Ramen Rice Paper Dumplings Redemption (15.5/30)
Ramen Rice Paper Dumplings Redemption (15.5/30) is a medium Japanese Fusion recipe that serves 3. 250 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $9.46 total, $3.15 per serving
Ingredients
- 3 sheets Rice Paper Sheets (cut each sheet in half to make 6 pieces; use fresh sheets)
- as needed spray Neutral Cooking Oil (lightly spray parchment paper to prevent sticking)
- 1 cup Ramen Soup Filling (prepared from instant ramen noodles, broth, and any desired toppings; use the same filling as the previous day’s video)
Instructions
Prepare the Ramen Filling
Cook one packet of instant ramen according to package directions, discard the seasoning packet if desired, and combine the noodles with the broth in a small bowl. Add any extra toppings (e.g., sliced green onions, cooked vegetables) and set aside.
Time: PT5M
Cut the Rice Paper
Using kitchen scissors, cut each of the three rice paper sheets in half, creating six rectangular pieces. Keep the pieces covered with a damp cloth to prevent drying.
Time: PT2M
Assemble the Dumplings
Lay one half‑sheet of rice paper on a clean surface. Place about 1‑2 tablespoons of the ramen filling in the center, leaving space around the edges. Moisten the perimeter with a few drops of water, fold the paper over, and press firmly to seal all edges, ensuring no gaps.
Time: PT5M
Prepare the Steamer
Line the steamer basket with parchment paper and lightly spray it with neutral cooking oil. Arrange the dumplings in a single layer, leaving a little space between each.
Time: PT2M
Steam the Dumplings
Bring water to a gentle boil in the pot beneath the steamer. Place the basket over the boiling water, cover, and steam for 10 minutes. Check at 1, 2, and 5‑minute marks to ensure the bottom stays soft but intact and that no popping occurs.
Time: PT10M
Temperature: Steam
Test and Serve
After 10 minutes, gently remove a dumpling and cut it open to confirm the soup is sealed inside. Serve immediately while hot; the rice paper’s salty flavor will be prominent.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains soy
Allergens: Wheat (ramen noodles), Soy (soy sauce in broth), Gluten
Ingredient Substitutions
- Instead of Rice Paper Sheets: Tapioca starch sheets, Wonton wrappers (thin)
- Instead of Neutral Cooking Oil: Vegetable oil brushed with a pastry brush
- Instead of Ramen Soup Filling: Udon noodle broth, Rice noodle soup
Equipment Needed
- Steamer Basket
- Parchment Paper
- Kitchen Scissors
- Small Bowl
- Spoon or Small Ladle
Critical Steps — Do Not Skip
- Seal the rice paper edges tightly to prevent soup leakage.
- Steam for exactly 10 minutes; over‑steaming makes the rice paper too tough.
Chef Tips from the Video
- Use a light spray of oil on the parchment; it prevents the delicate rice paper from sticking without adding extra flavor.
- Steam in a single layer; overcrowding causes uneven cooking.
- If you prefer less salty rice paper, rinse the sheets quickly in cold water before cutting.
Troubleshooting
Rice paper tears while sealing.
Moisten the torn edge with a drop of water and press gently; work quickly to keep the paper supple.
Soup leaks out during steaming.
Ensure the edges are fully sealed and avoid overfilling; a tighter pinch around the perimeter helps.
Bottom of dumpling becomes too hard.
Reduce steaming time by 1‑2 minutes or add a little extra oil spray to the parchment.
Storage
Refrigerator: Store in an airtight container for up to 1 day; re‑steam briefly before serving.
Freezer: Not recommended; the broth may separate and the rice paper becomes soggy.
Room temperature: Best eaten immediately; will become chewy after a few hours.
Make-Ahead Tips
- Prepare the ramen filling a few hours ahead and keep it refrigerated.
- Cover cut rice paper with a damp towel to prevent drying before assembly.
Frequently Asked Questions
What is the cultural significance and history of ramen soup dumplings in Japanese cuisine?
Ramen soup dumplings are a modern fusion creation, not a traditional Japanese dish. They combine the concept of Chinese soup‑filled bao with Japan’s beloved instant ramen, reflecting contemporary food‑trend experimentation.
What regional variations exist for soup‑filled dumplings in Asian cuisine?
In China, xiaolongbao (soup dumplings) are filled with pork broth; in Taiwan, they often contain crab or shrimp. Japan’s version typically uses pork or chicken, while this recipe swaps the dough for rice paper and the filling for ramen, creating a unique cross‑cultural twist.
How is ramen soup dumpling traditionally served in Japanese street food culture?
Traditional Japanese street food does not feature ramen soup dumplings. However, similar steamed buns are served hot, often with a light dipping sauce of soy sauce and vinegar, allowing the broth to be enjoyed with each bite.
What occasions or celebrations are ramen soup dumplings associated with in modern Asian fusion cuisine?
These dumplings are popular at casual gatherings, food‑challenge events, and pop‑up stalls where novelty snacks are celebrated. They’re especially favored during ramen‑themed challenges or themed parties.
What authentic ingredients are used in traditional soup dumplings versus this rice‑paper version?
Traditional soup dumplings use wheat‑based dough, pork or chicken fillings, and gelatin‑based broth that melts into soup. This version replaces the dough with rice paper, uses instant ramen broth, and may include the same toppings, resulting in a lighter but saltier bite.
What are the most common mistakes to avoid when making ramen soup dumplings?
Common errors include overfilling the dumplings, not sealing the edges tightly, and steaming for too long, which makes the rice paper tough. Each of these can cause the soup to leak or the dumpling to break.
Why does this recipe use rice paper instead of traditional wheat dough for the dumpling wrapper?
Rice paper is thin, quick‑cooking, and readily available in most grocery stores, making it ideal for a fast, experimental snack. It also adds a distinct salty flavor that contrasts with the ramen broth, highlighting the fusion concept.
Can I make ramen soup dumplings ahead of time and how should I store them?
You can assemble the dumplings up to a few hours ahead if you keep them covered with a damp towel to prevent drying. Store them in the refrigerator and steam them right before serving; reheating may cause the rice paper to become overly soft.
What texture and appearance should I look for when the ramen soup dumplings are done?
The rice paper should be translucent and slightly soft, yet firm enough to hold its shape. The dumpling should be plump, with no visible cracks, and the broth inside should be clear and steaming when cut open.
What does the YouTube channel Lisa Nguyen specialize in?
Lisa Nguyen’s YouTube channel focuses on creative, fast‑paced cooking challenges, often using pantry staples and instant‑food twists to make fun, shareable recipes for home cooks.
How does the YouTube channel Lisa Nguyen’s approach to Asian‑inspired cooking differ from other cooking channels?
Lisa Nguyen blends humor with experimental techniques, such as turning instant ramen into soup dumplings, and emphasizes quick, visually engaging challenges rather than traditional, step‑by‑step tutorials.
Last updated: August 31, 2026
