Crispy Chicken Rice Paper Dumplings In Miso Sauce
Wednesday, January 21, 2026
“Crispy dumpling crush, deep miso kind of love.”
I’ve had these rice paper dumplings on my list to make for quite a while,
and I finally got round to making them. After that first batch, I genuinely couldn’t stop making them they’re
that good. They’re fun to fold, quick to cook, and the kind of recipe that
instantly slips into your regular rotation. Stay tuned for more sauce
recipes I plan on sharing in the future.
Rice paper dumplings are a wonderful balance of light yet crispy, and they
come together much faster than you’d expect. The rice paper turns
beautifully golden in the pan, giving you that satisfying crunch without
needing complicated techniques. They’re perfect for busy days when you still
want something fresh, homemade, and full of flavour.
The chicken filling is the real hero here. It’s flavourful, simple to
prepare, and works as the perfect base, meaning almost any sauce you pair
with it tastes amazing. You can also make the filling ahead of time, freeze
it, and thaw it when needed, which makes life in the kitchen even
easier.
The deep miso sauce truly takes these dumplings up a level. Miso forms the
base of the sauce and gives a lovely umami richness that pairs perfectly
with the crispy dumpling exterior. It’s savoury, comforting, and very
moreish, and you can easily adjust it to your taste with sweetness or
heat. I have 2 other sauce recipes coming soon, so stay tuned for that.
These dumplings are also freezer-friendly. You can freeze the filling on
its own, or assemble the dumplings and freeze them uncooked. Simply freeze
them in a single layer first, then transfer to a container, and cook
straight from frozen when you’re ready. This recipe yeilds approximately 24 dumplings.
TikTok
@spicyfusionkitchen Crispy Chicken Dumplings in Miso Sauce 🤤🥟 Full Recipe on www.spicyfusionkitchen.com 🔗 Recipe Yeilds Approx 24 dumplings 🥟 #miso #dumplings #dumplingsauce #food #foodtiktok ♬ Vibes do Studio Ghibli - Dandara Music
Ingredients
Chicken
500g Chicken Mince
4 - 5 Sliced Green Chillies
1/2 Cup Chopped Spring Onions
1/2 Cup Chopped Fresh Coriander
1 1/2 tsp Cracked Black Pepper
1 Tbsp Grated Ginger
1 Tbsp Crushed Garlic
2 Tbsp Soy Sauce
1 - 2 Tbsp Corn Flour
Sauce
2 Tbsp Soy Sauce
1 Tbsp White Miso Paste
1 - 2 Tbsp Sriracha Sauce
2 tsp Crushed Garlic
1 tsp Grated Ginger
1/2 tsp Sesame Seeds
2 tsp Rice Vinegar
1 tsp Brown Sugar
1/4 Cup Chopped Spring Onions
Slurry (1 Tbsp Corn Flour and 1 Cup Water)
or
1/2 Cup Fresh/Heavy Cream
Garnish
1/4 Cup Chopped Coriander
1/3 Cup Chopped Spring Onions
1/4 tsp Sesame Seeds
1 - 2 Sliced Red Chillies - optional
1/2 tsp Chilli Oil - optional
Other Ingredients
Rice Paper (big batch so approximately 24 sheets)
2 Tbsp Oil
Method With Pictures
1. Add the chicken mince to a bowl, then add the sliced green chillies,
chopped spring onions, chopped coriander, cracked black pepper, grated
ginger, crushed garlic, soy sauce and cornflour. Mix until everything is
well combined; avoid adding too much soy sauce as you don’t want the mixture
too wet, if it becomes overly wet, add a little more cornflour to balance it
out.
2. Make the sauce, by adding to a saucepan soy sauce, white miso paste,
siracha sauce, grated ginger, crushed garlic, sesame seeds, chopped spring
onions, rice vinegar and brown sugar. You can add fresh/heavy cream or make
a slurry to add in later. Fresh/heavy cream sauce is more lighter, whereas
the sauce with a slurry is more thick (the one in the pictures are made with
a slurry for visual reference).
3. Time to make the dumplings. Dip the rice paper into lukewarm water for
10 - 20 seconds until it starts to soften. I hold the edge the entire time
I'm dipping it in, turning them over in the water every 2 seconds. You do
have to work quickly because once the rice paper softens, it gets sticky and
difficult to work with. I dampen my surface so the rice paper does not stick
to it while i'm working with it.
4. Once close to soft and maliable, place on the slightly damp surface, and
bring each side of the circle inwards to the centre, creating a
square.
5. Place a generous tablespoon amount of the chicken mince filling in the
centre. Bring the edges of the rice paper square over the top of the filling
pinching it closed at the top. As I said it will turn sticky so the edges
will stick together and seal shut.
6. I tied a thin strip of a spring onion over the top into knot, more as a
garnish.
7. As you're making the rest of the dumplings, keep checking the others
don't stick onto the plate or board you're keeping them on (i just keep
adding a splash of water under the dumplings).
8. To a pot or frying pan, add oil and heat it up. Place the dumplings in
and let it sizzle away. Keep turning every few minutes so each side crispens
up. If you don't want crispy dumplings, you can steam them.
9. While the dumplings are pan frying or steaming, heat up the sauce on
medium. Once it starts to bubble add in the slurry - skip this if you're
using fresh/heavy cream. Let it simmer for 5 minutes until it
thickens.
10. Once the dumplings are done and crispy on each side. Pour the sauce
into a serving bowl and place the dumpings in the sauce. You can also pour
the sauce into the pot or frying pan that the dumplings were crispening up
in. Garnish with fresh coriander, spring onions, sesame seeds, sliced red
chillies and a drizzle of chilli oil.
Method
- Add the chicken mince to a bowl, then add the sliced green chillies, chopped spring onions, chopped coriander, cracked black pepper, grated ginger, crushed garlic, soy sauce and cornflour. Mix until everything is well combined; avoid adding too much soy sauce as you don’t want the mixture too wet, if it becomes overly wet, add a little more cornflour to balance it out.
- Make the sauce, by adding to a saucepan soy sauce, white miso paste, siracha sauce, grated ginger, crushed garlic, sesame seeds, chopped spring onions, rice vinegar and brown sugar. You can add fresh/heavy cream or make a slurry to add in later. Fresh/heavy cream sauce is more lighter, whereas the sauce with a slurry is more thick (the one in the pictures are made with a slurry for visual reference).
- Time to make the dumplings. Dip the rice paper into lukewarm water for 10 - 20 seconds until it starts to soften. I hold the edge the entire time I'm dipping it in, turning them over in the water every 2 seconds. You do have to work quickly because once the rice paper softens, it gets sticky and difficult to work with. I dampen my surface so the rice paper does not stick to it while i'm working with it.
- Once close to soft and maliable, place on the slightly damp surface, and bring each side of the circle inwards to the centre, creating a square.
- Place a generous tablespoon amount of the chicken mince filling in the centre. Bring the edges of the rice paper square over the top of the filling pinching it closed at the top. As I said it will turn sticky so the edges will stick together and seal shut. I tied a thin strip of a spring onion over the top into knot, more as a garnish.
- As you're making the rest of the dumplings, keep checking the others don't stick onto the plate or board you're keeping them on (i just keep adding a splash of water under the dumplings).
- To a pot or frying pan, add oil and heat it up. Place the dumplings in and let it sizzle away. Keep turning every few minutes so each side crispens up. If you don't want crispy dumplings, you can steam them.
- While the dumplings are pan frying or steaming, heat up the sauce on medium. Once it starts to bubble add in the slurry - skip this if you're using fresh/heavy cream. Let it simmer for 5 minutes until it thickens.
- Once the dumplings are done and crispy on each side. Pour the sauce into a serving bowl and place the dumpings in the sauce. You can also pour the sauce into the pot or frying pan that the dumplings were crispening up in. Garnish with fresh coriander, spring onions, sesame seeds, sliced red chillies and a drizzle of chilli oil.
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