Crispy Rice Paper Dumplings
TOTAL TIME45 mins
SKILL LEVELBeginner
SERVINGS20
About this RecipeCrispy Rice Paper Dumplings filled with savory Smithfield pork, shiitake mushrooms, and herbs—pan-fried to golden perfection for a light, flavorful bite.
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Ingredients
Gather Ingredients from the list below 20 sheets rice paper 1 oz. dried shitake mushroom 2 cloves garlic 2-4 scallions 1 tbsp. fresh ginger 1 tbsp. fish sauce 2 tsps. kosher salt 1/4 cup fresh mint 1/4 cup fresh cilantro 2 tbsps. sugar 1/2 cup canola or vegetable oil
Gather Ingredients from the list below
Directions
1.
Start by rehydrating the shiitake mushrooms in boiling water.
2.
Allow the mushrooms to soak for 10–15 minutes, then remove them from the water and squeeze out any excess liquid.
3.
Remove the hard stems from the mushrooms and finely dice them.
4.
In a mixing bowl, combine the diced mushrooms with the pork, garlic, scallions, ginger, fish sauce, salt, mint, cilantro, and one tablespoon of sugar to form the filling.
5.
In a separate bowl or cup, dissolve the remaining sugar in 2 cups of water.
6.
Working with one sheet of rice paper at a time, carefully avoid getting any liquid on the unused sheets.
7.
Using a basting or pastry brush, lightly brush both sides of the rice paper with the sugar water.
8.
Let the rice paper sit for 30–60 seconds until it softens to a rollable and foldable texture.
9.
Once softened, place 2–3 tablespoons of filling in the top middle section of the rice paper.
10.
Fold the top of the rice paper over the filling, then fold in each side.
11.
Roll the dumpling into a compact “pillow” shape.
12.
Set the finished dumpling aside on parchment paper and repeat the process until all dumplings are formed.
13.
If desired, you can prepare the dumplings a few hours in advance and refrigerate them until ready to cook.
14.
Heat a large non-stick skillet over medium-high heat and add oil.
15.
Fry the dumplings in batches, being careful not to overcrowd the pan.
16.
Cook each dumpling for 5–7 minutes per side, or until golden and crispy.
17.
Remove the dumplings from the skillet and place them on a paper towel to drain excess oil.
18.
Allow the dumplings to cool slightly before serving.
