So I tried a thing… and it worked. Here, I took the fried rice paper parcels that were all over my socials and turned them into cute-as-a-button crispy rice paper dumplings. All you need is a nifty little dumpling press or dumpling maker device, and before you know it you’ll have perfection on a plate. Drizzle with crispy chilli oil for some umami crunch and get stuck in.
WATCH THIS RECIPE
Crispy Rice Paper Dumplings
PREP TIME
10 minutes
COOK TIME
30 minutes + cooling time
SERVES
Makes about 12
Ingredients
3 rice paper rounds (about 22cm or 8.5 inches in diameter)
2 tbsp vegetable oil
Marion’s Kitchen Crispy Chilli Oil, or chilli oil of your choice
soy sauce, to serve
Filling:
50g (1.5 oz) bean thread (cellophane/glass) noodles
1 tbsp vegetable oil
2 garlic cloves, peeled
½ tsp black peppercorns
100g (3.5 oz) pork mince
½ cup coarsely grated carrot
½ cup finely sliced red cabbage
1 tbsp fish sauce
Equipment:
2 x 8cm-diameter (just over 3 inches) dumpling presses
Steps
-
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).
-
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.
-
Use a mortar and pestle to pound the garlic and pepper to a rough paste.
-
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.
-
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.
-
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.
-
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.
-
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.
There are no reviews yet. Be the first one to write one.