If you’re looking for an exciting twist on traditional dumplings, this Rice Paper Dumplings Recipe (pan sear or air fry) is your answer. Over the past few weeks, I’ve made these little bites several times, adjusting flavors and techniques to perfect each batch. The end result? Crispy on the outside, slightly chewy on the inside, and packed with vegetables that just beg to be dipped in your favorite sauce. Try pairing them with my No-Bake Peanut Butter Pretzel Cookies for a delightful meal!
About Rice Paper Dumplings Recipe (pan sear or air fry)
These delightful dumplings are a fun blend of textures and flavors, making them perfect for any occasion. I tested this recipe as an appetizer for a casual family gathering, and everyone found them so satisfying. They’re quick to prepare, budget-friendly, and absolutely versatile, which allows for different fillings based on the season or your pantry. Plus, they’re gluten-free!
- Super quick to prepare—ideal for busy weeknights!
- Budget-friendly, utilizing simple ingredients you likely have on hand.
- A family favorite that brings a cozy feel to any meal.
- Rice paper wraps offer an interesting texture and are a staple in various cultures.
Key Ingredients & Their Roles
- Rice Paper: The foundation of the dumpling; it’s lightweight yet holds fillings beautifully.
- Fresh Shiitake Mushrooms: These add an umami depth; swap with any preferred mushroom if needed.
- Coleslaw Mix: A blend of cabbage and carrots for crunch; you can swap in other veggies as desired.
- Avocado Oil: Used for frying; it provides a nice flavor and high smoke point.
How to Make Rice Paper Dumplings Recipe (pan sear or air fry)
- In a skillet, heat 2 tablespoons of avocado oil over medium heat. Add the coleslaw mix and sauté until softened, about 3-4 minutes.
- Stir in diced shiitake mushrooms, ginger, garlic, scallions, sea salt, and coconut aminos. Cook until mushrooms release moisture and everything is tender, roughly 5 minutes.
- Remove the mixture from heat and allow it to cool slightly; this is crucial for assembling.
- Soak a sheet of rice paper in warm water until pliable. Place a tablespoon of filling in the center, fold and roll tightly, then set aside. Repeat until all are assembled.
Pro Tips & Troubleshooting
- When soaking the rice paper, don’t leave it too long—just a few seconds until it’s pliable but not overly soft.
- If the dumplings aren’t holding together well, use less filling or make sure to wrap them tightly.
- Feel free to mix seasonal vegetables—substitute bell peppers or zucchini for variety!
- This recipe can easily be scaled; just double or halve the filling and rice paper as needed.
Storage & Make-Ahead Guide
Store cooked dumplings in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in an air fryer at 350°F for about 5-7 minutes until crisp. I found that freezing them helps retain the dumplings’ textures beautifully!
Serving Suggestions
Serve these scrumptious dumplings alongside a fresh cucumber salad or pair with my Butter Pecan Fudge for a deliciously sweet finish.
Frequently Asked Questions
- What can I use instead of shiitake mushrooms? You can substitute any mushroom, like button or portobello mushrooms.
- How do I know when the rice paper is ready? It should be soft and pliable but not mushy.
- Can I prepare these in advance? Yes, you can make them ahead of time and store them in the refrigerator.
- What dipping sauce would you recommend? A simple soy sauce or sweet chili sauce works wonderfully!
- Can these be made vegetarian? Absolutely! Skip any meat and just load up on veggies.
Final Thoughts
These Rice Paper Dumplings Recipe (pan sear or air fry) are genuinely a joyful project to undertake. They’re enjoyable not only to make but also to share! Whether you opt for a crunchy sear or a light air fry, these little bites are sure to impress. If you give them a try, I’d love to hear how they turn out!
More Recipes You’ll Love
- Easy Crockpot Chicken Gravy – a simple dish that pairs well with dumplings.
- Loaded Bacon Cheeseburger Pasta – deliciously rich, perfect for a hearty meal.
- Sweet Baby Ray’s Crockpot Chicken – offers a flavorful component to complement dumplings.
Rice Paper Dumplings Recipe
Ingredients
- 8 oz coleslaw mix finely shredded cabbage and carrots
- 3.5 oz shiitake mushrooms diced to small bits
- 0.3 oz ginger grated
- 0.3 oz garlic grated, about 2 medium cloves
- 3 bulb scallions diced
- 4 tbsp avocado oil divided
- 1/4 tsp coarse sea salt plus a small pinch, or to taste
- 1 tbsp coconut aminos or low sodium soy sauce
- 2 tsp toasted sesame oil
- 10 pieces rice paper Round 22cm (8.67 inch) per sheet, see notes
- 1.5 tbsp coconut aminos or 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp toasted sesame oil
- 1/8-1/4 tsp sriracha sauce optional
- Sprinkle toasted sesame seeds optional
Instructions
- In a skillet, heat 2 tablespoons of avocado oil over medium heat. Add the coleslaw mix and sauté until softened, about 3-4 minutes.
- Stir in diced shiitake mushrooms, ginger, garlic, scallions, sea salt, and coconut aminos. Cook until mushrooms release moisture and everything is tender, roughly 5 minutes.
- Remove the mixture from heat and allow it to cool slightly.
- Soak a sheet of rice paper in warm water until pliable. Place a tablespoon of filling in the center, fold and roll tightly, then set aside. Repeat until all are assembled.
- Pan sear or air fry until crispy.