Crispy Kimchi Rice Paper Dumplings

Whenever I think of comfort food, Crispy Kimchi Rice Paper Dumplings always comes to mind. The first time I made these delightful dumplings, I was inspired by a cozy evening spent with friends. We were experimenting in the kitchen, and the aroma of sautéed garlic and fresh vegetables filled the air. As we gathered around the table, everyone couldn’t wait to dig into these crispy bites. They are not only packed with flavor but also bring an element of fun as we wrapped our own dumplings. Each bite is a delicious explosion of textures and tastes, making them a perfect dish to share, celebrate, or simply enjoy on a quiet night in. Whether it’s for a gathering or a weeknight dinner, I promise these dumplings will become a cherished recipe in your home.

Essential Ingredients for Crispy Kimchi Rice Paper Dumplings

The beauty of these dumplings lies in their simple yet harmonious ingredients. Each component plays a vital role in creating that savory, umami flavor profile. Starting with kimchi, which adds a tangy bite, to the crunch of shredded cabbage, every ingredient complements the others perfectly. The tofu provides a lovely texture and absorbs all the delicious flavors, making each bite satisfying and hearty.

• 1-2 teaspoons of oil plus more for frying: Essential for sautéing the filling and achieving that crispy outer layer when frying.
• 3-5 cloves of garlic, minced: Adds a wonderful aromatic flavor that enhances the overall taste of the dumplings.
• 1/2 inch ginger, finely grated or minced: Brings a spicy kick and warmth to the filling.
• 3 green onions, thinly sliced; white and green parts divided: The green parts add freshness, while the white parts contribute to the sautéed flavor base.
• 1/2 teaspoon gochugaru (optional; sub red chili flakes): Provides heat and depth, making these dumplings more exciting.
• 1 cup cabbage, shredded: This adds crunch and volume to the filling.
• 1 small carrot, grated (about 1 cup): Offers sweetness and color, making the filling more vibrant.
• 1 cup finely diced shiitake mushrooms (about 3): Gives an earthy flavor that complements the other ingredients.
• 1 cup kimchi, finely chopped (juice strained?): The star of the filling, providing a zesty taste.
• 8 ounces extra-firm or super firm tofu, grated: Serves as a hearty component, adding protein and texture.
• 1 tablespoon soy sauce or tamari: Enhances the savory flavor of the filling.
• 1 teaspoon toasted sesame oil: Adds a nutty aroma and richness to the dumplings.
• 24 small rice papers, 16 cm: The wrapper that holds all the delicious filling together.
• 2 tablespoons rice vinegar: Used in the dipping sauce, it adds tanginess.
• 1 tablespoon gochujang: A spicy and sweet Korean chili paste that enhances the dipping sauce.
• 2 tablespoons soy sauce: Adds depth to the dipping sauce.
• 1 teaspoon toasted sesame oil or to taste: Complements the flavors in the dipping sauce.

How to Make Crispy Kimchi Rice Paper Dumplings

Making Crispy Kimchi Rice Paper Dumplings is an enjoyable process that will have your kitchen buzzing with activity! You’ll start by preparing the filling, which is packed with flavor. Then, it’s all about wrapping those dumplings just right before frying or air frying them to crispy perfection. You’ll love how easy it is to bring everything together. Let’s dive into the steps!

1. Dipping Sauce: In a medium bowl, add rice vinegar and gochujang. Whisk until evenly combined. Then, add the soy sauce and toasted sesame oil, mixing briefly. Set aside this tangy sauce, which will be perfect for dipping your dumplings.
2. Cook the Filling: Warm oil in a medium nonstick skillet over medium heat. Toss in the minced garlic, grated ginger, and the white portions of the sliced green onions. If you’re using gochugaru, add that too. Sauté for 60 to 90 seconds until the garlic becomes fragrant but doesn’t brown. Next, add the cabbage, grated carrot, shiitake mushrooms, and chopped kimchi. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage reduces in size and turns translucent.
3. Mix: Remove the pan from heat and transfer the filling into a bowl. Now, add in the grated tofu, the remaining green portions of the green onions, soy sauce, and toasted sesame oil. Mix well using a spatula, gently breaking up the tofu to combine it into the mixture. At this point, if the filling is too hot to handle, place it in the fridge for about 10 minutes. You can even prepare this filling up to 3 days in advance and keep it in the fridge.
4. Wrap: Get a large bowl of warm water and set a wooden cutting board and a nonstick baking sheet that you’ve lightly sprayed with oil at your work station. Soak one sheet of rice paper in the water for 5 to 10 seconds until it softens. Lay the softened rice paper on the cutting board, and place about 3 tablespoons of the dumpling filling in the center. Fold the sides of the wrapper into the center, and then fold the top and bottom sides to the center, like folding an envelope. For visual guidance, check the blog post photos.
5. Wrap Again: Soften another sheet of rice paper, and place the already wrapped dumpling seam-side down in the center of the second sheet. Wrap it again so that the seam for this second sheet is on the opposite side. Transfer this dumpling to the baking sheet. Repeat these steps with the remaining rice paper wrappers and filling until all are used up.
6. Pan Fry: Heat enough oil in a nonstick pan to create a thin, even layer at the bottom. Warm the oil over medium-high heat, then carefully add the dumplings in batches. Pan fry them for 2 to 3 minutes on each side until they are lightly browned and crispy. Return the cooked dumplings to the baking tray. I like to pat them gently with a paper towel to absorb any extra oil, but be careful not to let them rest on a towel, or they may stick.
7. Air Fry: If you prefer a healthier version, spray each side of the dumplings generously with oil and place them in your air fryer basket. Ensure they aren’t touching (you’ll work in batches). Air fry at 375F for 8 to 10 minutes, flipping them halfway through for even cooking.
8. Serve: Serve the dumplings warm with the prepared dipping sauce. They can be stored in the refrigerator for up to 3 days. While storing, they may soften, but you can reheat them on the stove or in the air fryer if you want to crisp them up again.

Ways to Customize

There are countless ways to put your spin on Crispy Kimchi Rice Paper Dumplings. Here are some ideas to help you make them uniquely yours!

• Change the Protein: Substitute the tofu with another protein source like tempeh or even a meat alternative to suit your dietary preferences.
• Vegetable Variety: Feel free to add or swap in other vegetables like bell peppers, zucchini, or spinach for additional flavor and texture.
• Spice Level: Adjust the heat by adding more or less gochugaru or experimenting with different chili sauces for a personalized kick.
• Make Them Larger: If you find the small dumplings a bit too bite-sized, use larger rice paper wraps and increase the filling quantity for larger dumplings.
• Gluten-Free Option: Use gluten-free soy sauce or tamari along with gluten-free gochujang to ensure everyone can enjoy these dumplings.
• Freezing for Later: Prepare a large batch and freeze them uncooked. Just add a few extra minutes to the cooking time when you’re ready to enjoy them.
• Creative Dipping Sauces: Try different dipping sauces, such as sweet chili sauce or soy sauce mixed with citrus for a refreshing twist.

Serving This Crispy Kimchi Rice Paper Dumplings

When it comes to serving Crispy Kimchi Rice Paper Dumplings, the sky’s the limit! Here are some ideas to enhance your dining experience:

• Simple Dipping Sauce: Always serve with the tangy dipping sauce you’ve prepared; it’s the perfect complement to the flavors of the dumplings.
• Side Dishes: Pair with a light salad, perhaps a simple cucumber and carrot salad, to add a refreshing crunch.
• Occasion: These dumplings are fantastic for casual gatherings, movie nights, or even as a centerpiece for a themed dinner party.
• Seasonal Pairing: In spring, serve alongside fresh spring rolls; during winter, a warm broth makes for a comforting combination.
• Leftover Storage: If you have any leftover dumplings, store them in an airtight container in the fridge. They can last up to 3 days but are best enjoyed fresh.
• Reheating Tips: When reheating, consider crisping them up in the air fryer or sautéing them in a pan to regain that crunchiness.
• Meal Prep: You can make a batch of dumplings ahead of time to enjoy throughout the week, making for an easy lunch or dinner option.

FAQ

Conclusion

Crispy Kimchi Rice Paper Dumplings are a delightful treat that combines flavor and fun, making them a must-try in any kitchen. With their crispy exterior and savory filling, they’re sure to become a favorite for any occasion. I encourage you to gather your ingredients and give this recipe a try. You won’t be disappointed!

Crispy Kimchi Rice Paper Dumplings

Craving a burst of flavor? Try our Crispy Kimchi Rice Paper Dumplings! These delicious, crispy bites are packed with savory ingredients and make for the perfect easy weeknight dinner. You won't want to miss out on this delightful recipe tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizers

Cuisine Korean

Servings 2 servings

Calories 250 kcal

Equipment

• Wooden Spoon
• Grater
• Mixing Bowl
• Frying Pan
• Skillet
• Chef's Knife
• Whisk
• Air Fryer
• Cutting Board

Ingredients

  

• 1-2 teaspoons oil plus more for frying
• 3-5 cloves garlic minced
• 1/2 inch ginger finely grated or minced
• 3 green onions green onions thinly sliced; white and green parts divided
• 1/2 teaspoon gochugaru optional; sub red chili flakes
• 1 cup cabbage shredded
• 1 small carrot carrot grated (about 1 cup) 90g
• 1 cup shiitake mushrooms finely diced (about 3)
• 1 cup kimchi finely chopped (juice strained?)
• 8 ounces tofu extra-firm or super firm, grated
• 1 tablespoon soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 24 small rice papers 16 cm, see notes for substitutions
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil or to taste

Instructions

 

• Dipping Sauce: In a medium bowl, add rice vinegar and gochujang. Whisk until evenly combined. Then, add the soy sauce and toasted sesame oil, mixing briefly. Set aside this tangy sauce, which will be perfect for dipping your dumplings.
• Cook the Filling: Warm oil in a medium nonstick skillet over medium heat. Toss in the minced garlic, grated ginger, and the white portions of the sliced green onions. If you’re using gochugaru, add that too. Sauté for 60 to 90 seconds until the garlic becomes fragrant but doesn’t brown. Next, add the cabbage, grated carrot, shiitake mushrooms, and chopped kimchi. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage reduces in size and turns translucent.
• Mix: Remove the pan from heat and transfer the filling into a bowl. Now, add in the grated tofu, the remaining green portions of the green onions, soy sauce, and toasted sesame oil. Mix well using a spatula, gently breaking up the tofu to combine it into the mixture. At this point, if the filling is too hot to handle, place it in the fridge for about 10 minutes. You can even prepare this filling up to 3 days in advance and keep it in the fridge.
• Wrap: Get a large bowl of warm water and set a wooden cutting board and a nonstick baking sheet that you’ve lightly sprayed with oil at your work station. Soak one sheet of rice paper in the water for 5 to 10 seconds until it softens. Lay the softened rice paper on the cutting board, and place about 3 tablespoons of the dumpling filling in the center. Fold the sides of the wrapper into the center, and then fold the top and bottom sides to the center, like folding an envelope. For visual guidance, check the blog post photos.
• Wrap Again: Soften another sheet of rice paper, and place the already wrapped dumpling seam-side down in the center of the second sheet. Wrap it again so that the seam for this second sheet is on the opposite side. Transfer this dumpling to the baking sheet. Repeat these steps with the remaining rice paper wrappers and filling until all are used up.
• Pan Fry: Heat enough oil in a nonstick pan to create a thin, even layer at the bottom. Warm the oil over medium-high heat, then carefully add the dumplings in batches. Pan fry them for 2 to 3 minutes on each side until they are lightly browned and crispy. Return the cooked dumplings to the baking tray. I like to pat them gently with a paper towel to absorb any extra oil, but be careful not to let them rest on a towel, or they may stick.
• Air Fry: If you prefer a healthier version, spray each side of the dumplings generously with oil and place them in your air fryer basket. Ensure they aren’t touching (you'll work in batches). Air fry at 375F for 8 to 10 minutes, flipping them halfway through for even cooking.
• Serve: Serve the dumplings warm with the prepared dipping sauce. They can be stored in the refrigerator for up to 3 days. While storing, they may soften, but you can reheat them on the stove or in the air fryer if you want to crisp them up again.

Notes

• Gluten-Free: Use gluten-free soy sauce or tamari along with gluten-free gochujang to ensure everyone can enjoy these dumplings.
• Rice Paper: If you can only find medium or larger wraps, you can simply increase the filling and make larger dumplings.
• Nutrition Estimates: These estimates do not include frying oil.

Keyword Crispy Dumplings, Kimchi Recipe, Korean Appetizers, Rice Paper Dumplings