Rice Paper Dumplings with Mushrooms
Rice paper dumplings are a creative twist on traditional dumplings, inspired by the use of delicate rice paper wrappers in Vietnamese and other Southeast Asian cooking.
This lighter, modern version brings together crisp edges, a tender filling, and plenty of savory flavor.
These Rice Paper Dumplings are packed with earthy mushrooms, which provide a rich, meaty texture and satisfying umami taste without needing meat.
Rice paper creates a wonderfully chewy wrapper that turns lightly crisp when cooked, making every bite a delightful mix of textures.
Fresh vegetables and aromatic seasonings add brightness and depth, while mushrooms contribute useful nutrients, including B vitamins, minerals, and antioxidants.
They are perfect for a quick lunch, light dinner, or impressive appetizer when you want something comforting but not heavy.
Easy to customize and fun to eat, these dumplings are a delicious choice for mushroom lovers and anyone looking for a fresh take on classic dumplings.
Nutrition
per servingInstructions
31 stepsTo Make the Filling
Gather the necessary ingredients.
Chop the onion, spring onion, carrot, cashews and mushrooms.
Heat a little olive oil in a pan over medium heat.
Add the chopped onion and carrot.
Season lightly with salt and cook until slightly softened.
Remove the onion and carrot from the pan and set aside.
Add a little more olive oil if needed, then add the chopped mushrooms to the same pan.
Cook the mushrooms separately until they release their moisture and start to brown.
Add the cooked onion and carrot to the mushrooms.
Add the soy sauce and sesame oil.
Pour in the coconut milk and cook for a few more minutes, until the filling becomes slightly creamy and well combined.
Add the chopped spring onion and toasted chopped cashews.
Mix everything together and let the filling cool slightly before assembling.
To Shape the Dumplings
Prepare a bowl or shallow tray with water.
Dip one rice paper sheet into the water until it softens.
Place it on a clean work surface.
Add around 1 to 1½ teaspoons of filling to the center.
Fold the rice paper in half to create a dumpling shape.
Press and seal the edges well.
Repeat with the remaining rice paper sheets and filling until you have approximately 12–14 dumplings.
To Fry
Heat a thin layer of olive oil in a pan over medium heat.
Place the dumplings in the pan in a single layer.
Fry until lightly golden and crisp on one side.
Turn carefully and cook on the other side until crisp and heated through.
Repeat with the remaining dumplings.
To Finish and Serve
Arrange the dumplings on a serving plate.
Sprinkle with black sesame seeds.
Garnish with extra spring onion.
Serve with soy sauce on the side.
Add fresh cilantro and lime if desired.
Dip the dumplings in the soy sauce and enjoy them warm.
Recipe Notes
Texture & Technical Notes:
- The filling should be moist and flavorful, but not too liquid. If it feels too wet, cook it a little longer before filling the dumplings.
- Cooking the mushrooms separately helps them brown better and prevents the filling from becoming watery.
- Let the filling cool slightly before assembling, otherwise the rice paper may soften too much and tear.
- Do not soak the rice paper for too long. It should soften, but still be strong enough to fold and seal.
- Pan-fry over medium heat so the rice paper becomes crisp without burning too quickly.
Storage:
- These dumplings are best served fresh, shortly after frying, when the outside is still lightly crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan over medium heat to bring back some crispness.
- Freezing is not recommended after assembling, as rice paper can change texture after thawing.
