These Rice Paper Pork and Veggie Dumplings are crispy, chewy, and delicious. Filled with a flavourful mix of pork, carrots, cabbage, and mushrooms, they’re a great way to boost your veggie intake.
Tips for making the best rice paper dumplings
- To avoid breakage, wrap the filling in 2-3 rice paper wrappers and cook them in a non-stick pan or air fryer.
- Use a wet chopping board to help prevent the rice paper wrappers from sticking to the surface.
- Let the filling cool slightly before wrapping, so the rice paper doesn’t soften too quickly and tear.
Why you’ll love these Dumplings
- Crispy Texture – The rice paper wrapper crisps up beautifully when fried.
- Packed with Flavour – Pork, mushrooms, carrots, cabbage, and ginger make the filling rich and balanced.
- Customizable – Use any vegetables or protein you have on hand for a personalised touch.
What goes in my Pork & Veggie Rice Paper Dumplings
- Rice Paper Wrappers: When fried, they create the perfect crispy texture for the dumplings.
- Pork Mince: A juicy, savoury base that adds protein to the meal.
- Mushrooms: Earthy flavour that complements the pork and vegetables.
- Carrot: Adds sweetness and crunch to the filling.
- Green Cabbage: Light and fresh, it balances the other ingredients.
- Garlic: Enhances the flavour with a savoury, aromatic kick.
- Ginger: Freshens the filling.
- Soy Sauce: Infuses the pork with savoury depth and umami.
- Oyster Sauce: Adds a rich, slightly sweet flavour that rounds out the filling.
- Olive Oil: Helps crisp up the dumplings in the pan.
- Spring Onion: Adds freshness and a mild onion flavour to the filling.
Rice Paper Dumplings
Servings
20
servingsPrep time
30
minutesCooking time
25
minutesIngredients
20 rice paper wrappers
500g pork mince
3-4 mushrooms, finely diced (I use button mushrooms)
1 large carrot, finely diced
1/4 green cabbage, finely chopped
4 garlic cloves, finely chopped
1 tbsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp Oyster sauce
1 tbsp olive oil for frying
1 spring onion, finely chopped
- Dipping Sauce:
These dumplings are perfect dipped in soy sauce, chilli oil, or a peanut dipping sauce
Directions
- Prepare the Filling:
- Heat the olive oil in a large pan over medium heat.
- Add the pork mince to the pan, breaking it up with a spoon as it cooks.
- Once the pork is browned, add the mushrooms, carrots, and cabbage. Sauté until the vegetables are beginning to soften.
- Add the garlic and ginger, stirring to combine.
- Pour in the soy sauce and oyster sauce, mixing thoroughly. Cook for another 2-3 minutes
- Stir in the spring onion, then remove the mixture from the heat and set aside to cool.
- Set Up a Dipping Station:
- Fill a tray with water and prepare a wet chopping board to wrap the rice paper dumplings.
- Wrap the Dumplings:
- Dip one rice paper wrapper into the water for a few seconds until it softens, then lay it flat on the wet chopping board.
- Place a spoonful of the filling in the centre of the wrapper, forming it into a rectangular shape.
- Fold the bottom of the wrapper over the filling, followed by the sides, then the top, creating a neatly wrapped pocket.
- To double wrap, dip a second rice paper wrapper in water, place it on the wet board, and position the filled pocket in the centre. Repeat the folding process.
- Cook the Dumplings:
- Heat a little olive oil in a non-stick pan over medium-high heat.
- Place the wrapped dumplings in the pan and fry for 2-3 minutes on each side, or until they are crispy and golden brown.
- If you experience any breakages, wrap the pocket in a third rice paper wrapper and fry.
- Serve:
- Once cooked, remove the dumplings from the pan and serve hot with your favourite dipping sauce (soy sauce, chilli oil, or a peanut dipping sauce).
