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crispy rice paper dumplings with skirt on a wire rack and plate

Crispy Rice Paper Dumplings Skirt

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 1 serving 1x

Description

Learn how to make crispy rice paper dumplings with a lacy skirt. This step-by-step guide ensures deliciously golden and perfectly cooked dumplings every time, complete with tips for maintaining that irresistible crispiness.

Ingredients

Units Scale

Crispy Rice Paper Dumplings Skirt

  • 1 cup of dumpling filling (recipe below or use this tofu dumpling filling for vegan/vegetarian)
  • 12 rice papers (small, 16 cm)
  • 1/4 cup water
  • 1 tsp (3 g) all purpose flour
  • 1 tsp (3 g) potato starch (or more flour)

Meat Filling (makes 2-3 servings)

  • 2 garlic cloves, minced
  • 2 tsp ginger, grated
  • 2 scallions, sliced
  • 1/2 medium (60 g) onion, finely minced
  • 1 cup (80 g) finely chopped cabbage or bokchoy
  • 1/2 medium (25 g) carrot, grated
  • 2 mushrooms (40 g), finely diced
  • 1 lbs (450 g) ground meat
  • 1/2 tsp salt
  • 1/4 tsp white pepper or 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tablespoons sesame oil

Dipping Sauce

  • 2 tbsp chili crisp or chili oil
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame seeds, optional

Instructions

Crispy Rice Paper Dumplings Skirt

  1. Prepare the Filling: Cook your favourite dumpling filling or follow the recipe provided below.
  2. Prepare the Rice Paper: Fill a large bowl with cold water. Dip a rice paper sheet in the water for a few seconds until it becomes soft and pliable.
  3. Wrap the Dumplings: Place a small amount of filling in the center of the rice paper. Fold the sides of the rice paper over the filling, then roll it up tightly to form a dumpling (refer to photos). Repeat with one more piece of rice paper to double wrap.
  4. Prepare the Skirt Mixture: In a small bowl with a spout, whisk the water, flour and potato starch together.
  5. Cook the Dumplings: Heat a non-stick skillet over medium-high heat and add oil to coat the pan. Brush the tops of the dumplings with excess oil around the pan. Cook the dumplings until golden brown and crispy and then flip them over. Cook for 30 seconds or until lightly golden.
  6. Create the Skirt: Whisk the slurry and then immediately pour the slurry in one section of the pan and swirl the pan to evenly spread the slurry around. Rearrange the dumplings if they have slide around. Do not touch the dumplings and let them cook until liquid has evaporated and bottoms are golden brown (about 5 minutes). Once the lace gets golden in colour, shake the pan. The dumplings should slide easily. If there is no movement, drizzle a little oil around the whole pan and gently shake the pan. It should loosen the lace and dumplings.
  7. Serve: Place a serving wire rack (optional) and plate over the dumplings and carefully flip the pan. Be careful as some hot oil may drip down (use oven mitts or gloves if you see a lot of oil to be safe). Enjoy with your favourite dipping sauce!

Meat Filling

  1. Heat 1 tbsp of oil in a pan over medium heat. Add the garlic and ginger, and cook until slightly fragrant. Add the vegetables and cook until softened, about 3 minutes. Add the ground meat along with the seasonings and cook until browned. It’s okay if the filling is not completely cooked as they will continue to cook later again. Remove from pan and set aside to cool.

Dipping Sauce

  1. Add all the ingredients to a small bowl and stir. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Method: Stove top
  • Cuisine: Japanese

Find it online: https://www.okonomikitchen.com/crispy-rice-paper-dumplings-skirt/