Viral Rice Paper Dumplings

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I was scrolling mindlessly through TikTok one day and a viral recipe video popped up – rice paper dumplings. I was intrigued, they went along with my healthier lifestyle that I’m following nowadays AND they looked irresistibly crispy and easy to make. So why not try them? I decided to jump on the bandwagon and see if they lived up to the hype. I even added my own twist with my own homemade shrimp filling because protein, of course.

Creating My Own Filling

I opted for a shrimp filling because I wanted something flavorful that would complement the lightness of the rice paper while also providing a good amount of protein. The slight sweetness of the shrimp paired perfectly with the savoriness of the soy sauce, and green onions is the perfect pair that shines on its own while complimenting the shrimp, never overpowering and merging with the flavor of the shrimp perfectly. I mixed the chopped shrimp with green onions, soy sauce, and a bit of cornstarch to bind it all together and make the filling less wet, and set it aside to marinate, hoping for a succulent and delicious filling.

Cooking the Dumplings

I tried the pan-frying method that the recipe online called for. It was quick and delicious, although it required more oil than I would have liked for that browned and crunchy surface of the rice paper.

Although the pan-frying method is good, but if you have a large amount of dumplings you would probably pan-fry for a while. So I tried the oven method, placing them all on parchment paper and spraying them with oil and baking them for 10 minutes then broiling for 5 (or more until they’re fully browned). I found this method to be convenient for multiple reasons –

1. I love the oven. It is the best creation ever so why not use it?

2. You use much less oil.

3. You can place a large amount at once, walk away, and get a similar result.

You can also air-fry them, and I am sure they would be delicious, but I haven’t experimented with that method yet. I will definitely update when I do!

Was It Worth the Hype?

The flavor was there. The shrimp filling was a hit—savory and satisfying. But the texture? That's where things fell short. Despite the online claims of ultimate crispiness, my dumplings turned out more chewy than crispy. They were enjoyable, don't get me wrong, I enjoyed the texture of the chewiness with slight crunchiness, but they weren't the crunchy miracle TikTok had promised. So I wouldn’t discount the entire recipe, but I would advertise it truthfully to be able to manage everyone’s expectation.

My Conclusion

I don’t think it’s impossible to get those very crispy results. Aside from deep frying, I think an easer way to get those really crispy results is a drier filling and maybe more oil than you'd think to crisp up the rice paper. While the recipe was tasty and fun to make, it's a good reminder that not all viral recipes will turn out as expected. It's all about managing expectations and maybe tweaking things a bit to suit your taste.

Final Thoughts – Don’t Call Them Dumplings

Trying the rice paper dumplings was definitely a fun experiment, although I noticed that their square shape doesn't quite fit the traditional dumpling mold. Rather than calling them dumplings, "rice paper pockets" or "rice paper parcels" might be a more fitting name due to their unique construction.

It's a recipe I'd make again, but with a few adjustments for that elusive crispy texture. For anyone curious about this TikTok trend, go for it—just keep in mind you might need to play around with the recipe to get it just right for you.

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Rice Paper Dumplings

Yield: 10

Author: Yasmeen's Kitchen Diary

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Enjoy homemade rice paper dumplings with tofu-vegetable and shrimp fillings, an easy and delicious dish that's perfect for any meal.

Ingredients

For the Tofu-Vegetable Filling:

• 150 grams of firm tofu, crumbled
• 5 mushrooms, finely chopped
• 2-3 handfuls of cabbage and carrot mix, roughly chopped (about 200 grams)
• 1 bunch of green onions, finely sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of roasted sesame oil

For the Shrimp Filling:

• 300 grams shrimp, peeled and roughly chopped
• 2 bunch of green onions, finely sliced
• 1 tablespoon of cornstarch
• 2 tablespoons of soy sauce

For assembly:

• Rice paper sheets (enough for 10 dumpling pockets at least)
• Water, for softening rice paper

Instructions

Prepare the Fillings:

1. Tofu-Vegetable Filling: Cook the mushrooms and tofu until browned.
2. Combine the cabbage and carrots and cook for 2-3 minutes, add soy sauce and sesame oil.
3. Finish with the green onions and set aside.
4. Shrimp Filling: In another bowl, mix chopped shrimp, green onions, cornstarch, and soy sauce until well combined.

Assemble the Dumplings:

1. Soften rice paper sheets one at a time in warm water. Dip it quickly and do not soak!
2. Place a spoonful of either filling onto the center of each softened rice paper sheet.
3. Fold the sides of the rice paper inward, then roll tightly to enclose the filling OR for a square-shaped pocket:
4. Place the filling in the middle of the rice paper.
5. Fold the bottom edge up to the middle over the filling, and then fold the top edge down to meet it at the middle.
6. Fold the left side toward the middle, going under the filling.
7. Fold the right side toward the middle, making it overlap on top of the left fold.

Cook the dumplings:

1. Pan fry the dumplings with neutral oil for a gentle crisp.
2. Oven baking for 10 minutes in 400ºF (200ºC) followed by 5 minutes broiling for a light crunch.
3. And air-frying until they're crisp.
4. The dumplings are ready to eat when the sides are brown and the shrimp filling turns pink.

Notes

While the recipe doesn't produce super crunchy dumplings, it offers a delightful combination of slight crunch and the inherent chewiness of the rice paper, making each bite uniquely satisfying.

Filling preparation: Ensure that both fillings are equally chopped and well-mixed for uniform flavor and texture in each bite.

Handling rice paper: Rice paper is delicate. Soften it in warm water just until pliable to prevent tearing when folding and rolling, so essentially a quick dip. Do not let it soak!

Sealing the dumplings: Make sure that your squares or rolls don't have any openings or tears so the filling don't leak out while cooking.

Serving suggestions: Serve immediately for the best texture. You can also enjoy it with a dipping sauce like soy sauce, sweet chili sauce, sriracha, or a vinegar-based sauce to enhance the flavors.

Storage: If you have leftovers, they can be refrigerated and reheated, but note that the texture will change, becoming softer.

Nutrition Facts

Calories

113

Fat (grams)

1 g

Sat. Fat (grams)

0.5 g

Carbs (grams)

10 g

Fiber (grams)

1 g

Net carbs

9.5 g

Sugar (grams)

1 g

Protein (grams)

14 g

Sodium (milligrams)

100 mg

Cholesterol (grams)

85 mg

These nutritional info is for the shrimp rice paper dumpling.

The tofu is about 90 calories with 4 grams of protein.

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Bon appétit!