30-Min Crispy Rice Paper Chicken Dumplings
Crispy Rice Paper Chicken Dumplings are golden, shatteringly crisp on the outside with a juicy, flavorful filling—made simple with rice paper and a pan-fry method that won’t fall apart.
Ingredients
For the filling
- 2 tablespoons cooking oil, divided
- 1 pound ground chicken
- 1 large carrot, shredded
- 1 ½ cups cabbage, sliced
- 3 cloves garlic, minced
- 4 stalks scallions, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
For the dumplings
- 10 sheets rice paper
- 1 large egg, beaten
- 3 tablespoons cooking oil, for pan-frying
Instructions
- To cook the chicken, in a pan over high heat, add 1 tablespoon of the cooking oil, then add the ground chicken and stir-fry until fully cooked and lightly browned, then add the garlic and stir-fry briefly until fragrant.
- To cook the vegetables, in the same pan over high heat, add the remaining 1 tablespoon of cooking oil, then add the carrot and cabbage and stir-fry for about 1 minute until slightly softened.
- To finish the filling, return the chicken to the pan, then add the scallions, oyster sauce, hoisin sauce, and white pepper and mix well, then remove from heat and let cool slightly.
- To soften the rice paper, in a bowl, whisk the egg, then brush a thin, even layer over both sides of the rice paper and let it sit for a few seconds until just softened.
- To wrap the dumplings, place a small amount of filling near the bottom, then roll tightly and create layers as you wrap to form a compact dumpling.
- To pan-fry the dumplings, in a pan over medium heat, add the cooking oil, then place the dumplings in a single layer with space between each one and cook for about 2 minutes per side, turning as needed, until golden and crispy.
- To serve, transfer to a wire rack so they stay crisp, then serve hot with soy sauce, vinegar, and chili oil.
Video
Notes
• Brown the chicken slightly: This builds more flavor and removes moisture so the dumplings stay crisp.
• Let the filling cool slightly: Prevents the rice paper from tearing and makes wrapping easier.
• Use egg instead of water: This helps the wrapper turn golden and crisp while adding strength.
• Don’t over-wet the wrapper: Too much moisture can make it sticky and harder to handle.
• Wrap with layers: This reinforces the structure and prevents the dumplings from falling apart.
• Cook over medium heat: This allows the wrapper to crisp without burning.
• Give space in the pan: Prevents steaming and helps achieve that shatteringly crisp texture.
• Protein swap: You can use pork, shrimp, beef, or tofu instead of chicken.