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Rice Paper Rolled Dumplings

Delicious and healthy Rice Paper Rolled Dumplings that are high in protein, gluten-free, and customizable, perfect for meal prep and satisfying cravings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 1 lb Dumpling Filling of Choice You can use ground chicken, pork, or plant-based alternatives.
  • 1 1/2 cups Ground Chicken, Pork or Plant-based Alternative This main protein ingredient gives richness to the dumplings.
  • 1/2 medium Onion, Finely Chopped Enhances flavor profile of the filling.
  • 2 cabbage leaves Cabbage, Finely Chopped Increases nutritional value.
  • 1 clove Garlic, Minced Adds aroma and taste.
  • 1 tsp Ginger, Minced Adds flavor and anti-inflammatory properties.
  • 1 Spring Onion, Chopped Fresh garnish for flavor.
  • 1 tbsp Salt Koji Improves digestion and enhances flavors.
  • 1/2 tbsp Yuzu Pepper Adds spice and citrusy brightness.
  • 4 tsp Kewpie Mayo Adds richness while keeping calories low.
  • 1 tbsp Potato Starch Helps to bind the filling.
  • 1/2 tsp Sugar Balances savory flavors.
Dumpling Wrappers and Cooking Essentials
  • 3-6 large Rice Paper Wrappers Key component for rolling dumplings.
  • 2 tbsp Cool Water For soaking rice paper.
  • 1 tbsp Soy Sauce Adds umami flavor.
  • 1 tbsp Oil for Cooking Heart-healthy oil like olive oil.
  • 1-2 tbsp Sesame Seeds For coating dumplings.
  • 1 tbsp Potato Starch for Dusting Prevents sticking.

Method
 

Preparation
  1. Microwave finely chopped onion and cabbage for 60-90 seconds until softened.
  2. In a large mixing bowl, combine cooked vegetables with ground meat and remaining filling ingredients. Mix until paste-like.
Assembling the Dumplings
  1. Soak a rice paper sheet in cool water for 10-15 seconds until pliable.
  2. Spread filling on the bottom half of the rice paper, roll tightly, folding in the sides. Repeat for additional rolls.
  3. Roll each dumpling in sesame seeds or potato starch, then cut into 3 cm pieces.
Cooking
  1. Heat oil in a frying pan over medium-high heat. Place dumplings in the pan meat-side down and cook for about 5 minutes until golden brown.
  2. Flip and cook for another 5 minutes until browned and cooked through.
Serving
  1. Serve immediately with your favorite dipping sauce.

Notes

These dumplings are great for meal prep. Store them in the fridge for up to 3 days or freeze for longer storage. Reheat by pan-frying to restore crispness.