Crispy Rice Paper Chicken Dumplings

 

Tired of your Crispy Rice Paper Chicken Dumplings turning out less than perfect? Don’t worry, I’ve got you covered! I’ll walk you through some common mistakes to avoid. So that your dumplings come out crispy and absolutely delicious every single time. Say goodbye to soggy and ripped rice paper. Say hello to crispy perfection!

Recipe

Serves: 24
Prep time: 45 minutes
Cook time: 15 minutes

For the filling:
1 tablespoon avocado oil, or replace it with another high-smoking point oil
1 pound ground chicken
2 tablespoons oyster sauce
Pinch of white pepper
3 cloves garlic, minced
1 handful garlic chives, chopped

For the rice paper dumplings:
24 sheets rice paper
1 cup room temperature water
2 tablespoons cornstarch
4 tablespoons avocado oil, for frying, or replace it with another high-smoking point oil

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
1 tablespoon chili oil

Instructions

1. Prepare the ingredients

Chop the garlic chives and mince the garlic.

2. Stir-fry the filling

• In a pan over high heat, add the avocado oil. Once hot, add the ground chicken and stir-fry for about 4 minutes, breaking it apart, until completely cooked through and lightly browned.
• Season it with oyster sauce and white pepper, stirring to coat evenly. Followed by the minced garlic and chopped garlic chives, continue stir-frying for 1 minute until aromatic and softened.
• Let the filling cool completely before wrapping.

3. Assemble the rice paper dumplings

• Place a sheet on a working surface. Brush some water on both sides of the rice paper until softened.
• Add about a tablespoon of filling in the bottom corner.
• Fold it up, fold the sides of the rice paper toward the center, and roll it up all the way. Repeat with the rest.
• Sprinkle each rice paper dumpling with a light dusting of cornstarch.

4. Pan-fry the rice paper dumplings

• In a pan over medium-high heat, add the avocado oil. Once the oil is hot, carefully place the rice paper dumplings into the pan. Fry for about 2 minutes on each side or until golden and crispy.
• Remove and drain on a wire rack. Repeat with the rest.

5. Make the dipping sauce and serve

• In a bowl, whisk together soy sauce, Chinkiang vinegar, and chili oil.
• Serve the dumplings with the dipping sauce!

Tips & notes

• Don’t over-soak the rice paper: If it gets too wet, it can tear easily and won’t crisp up properly.
• Watch the filling amount: Too much filling can cause the rice paper to tear during cooking.
• Use cornstarch: It helps create a crispier texture and reduces oil splatter while pan-frying.
• Freezer-friendly tip: Arrange uncooked dumplings in a single layer on a tray lined with parchment paper or lightly dusted with cornstarch to prevent sticking. Freeze until solid, then transfer to a sealed container or freezer bag. Pan-fry straight from frozen—just add an extra 1–2 minutes per side.
• Air fryer option: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the dumplings with cooking oil and place them in the basket in a single layer. Air fry for 6–8 minutes, flipping halfway, until golden and crispy. Perfect for a lighter, less oily version! Enjoy!