Cheesy Buldak Ramen Rice Paper Dumplings

Ingredients

• 2 packages Bulldog Ramen Noodles (any flavor, 85 g each)
• 2 packets Ramen Seasoning Packets (use the seasoning that comes with the ramen)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 3 stalks Scallions (white and green parts, finely sliced)
• 8 sheets Rice Paper Sheets (round, 8‑inch size)
• 2 tbsp Vegetable Oil (high smoke point oil for pan‑frying)
• 1 tsp Red Pepper Flakes (optional, for extra heat)

Instructions

1. Prep Ingredients

   Slice the scallions thinly and shred the mozzarella cheese. Have all ingredients within arm's reach.

   Time: PT5M

2. Cook the Ramen Noodles

   Bring a large pot of water to a rolling boil, add the ramen noodles and cook for 3‑4 minutes until just tender. Drain in a colander and set aside.

   Time: PT5M

   Temperature: boiling

3. Season the Noodles

   Return the drained noodles to the mixing bowl, add the two ramen seasoning packets and the red pepper flakes, then toss until evenly coated.

   Time: PT2M

4. Assemble the Dumplings

   Lay one rice‑paper sheet on a damp cutting board. Place about 2 tbsp of seasoned noodles in the center, top with 1 tbsp shredded mozzarella and a pinch of scallions. Fold the edges over and cover with a second rice‑paper sheet, pressing gently to seal.

   Time: PT5M

5. Pan‑Fry the Dumplings

   Heat the vegetable oil in a non‑stick frying pan over medium‑high heat. Add the dumplings in a single layer and fry 2‑3 minutes per side until puffy, golden and crispy.

   Time: PT5M

   Temperature: medium-high

6. Serve

   Transfer the crispy dumplings to a plate lined with paper towels and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g