"I had leftover dumpling filling…

so naturally I made it everyone's problem again."

 

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 first time I made these crispy rice paper dumplings, I paired them with a rich miso sauce that was absolutely packed with deep umami flavour. It was one of those sauces that instantly elevates every bite and keeps you going back for more. If you'd like to try that version, you can click here for the full recipe; the chicken filling is exactly the same. 

 

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 yields approximately 24 dumplings. 

 

 

 

 

 

 

 

 

 

Chicken

Sauce

Garnish 

Other Ingredients

 

 

 

 

 

 

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 heavy cream or fresh cream, soy sauce, sriracha, ginger, garlic, and spring onions to a saucepan. Over medium-low heat, heat the sauce gently until it starts to bubble and thicken. Around 4 - 5 minutes.
3. Time to make the dumplings. Dip the rice paper in 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 malleable, 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 of the chicken mince filling in the centre. Bring the edges of the rice paper square over 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 a knot, more as a garnish. 
6. As you're making the rest of the dumplings, keep checking that the others don't stick to the plate or board you're keeping them on (I just keep adding a splash of water under the dumplings).
7. In a pot or frying pan, add oil and heat over medium-low heat. Place the dumplings in and let them sizzle away. Keep turning every 2-3 minutes so each side crisps up. If you don't want crispy dumplings, you can steam them instead. Continue pan-frying for about 10-15 minutes.
8. Once the dumplings are done and crispy on each side. Pour the hot 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 crisping up in. Garnish with fresh spring onions, sesame seeds, sliced red chillies and a drizzle of chilli oil (optional).