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Close up of pan-fried Rice Paper Dumplings showing translucent skin and pork chive filling.

Rice Paper Dumplings: Crispy Pan-Fried Pork & Chive Perfection

These Rice Paper Dumplings feature a juicy pork, chive, and carrot filling wrapped in translucent rice paper and pan-fried until deeply golden and bubbly. A gluten-free, ultra-crispy alternative to traditional potstickers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground pork 450g
  • 1/2 cup fresh chives 25g, finely chopped
  • 1/2 cup carrots 60g, grated
  • 1 tbsp toasted sesame oil 15ml
  • 1 tbsp soy sauce 15ml
  • 1 tsp fresh ginger 5g, grated
  • 12-16 sheets rice paper 22cm circular
  • 2 tbsp neutral oil 30ml, for frying
  • 2 tbsp dark soy sauce 30ml
  • 1 tbsp red chili oil 15ml
  • 1 tsp toasted white sesame seeds 5g

Equipment

  • 1 Non-stick Skillet Essential to prevent sticking
  • 1 Shallow dish For hydrating rice paper

Method
 

Prepare the Filling
  1. In a large bowl, combine ground pork, chopped chives, grated carrots, sesame oil, soy sauce, and ginger. Mix thoroughly until the mixture is slightly tacky.
Assemble the Dumplings
  1. Dip one sheet of rice paper into lukewarm water for 3-5 seconds. Lay it flat on a damp surface.
  2. Place 2 tablespoons of filling in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly.
  3. Dip a second sheet of rice paper and wrap the first roll inside it. This ensures the dumpling won't burst and creates a crispier crust.
Pan Fry
  1. Heat oil in a non-stick skillet over medium-high. Fry dumplings for 3-4 minutes per side until deeply golden-brown and bubbly. Ensure they do not touch in the pan.
  2. Serve hot with a dipping sauce of dark soy, chili oil, and toasted sesame seeds. Garnish with fresh scallion rounds.

Notes

Do not over-soak the rice paper; it should still be slightly pliable but not mushy.
Always use a non-stick skillet to prevent the rice paper from tearing.