations are:
Carrots - thinly sliced. Adds a nice crunch.
Chopped cilantro - instead of or mix into scallion. Gives a herby pop to the flavor.
Mushrooms - remove the stem and chop. Shiitake mushrooms or shiitake mushrooms enhance the flavor with more umami!
Firm tofu - to replace chicken to make these dumplings vegetarian. Break it up in the pan and season just as directed in the recipe.
How to Handle Rice Paper
New to rice paper? I got you! Here are the tips that you should know before getting into wrapping.
Wet the work surface slightly - damp rice paper stick on a dry surface. I like to sprinkle some water on the cutting board before I start the wrapping.
Soak the rice paper in cold water - hot water will make the rice paper too soft and soggy, making it difficult to wrap or pan-fry.
Soak the rice paper only for a few seconds - slip in the rice paper for 10 seconds or so, just enough to coat the surface. They continue to soften as you wrap the dumplings.
Work one at a time - Don't soak multiple rice papers at once as they will stick together.
Ingredients for This Recipe
- Sesame oil
- Garlic cloves
- Ground chicken
- Red cabbage
- Oyster sauce (gluten-free type)
- Pepper to taste
- Rice paper
- Avocado oil
- Sweet chili sauce
How to Make Rice Paper Dumplings
1. Saute the filling: Heat up the sesame oil in a pan and cook the garlic until fragrant. Add in the ground chicken, scallion and cabbage with seasonings. Cook for about 3 minutes until the cabbage is tender.
2. Prepare rice paper: Fill a large plate with water. Soak rice paper in the water for 10 seconds and place on a working surface.
3. Wrap: Place 2 tablespoon of filling at the bottom edge of the rice paper. Fold up from the bottom, from both sides, then roll up.
4. Pan fry: Heat up some cooking oil in a pan. Sear the surface until golden brown. Press down with a spatula if you would like a larger crispy surface.
Serve: with sweet chili sauce.
Storing and Reheating Direction
Although the dumplings taste the best when fresh, you can store them in the fridge for up to 2 days, covered tightly. I do not recommend freezing as the texture of rice paper turns mushy.
To reheat, pan fry them with a bit of oil until warm, or microwave covered loosely with cling wrap.
Crispy Rice Paper Dumplings
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- ½ pound ground chicken
- 3 stalks scallion chopped
- 2 cups red cabbage thinly sliced
- 2 teaspoons oyster sauce (gluten-free)
- pepper to taste
- 6 sheets rice papers dry
- 2 tablespoons avocado oil For pan frying. Sub with any other cooking oil
- 4 tablespoons sweet chili sauce
- Heat up the sesame oil in a pan and cook the garlic until fragrant.
- Add in the ground chicken. Once the meat starts to brown, add in the scallion, cabbage, oyster sauce and pepper. Cook for about 3 minutes until the cabbage is tender.
- Fill a large plate with water. Soak rice paper in the water for 10 seconds and place on a damp working surface.
- Place 2 tablespoon of chicken filling at the bottom edge of the rice paper. Fold up from the bottom, from both sides, then roll up.
- Heat up the avocado oil in a pan. Sear the surface until golden brown. Press down with a spatula if you would like a larger crispy surface.
- Serve with sweet chili sauce.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.