Crispy Rice Paper Chicken Dumplings
Ingredients
For the filling
- 1 tablespoon cooking oil high-smoking-point
- 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 cooking oil, high-smoking-point
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar or other vinegar
- 1 tablespoon chili oil
Instructions
- To prepare the filling, chop the garlic chives and mince the garlic.
- To stir-fry the filling, in a pan over high heat, add 1 tablespoon of cooking oil. Once hot, add the ground chicken and stir-fry for about 4 minutes, breaking it apart until fully cooked and lightly browned. Season with oyster sauce and white pepper and stir to coat evenly. Add the minced garlic and chopped garlic chives and stir-fry for about 1 minute until aromatic and softened. Remove from heat and let the filling cool completely before wrapping.
- To assemble the rice paper dumplings, place a sheet of rice paper on a working surface. Lightly brush water on both sides until softened. Add about 1 tablespoon of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining rice paper and filling. Lightly dust each dumpling with cornstarch.
- To pan-fry the dumplings, in a pan over medium-high heat, add the cooking oil. Once hot, carefully place the rice paper dumplings into the pan in a single layer. Fry for about 2 minutes on each side until golden and crispy. Remove and drain on a wire rack. Repeat with the remaining dumplings.
- To make the dipping sauce, in a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil. Serve the dumplings immediately with the dipping sauce.
Video
Notes
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!
- Yield: This recipe makes about 24 rice paper dumplings.