If you love dumplings but have questionable wrapping skills, these crispy rice paper dumplings are for you. They are filled with a super aromatic chicken, lemongrass and ginger mixture, wrapped in rice paper, then pan-fried until the bottoms are golden and crispy while the tops stay chewy and steamed!
I’ve been making this exact chicken filling for years with normal dumpling wrappers, potstickers/gyoza-style dumplings, but wrapping it in rice paper has become one of my favourite easy weeknight versions! It is quick, fun, naturally gluten-free and a little lighter than a classic dumpling wrapper.
The filling has chicken mince, cabbage, garlic, ginger, lemongrass, spring onion, sesame oil and a few simple seasonings. Lemongrass & ginger sounds a bit like a candle scent, but I promise it is one of the best flavour combinations for chicken dumplings haha.
The best part is that you do not need perfect pleating or folding skills! You literally soften the rice paper, add the filling, scrunch it up into a little dumpling parcel and pan-fry. They are crispy, chewy, juicy and honestly way easier than they should be.
I hope you love these rice paper dumplings as much as I do! They make the perfect quick dinner, snack, meal prep situation or low-calorie dumpling fix when you want to eat an entire pan of dumplings as a snack.
Rice paper dumplings have become a bit of a social media thing, but the idea of chewy rice-based wrappers is not new. These are inspired by the crispy rice paper dumplings I keep seeing online, but also by Vietnamese-style chewy dumplings (báhn bôt loc) and Chinese-style pan-fried dumplings, which often use tapioca for this familiar chewy texture.
They are not traditional potstickers, but they give you that same satisfying crispy bottom, juicy filling and chewy wrapper situation without needing to make or buy dumpling wrappers! If you already have rice paper sitting in the pantry, this is such a good way to use it up.
Why Rice Paper Dumplings Work So Well
Rice paper gives these dumplings such a good texture. Once pan-fried, the bottom becomes golden and crisp, while the top stays soft, chewy and slightly bouncy. It is a completely different texture to a normal dumpling wrapper, but in the best way.
They are also much easier to fold. You do not need perfect pleats, special wrappers or any real dumpling technique. Just soften the rice paper, add your filling and scrunch it into a parcel. It is messy in a good way and very forgiving.
Because the filling is made with chicken, cabbage, ginger, garlic and lemongrass, these still feel fresh and light while tasting like a proper juicy dumpling. Serve them with chilli oil, soy sauce, vinegar, or whatever dipping sauce your heart desires.
A Few Things Before You Start
Make sure you use a good non-stick pan and don’t let your dumplings touch until after they’re cooked!
Rice Paper Dumplings Recipe
Below is the full recipe card for these crispy rice paper dumplings with chicken, lemongrass and ginger filling. They are quick, easy, naturally gluten-free and perfect for a weeknight dinner, snack or dumpling craving.
Ingredients
Equipment
Method
- Finely dice the lemongrass, ginger, garlic and spring onions, then finely shred the cabbage.
- Heat a frying pan over medium heat. Add the cabbage with 1 teaspoon of salt and cook for 5–8 minutes, stirring occasionally, until most of the water has cooked out (so our dumplings don’t get soggy). Set aside to cool for a few minutes.
- Add the chicken mince, cooked cabbage, lemongrass, ginger, garlic, spring onions, brown sugar, sesame oil, white pepper and fish sauce to a large bowl. Mix everything together with your hands until just combined. Try not to overmix, otherwise the filling can become a little tough.
- Cut each rice paper sheet into quarters. Fill a shallow bowl with water and quickly dip one piece of rice paper in at a time until it softens.
- Lay two pieces of softened rice paper slightly overlapping each other. Add about 1 tablespoon of the filling in the middle, then scrunch the rice paper up around the filling, pressing it together so it sticks to itself and forms a dumpling. Place onto a plate, making sure the dumplings aren’t touching. Repeat until all of the filling has been used.
- Heat a large non-stick frying pan over medium-high heat with a drizzle of oil. Add the dumplings in a single layer, leaving a little space between each one. Cook for about 5 minutes, or until the bottoms are golden and crispy.
- Pour about ¼ cup (60 mL) of water into the pan and immediately place a lid on top. Steam for 8–10 minutes, or until the chicken is cooked through.
- Serve immediately with the reserved spring onions, chilli oil, soy sauce or your favourite dipping sauce. Enjoy!
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