Crispy Rice Paper Dumplings with Ginger-Chili Oil

These dumplings are unlike any folded wrapper you've made before. Rice paper, softened for a few seconds in warm water, wraps around a punchy pork-and-vegetable filling, then gets pan-fried in a cast-iron skillet until the outside turns shatteringly crisp, almost lacquer-like, with a chewy, tender center underneath. The ginger-chili oil comes together in minutes: fresh ginger and sliced chilies bloom in hot neutral oil, picking up heat and fragrance, then coconut aminos and a splash of rice vinegar round it out into something bright and fiery. It's a dish that looks dramatic on the plate and tastes even better than it looks. Make extra oil. You will want it on everything.

By David M.

Recipe details

Yield
4 people
Prep time
40 minutes
Cook time
20 minutes
Total time
55 minutes

Ingredients

  • 12 sheets Round rice paper sheets (22 cm / 8.5 inch) (look for them in the Asian foods aisle; bánh tráng is the Vietnamese label)
  • 12 oz Ground pork
  • 2 cups Napa cabbage, finely shredded (about 3 large leaves)
  • 2 medium Carrots, peeled and grated
  • 4 stalks Scallions, thinly sliced, white and green parts separated (white parts go in the filling, greens for garnish)
  • 2 inch piece Fresh ginger, peeled; half finely grated for filling, half cut into thin matchsticks for oil
  • 4 cloves Garlic cloves, minced
  • 3 chilies Fresh red chilies, thinly sliced, seeds in for heat or out for milder (Thai bird's eye or Fresno; more or less to taste)
  • 2 limes Lime, 1 zested and juiced for filling; 1 cut into wedges for serving
  • 1 tbsp Fish sauce (check the label is gluten-free; most Thai brands are)
  • 2 tbsp Coconut aminos (split: 1 tbsp in filling, 1 tbsp in chili oil)
  • 1 tbsp Rice vinegar (for the chili oil)
  • 6 tbsp Neutral oil (avocado or canola; split between chili oil and frying)
  • 1 tsp Chili flakes (for extra kick in the oil; optional)
  • 1 tsp Salt (for the filling and to draw water from cabbage)
  • 1/2 tsp White sugar (balances the chili oil)
  • as needed Warm water (for softening rice paper; fill a wide shallow dish)

Instructions

  1. Pull 2 cups (180 g) napa cabbage, finely shredded, into a bowl. Sprinkle over 1/2 tsp salt and toss to coat. Set aside for 10 minutes while you do the next few prep steps. The salt draws out moisture so your filling doesn't turn soggy.
  2. While the cabbage sits, peel and grate half of a 2-inch (5 cm) piece fresh ginger into a large mixing bowl. Set the other half aside for the chili oil. Mince 4 cloves garlic and add to the bowl. Slice the white parts of 4 scallions and add them in. Zest and juice 1 lime directly into the bowl.
  3. Peel and grate 2 medium carrots and add to the mixing bowl.
  4. Go back to the salted cabbage. Pick it up by the handful and squeeze hard over the sink, getting out as much water as you can, then add it to the mixing bowl.
  5. Add 12 oz (340 g) ground pork, 1 tbsp fish sauce, 1 tbsp coconut aminos, and 1/2 tsp salt to the bowl. Mix everything together with your hands or a fork until combined. Don't overwork it, just bring it together. Taste a tiny bit raw if you're comfortable, or pan-fry a small pinch for 30 seconds to check seasoning.
  6. Now make the ginger-chili oil. Cut the remaining half of the 2-inch (5 cm) ginger piece into thin matchsticks. Slice 3 fresh red chilies. Measure out 3 tbsp neutral oil, 1 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp chili flakes, and 1/2 tsp white sugar and have them ready beside the stove.
  7. Heat 3 tbsp neutral oil in a small saucepan over medium heat. Once the oil shimmers, add the ginger matchsticks and sliced chilies. Let them sizzle for 90 seconds, stirring once or twice; the ginger will go lightly golden at the edges and smell incredible. Pull the pan off the heat, then stir in 1 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tsp chili flakes, and 1/2 tsp white sugar. Pour into a small bowl and set aside. It keeps getting better as it sits.
  8. Set up your wrapping station: a shallow wide dish filled with warm water, a clean damp kitchen towel or plate to work on, and the filling bowl within reach. Take 1 rice paper sheet and submerge it in the warm water for about 15 to 20 seconds, until it goes from stiff to just pliable. It should still feel slightly firm; it will soften more as you work.
  9. Lay the softened sheet on your damp surface. Spoon about 2 heaped tablespoons of filling into the lower third of the circle. Fold the bottom edge up over the filling, then fold both sides inward like an envelope, then roll the whole thing up tightly toward the top. Press the seam lightly to seal. Place it seam-side down. Repeat with a second rice paper sheet, wrapping that same parcel again for a double-layer, which gives you a much crispier, more sturdy dumpling. That's one dumpling. Make 11 more the same way so you end up with 12 total, but if you run short on filling, just make fewer. Don't stress if a few tear at the edges; they'll crisp up and hold together in the pan.
  10. Heat 3 tbsp neutral oil in your cast-iron skillet over medium-high heat. When a small drop of water flicked in sizzles immediately, it's ready. Working in two batches of 6, add the dumplings seam-side down in a single layer with a little space between them. Press them down gently with a spatula. Cook for 3 minutes until the underside is a deep amber and has that crisp, slightly blistered look. Flip carefully with tongs and cook for another 2 to 3 minutes on the other side. The filling is pork, so press the thickest part; if the juices run clear, you're good. Transfer to a plate and repeat with the second batch.
  11. Scatter the reserved green scallion tops over the dumplings and arrange the lime wedges alongside. Serve the ginger-chili oil in its bowl for dipping, or spoon it directly over the top. The dumplings are at their best right now, while that outside is still snapping.