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!
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.