My rice paper chicken dumplings are a simple but incredibly satisfying dish that combines juicy, savory filling with a crispy golden wrapper. I love traditional dumplings, don’t get me wrong, but these use a few swaps for a healthier twist. Chicken instead of pork, rice paper instead of flour-based wrappers, and plenty of cabbage for greens.
Like I said, instead of traditional dumpling wrappers, this recipe uses rice paper sheets, which crisp up beautifully when pan-fried or air-fried. Once cooked, the outside becomes crunchy while the inside stays tender and juicy.
One of the best things about these dumplings is how easy they are to customize. Rice paper is naturally flexible and easy to work with once softened in warm water, making the rolling process very similar to wrapping a spring roll. You can keep the dumplings single-layered for a thinner, crispier bite, or double-wrap them with another sheet of rice paper for a thicker, heartier texture. Either way, the wrapper becomes wonderfully crisp when cooked with enough oil.
These dumplings are also a great option for quick meals or appetizers. They can be cooked in a skillet until both sides are browned and crispy, or prepared in the air fryer for a slightly lighter option. The combination of cabbage and mushrooms keeps the filling moist while adding subtle earthiness and crunch.
Served hot with soy sauce, chili oil, or your favorite dipping sauce, these rice paper chicken dumplings are seriously so addicting!
Ingredients:
- Rice Paper Sheets: These act as the dumpling wrapper. When softened in warm water and cooked with oil, they become crispy and golden on the outside while holding the filling together. If it’s your first time working with rice paper, it can be a little tricky to figure out how soft they need to be when you’re wrapping the dumplings – just make sure they don’t soak in water or sit out for too long while you’re filling them.
- Ground Chicken: The main protein in the dumplings, ground chicken provides a tender and juicy base that absorbs the flavors of the seasonings and aromatics.
- Sesame Oil: Adds a rich, nutty flavor that gives the filling a subtle depth.
- Soy Sauce: Provides saltiness and umami, enhancing the overall savory flavor of the dumpling filling.
- Salt: Helps balance and strengthen the flavors of the ingredients in the filling.
- Black Pepper: Adds a mild heat and extra seasoning that complements the chicken and vegetables.
- Ginger: Fresh grated ginger adds brightness and a warm, slightly spicy flavor that pairs well with chicken.
- Garlic: Minced garlic contributes strong savory aroma and depth, helping to build the overall flavor of the filling.
- Mushrooms: Chopped mushrooms add moisture, a slightly earthy flavor, and extra texture to the dumplings.
- Napa Cabbage: This cabbage adds freshness, a light crunch, and natural moisture that helps keep the filling tender as it cooks.
Enjoy dumplings?
Try my other dumpling recipes!:
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Rice Paper Chicken Dumplings
- Total Time: 45 minutes
Description
Crispy rice paper chicken dumplings filled with ground chicken, napa cabbage, mushrooms, garlic, and ginger, then pan-fried or air-fried until golden and crunchy.
Ingredients
- 5 – 10 rice paper sheets (Use 5 for single-layer wrappers or 10 if double-layering for thicker dumplings)
- 1 lb ground chicken
- 1/2 tbsp sesame oil
- 1 1/2 tbsp soy sauce
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 3 1/2 oz (about 1 cup) shiitake mushrooms, chopped
- 4 1/2 oz (about 1 1/2 cups) napa cabbage, chopped
- Neutral oil (for cooking)
Instructions
- In a large bowl, combine the ground chicken, sesame oil, soy sauce, salt, black pepper, grated ginger, minced garlic, chopped mushrooms, and chopped napa cabbage. Mix until everything is evenly incorporated. For easier chopping, I like to run my mushrooms and napa cabbage through a food processor but chopping with a knife works great as well.
- Fill a shallow dish or a large pan with warm water. Dip one rice paper sheet into the water for about 5 – 10 seconds until it softens slightly. Place it on a clean work surface.
- Place about 1/3 cup of the filling near the lower center of the rice paper. Fold the bottom edge up over the filling. Fold the left and right sides inward toward the center. Roll upward tightly to form a sealed roll.
- For thicker wrappers, place the finished roll onto another softened rice paper sheet and repeat the rolling process to double wrap it. This is optional!
- Cut the roll into one-inch pieces (each roll yields about 5 pieces). Repeat for each roll.
- Pan Fry Method: Heat a generous amount of oil in a skillet over medium heat. Place the rolls seam-side down in the pan. Cook until golden brown on one side, then flip and cook the other side until browned and the filling is cooked through.
- Air Fryer Method: Brush or spray the dumplings generously with oil. Air fry at 400°F for 5 minutes, flip, then cook another 8 minutes until crispy and golden.
- Serve hot with soy sauce, chili oil, or my homemade dipping sauce.
Tip: No matter which method you use, make sure to use plenty of oil so the rice paper becomes crispy rather than chewy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 5 rolls
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