My Crispy Chicken Rice Paper Dumplings are a perfect balance of crispy and chewy, filled with a flavorful mixture of ground chicken, shiitake mushrooms, carrots, and green onions. Infused with ginger, garlic, soy sauce, and sesame oil, each bite is packed with umami richness.
The best part? They’re wrapped in rice paper, which is naturally gluten-free, making them a great option for those avoiding wheat-based wrappers while still enjoying a satisfying dumpling experience.
Pan-frying these dumplings lets you control the texture to your preference—crisp them up to golden perfection for a crunchy bite, or use minimal oil for a chewier, more delicate finish. Since rice paper becomes wonderfully translucent and slightly crisp when cooked, it creates a unique contrast to the juicy, savory filling inside.
These dumplings are not only easy to make but also incredibly versatile. Serve them with a simple dipping sauce like soy sauce mixed with rice vinegar and chili oil for an extra punch of flavor.
Whether you’re making them for a quick snack, a light meal, or a fun appetizer, these pan-fried rice paper dumplings are a delicious and gluten-free twist on a classic favorite!
Dumpling Variations
In Japan, dumplings (known in Japanese as “gyoza”) are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce.
The most common type of gyoza is yaki-gyoza, which are pan-fried to achieve a crispy bottom and a juicy, flavorful filling. These are similar in that they are pan-fried, however, the technique varies slightly. Other dumpling variations are also popular, such as the following:
Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.
Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.
Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.
Rice Paper Wrapper
Rice paper is a naturally gluten-free dumpling wrapper that softens quickly when soaked and crisps beautifully when pan-fried. Its crispy-yet-chewy texture contrasts perfectly with the savory filling.
Pan-fry rice paper to golden perfection for crunch or keep it lightly cooked for a more chewy bite. Its translucent quality adds visual appeal, showcasing the vibrant filling inside. Whether you’re gluten-free or just want a simple, delicious wrapper, rice paper is an excellent choice for dumplings.
Dumpling Folding Technique
- Submerge a sheet of rice paper in water for about 5 seconds, making sure it’s fully covered. It will still feel slightly firm but will continue to soften as you work.
- Lay the softened rice paper on a flat surface and add about 1/4 cup of dumpling filling to the center.
- Lift the bottom edge of the rice paper and fold it up over the filling.
- Fold the top edge down to overlap the bottom fold.
- Fold the left side over, then the right side, sealing the dumpling into a square. The rice paper will naturally stick together as it continues to soften. If not frying immediately, place the dumplings on a lightly oiled plate to prevent them from sticking.
- Once all dumplings are folded, pan-fry them to your preferred level of crispiness.
Crispy Chicken Rice Paper Dumplings
- Total Time: 35 minutes
Description
These crispy rice paper dumplings are filled with ground chicken, shiitake mushrooms, carrots, and green onions, infused with garlic, ginger, soy sauce, and sesame oil, then pan-fried to perfection for a crispy and slightly chewy bite.
Ingredients
- 16 oz ground chicken (substitute any ground meat)
- 1 cup shiitake mushrooms, finely chopped
- 3/4 cup carrots, julienned
- 1/4 cup green onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 1/2 tablespoon soy sauce
- 1 tablespoon roasted sesame seeds (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 10 – 12 sheets of rice paper
- Water (for softening rice paper)
- Oil (for pan-frying)
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat. Add the ground chicken and mushrooms, cooking for 3 minutes.
- Add the carrots, stirring occasionally until the chicken is cooked all the way through, about 4-5 minutes.
- Remove from heat and mix in the green onions, garlic, ginger, soy sauce, sesame seeds, sesame oil, salt, and pepper. Let the mixture cool slightly.
- Fill a large shallow plate or bowl with water. Dip a sheet of rice paper into the water for about 5 seconds, ensuring it’s fully submerged. It’s okay if it’s a little hard still, it will continue to soften quickly as you work.
- Lay the softened rice paper on a flat surface and place about 1/4 cup of filling in the center.
- Fold the bottom half of the rice paper up over the filling. Fold the top half down to overlap. Fold the left side over, followed by the right side, sealing the dumpling into a square shape.
- Note: If you are not pan-frying the dumplings immediately, place them on a lightly oiled plate to prevent them from sticking.
- Heat a thin layer of oil in a nonstick pan over high-medium heat. Place the dumplings seam-side down and cook for about 3-4 minutes per side, or until golden brown and crispy. For a chewier texture, cook them for less time.
- Serve the dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or a simple ponzu sauce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 10-12 dumplings
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
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