Rice Paper Dumplings Recipe

Ingredients

• 200 g Chicken Breast (finely chopped or ground)
• 200 g Shrimp (peeled, deveined, cut into bite‑size pieces)
• 8 pieces Dried Shiitake Mushrooms (soaked in hot water until soft, then chopped)
• 1 cup Red Cabbage (shredded)
• 1 cup Carrots (shredded (pre‑shredded bag works))
• 3 stalks Scallions (sliced thinly on the diagonal)
• 2 cloves Garlic (minced very fine)
• 1 tsp Ginger (minced)
• 1 large Egg (beaten)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1.5 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 Lime (juice only)
• 2 tbsp Fish Sauce
• 2 tbsp Cilantro (chopped, stems included)
• 2 tbsp Avocado Oil (for pan‑frying)
• 12 Rice Paper Sheets (round 8‑inch sheets, cut in half)

Instructions

1. Soak Dried Shiitake Mushrooms

   Place the dried shiitake mushrooms in a small bowl, cover with hot water (microwave 2 minutes) and let sit for 15 minutes until softened. Drain, squeeze excess water, and chop finely.

   Time: PT17M

2. Prepare Vegetables

   Shred red cabbage and carrots, slice scallions on the diagonal, mince garlic and ginger. Set aside in separate bowls.

   Time: PT10M

3. Chop Protein

   Finely chop the chicken breast and cut the shrimp into bite‑size pieces. Combine in a bowl.

   Time: PT5M

4. Make the Filling

   Add the chopped chicken, shrimp, soaked shiitake, shredded cabbage, carrots, scallions, garlic, ginger, beaten egg, soy sauce, sesame oil, salt, and pepper to a large mixing bowl. Mix thoroughly until everything is evenly coated.

   Time: PT5M

5. Prepare the Dipping Sauce

   In a small dish combine the juice of one lime, fish sauce, and chopped cilantro. Stir well and set aside.

   Time: PT3M

6. Prep Rice Paper

   Lay two layers of damp paper towels on a clean work surface. Separate the rice paper sheets, cut each sheet in half, and keep them covered with a damp towel to prevent drying.

   Time: PT5M

7. Assemble Dumplings

   Place one half‑sheet of rice paper on the damp towel, add about 1 tablespoon of filling in the center, fold over the sides, then fold the bottom up and seal the top edge by pressing gently. Place seam side down on a plate.

   Time: PT15M

8. Cook Dumplings – First Side

   Heat a skillet over medium‑high heat, add avocado oil, and place the dumplings seam‑side down in a cold pan. Cook for 7 minutes, checking every 2 minutes to ensure they are not burning.

   Time: PT7M

9. Flip and Cook Second Side

   Turn the dumplings over and cook the other side for 3‑4 minutes until golden and the interior reaches at least 165°F (74°C).

   Time: PT3M

10. Rest and Serve

    Remove dumplings from the pan, let rest 2 minutes, then arrange on a serving platter with the lime‑fish sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

18 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: ground turkey, ground pork
• Instead of Shrimp: cooked crab meat, diced firm white fish
• Instead of Dried Shiitake Mushrooms: fresh shiitake, dried porcini
• Instead of Red Cabbage: green cabbage, napa cabbage
• Instead of Carrots: julienned carrots, daikon radish
• Instead of Scallions: chives, green onion
• Instead of Garlic: garlic paste, garlic powder (1/4 tsp)
• Instead of Ginger: ground ginger (1/4 tsp)
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Sesame Oil: peanut oil, vegetable oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Lime: lemon juice
• Instead of Fish Sauce: soy sauce + a dash of anchovy paste
• Instead of Cilantro: Thai basil
• Instead of Avocado Oil: vegetable oil, canola oil
• Instead of Rice Paper Sheets: spring roll wrappers

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Small Bowl
• Microwave (optional)
• Skillet or Frying Pan
• Spatula
• Paper Towels
• Thermometer (optional)
• Timer

Critical Steps — Do Not Skip

• Soaking and chopping dried shiitake mushrooms
• Keeping rice paper consistently damp to prevent tearing
• Sealing the dumpling edges properly
• Cooking from a cold pan for even crispness
• Ensuring internal temperature reaches 165°F

Chef Tips from the Video

• Use toasted sesame oil for a deeper nutty flavor, but don’t over‑oil the filling.
• A splash of the mushroom soaking liquid can be added to the filling for extra umami.
• For extra crunch, lightly dust the bottom of the pan with a thin layer of cornstarch before adding oil.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings in an airtight container for up to 2 days. Reheat in a skillet to regain crispness.

Freezer: Freeze uncooked assembled dumplings on a parchment sheet, then transfer to a zip‑top bag. Cook from frozen, adding 2‑3 extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to the shrimp.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated; it will meld flavors.
• Soak the shiitake mushrooms and make the dipping sauce up to 12 hours in advance.
• Assemble dumplings and freeze them raw; they can be cooked directly from frozen.

Frequently Asked Questions