Homemade Crispy Rice Paper Mushroom Dumplings with a spicy Garlic Chilli Oil. Best for nights when you’re craving spicy, warming, dumplings, but want something healthier and made at home. These easy vegan and gluten-free dumplings are filled with caramelised mushrooms, ginger and greens, inside sesame-crusted wrappers. Each dumpling is pan-fried until crispy, then tossed in garlicky chilli oil before serving. These dumplings are a fun and healthy dinner to make any night of the week. So delicious, spicy and saucy.
It’s dumpling day! I’ve been wanting to make this crispy twist on dumplings in chilli oil for the longest time. I waited and waited but for no real reason. Finally, today, we have these rice paper dumplings and they’re just as delicious as you’d imagine.
The process
The filling: It’s very simple but very good. Just some sesame oil, ginger, garlic, cabbage, carrot and mushrooms. I added a splash of soy sauce (tamari for gluten-free) for saltiness and a drizzle of sesame oil. The mushrooms themselves have so much flavour, so I didn’t want the other ingredients to overshadow them.
Super simple, but that’s all you need!
Assembling is easier than you’d think. Place a spoonful of filling into the centre of a rice paper wrapper that has been soaking in water for about 5 seconds. Fold one side over, then the left and right sides up and over to make a little parcel. Repeat with a second rice paper so each dumpling is double-wrapped.
Nothing fancy. Don’t stress about making these look perfect – each little dumpling is unique in its own way!
Finally, coat each dumpling in sesame seeds. To cook, all you need is a skillet with some neutral oil. Pan-fry the dumplings until the sesame seeds are toasted. Make sure the oil is hot enough that they sizzle when they hit the pan.
This chilli oil is simple too! It’s the perfect finishing touch to these dumplings. Think a little spicy, a little garlicky, and made with caramelised shallots, making it even more delightful. Simply pour the same oil that the dumplings were frying in into a bowl with chilli, garlic and shallot. Easy!
My top tips for making these rice paper dumplings:
- Make sure your vegetables are all cut the same size by gently pulsing everything in a food processor. Nobody has time to finely dice a bunch of veggies! Let the blender do it for you to get them small and evenly sized.
- Only dip the rice paper sheets in warm water for a few seconds to avoid them turning mushy. They will soften more as they’re handled.
- When wrapping the rice paper dumplings, wrap them on a damp tea towel or a wet chopping board so that they don’t stick to the surface and tear.
- Don’t overcrowd the pan when frying the rice paper dumplings. They can easily stick together so make sure you give them enough room to do their thing.
- Devour them straight away whilst they’re nice and crispy as they will soften.
Check out my Ginger and Chicken Dumplings if you’re craving some soft and pillowy, more traditional dumplings.
And lastly, if you like the look of these Crispy Rice Paper Mushroom Dumplings be sure to give them a go and let me know what you think in the comments. I love hearing from you guys! And don’t forget if you do make it, be sure to post on Instagram and tag me!
CRISPY RICE PAPER MUSHROOM DUMPLINGS
Course: LunchDifficulty: Easy10
dumplings45
minutes15
minutes1
hourCrispy and delicious mushroom-filled dumplings that are tasty and easy!
Ingredients
20 rice paper sheets
6 or 7 large flat mushrooms, stems removed and roughly chopped
1 tsp ginger, minced
1 tsp garlic, minced
2 cups Chinese cabbage, roughly chopped
1 carrot, roughly chopped
1 tbsp sesame oil
1/4 cup soy sauce/tamari
1/2 cup sesame seeds
- Garlic chilli oil
1/4 cup neutral oil (that you fried the dumplings in)
2 cloves garlic, minced
1/2 shallot, minced
1 tsp chilli paste
Directions
- To make the mushroom filling: In a food processor, gently blend the mushrooms, cabbage and carrot until they are finely diced. You may need to do this in batches. Add the veggies along with garlic, ginger, soy sauce and sesame oil to a large pan over medium-high heat, stirring occasionally until the mushrooms have cooked down, about 5-7 minutes. If the mushrooms have released a lot of water, I like to pour the mixture into a fine sieve.
- To assemble: Soak the rice paper in water for about 5 seconds until pliable. Place a spoonful of filling in the centre and fold all the edges over to form a parcel. Repeat with a second rice paper.
- Place the sesame seeds on a plate. Press each dumpling into the sesame seeds on both sides.
- Heat neutral oil in a large pan set over medium-high heat. Add the dumplings and cook until each side turns a light golden brown, about 5 minutes on each side. Do this in batches so they don’t stick together.
- To make the chilli oil: Simply pour the same oil that the dumplings were frying in into a bowl with chilli, garlic and shallot.
