Crispy Rice Paper Dumplings | Marion's Kitchen
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Prep Time
10m
Cook Time
30m
Total Time
40m
This crispy rice paper dumpling recipe from Marion's Kitchen features a flavorful filling of pork mince, carrot, and cabbage, all wrapped in rice paper and deep-fried for a deliciously crunchy texture. Serve with soy sauce and crispy chilli oil for a tasty appetizer or snack.
Recipe Options
Ingredients
Servings:
Makes about 12
Scale:
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Filling
Equipment
Steps
1
Soak the bean thread noodles for 5 minutes in room temperature water until they’re bendy and pliable (they won’t be cooked at this stage).
2
Meanwhile, bring a small saucepan of water to the boil. Once your noodles have finished soaking, add them to the boiling water and cook for 2 minutes or until just tender. Drain and rinse under tap water until cool to the touch – this will stop them from cooking further. Use scissors to cut the noodles into shorter lengths. Set aside.
3
Use a mortar and pestle to pound the garlic and pepper to a rough paste.
4
Heat a wok over high heat. Add the oil and garlic-pepper paste, then stir-fry for 10 seconds until fragrant. Next, add the pork to the wok, breaking it up with your spatula. Stir-fry for 5 minutes or until the pork is just cooked.
5
Add the carrot, cabbage, noodles and fish sauce. Stir-fry for 2 minutes or until the ingredients are well combined, the noodles are tender and the vegetables have just wilted. Transfer to a plate or tray and allow to cool completely.
6
To make the dumplings, use scissors to cut each rice paper into quarters. Dip each quarter in a bowl of hot water. Place it onto a dumpling press and let it rest there until it softens. Repeat with another piece of rice paper and the second dumpling press.
7
Place a heaped teaspoon of the cooled filling into the centre of each rice paper. Press the dumpling folder together to enclose the filling, pressing firmly a few times to seal it properly. Then carefully remove the dumpling and place on a tray lined with baking paper. Repeat with the remaining rice paper pieces and filling.
8
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add half the dumplings (make sure they’re not touching each other as they tend to stick together). Cook on one side for 2-3 minutes or until golden, then carefully flip the dumplings over and cook the other side for 2-3 minutes until golden. Transfer to a serving plate. Repeat with remaining oil and dumplings. Drizzle the crispy dumplings with the chilli crisp oil and serve with soy sauce for dipping.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories72kcal
-
Fat4g
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Saturated Fat0g
-
Carbohydrates4g
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Fiber0g
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Sugar0g
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Protein2g
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Cholesterol4mg
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Sodium98mg
Percent Daily Values are based on a 2,000 calorie diet.