Craving something unique and flavorful? These rice paper dumplings are the perfect marriage of crispy textures and bold Korean-inspired flavors. Wrapped in delicate rice paper, stuffed with noodles and fresh veggies, then coated in a spicy, savory gochujang glaze—this recipe will quickly become your go-to for meals or appetizers. Plus, it’s 100% vegan!
Why You’ll Love These Rice Paper Dumplings
- Bold Flavors: The spicy, umami-packed gochujang sauce is the star of the show.
- Versatile: Fill with your favorite noodles and vegetables.
- Easy to Make: Simple ingredients, minimal prep time, and no special tools required.
- Vegan-Friendly: Packed with plant-based goodness.
How to Make Rice Paper Dumplings
Ingredients You’ll Need:
For a full list, check out the recipe card below, but here’s a preview:
- Rice paper wraps
- Your favorite noodles (like soba or rice noodles)
- Fresh vegetables (zucchini, carrots, cabbage)
- Gochujang, garlic, and ginger for the sauce
Steps at a Glance:
- Cook your noodles and prep the vegetables.
- Wrap your fillings tightly in rice paper.
- Make the spicy gochujang sauce.
- Simmer your dumplings in the sauce to coat and heat them through.
- Serve and enjoy!
Pro Tip: Double-wrap the dumplings to prevent tearing during cooking.
Tips for the Best Rice Paper Dumplings
- Use Fresh Ingredients: Crisp vegetables add texture to the dumplings.
- Don’t Overfill: A small portion of filling works best to avoid tearing.
- Double Wrapping is Key: For durability, use two rice paper sheets per dumpling.
- Cook Noodles Properly: Overcooked noodles can become mushy in the dumplings.
Customization Ideas
- Protein Additions: Add tofu, tempeh, or even plant-based chicken strips for extra heartiness.
- Gluten-Free: Use gluten-free soy sauce and noodles.
- Mild Sauce: Skip or reduce the gochujang for a less spicy version.
FAQ
1. Can I freeze these dumplings?
Yes! Wrap the uncooked dumplings tightly in plastic wrap and freeze them in a single layer. Defrost before cooking.
2. Can I bake or air-fry these instead of cooking in sauce?
Absolutely. Brush the dumplings lightly with oil and bake at 375°F (190°C) or air-fry for a crispy version. Serve with the sauce on the side.
3. What’s the best way to prevent rice paper from sticking?
Place the wrapped dumplings on a tray lined with parchment paper and avoid overlapping.
Ready to try these irresistible rice paper dumplings? Whether you’re hosting a party, looking for a weeknight dinner, or meal-prepping for the week, this recipe has you covered. If you loved this dish, share your photos on social media and tag us—we’d love to see your creations!
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Saucy Rice Paper Dumplings
Equipment
- Large bowl for soaking rice paper and mixing filling
- Medium saucepan or pot
- Tongs or chopsticks
- Mixing spoons
- Knife and Cutting Board
- Small bowl for potato starch slurry
Ingredients
For the Dumplings Filling:
- 2 bundles Noodles of your choice: e.g., rice noodles, soba, udon, or ramen
- 24 sheets Rice paper or more, if double-wrapping
- 1/2 cup Zucchini strips [65 g], thinly sliced
- 1/2 cup Carrot strips [60 g], thinly sliced
- 1/2 cup Cabbage [50 g], thinly sliced
- 1 1/2 tsp Potato starch [4.5 g]
- 2 tsp Water [10 ml], for potato starch slurry
- Green onion as desired, optional, for garnish
For the Gochujang Sauce:
- 1 tbps Gochujang Korean chili paste [15 g]
- 2 cloves Garlic minced
- 1 tsp Ginger [5 g], minced
- 2 tbsp Rice vinegar [30 ml]
- 3 tbsp Soy sauce [45 ml]
- 1 tbsp Cornstarch [7.5g]
- 2 tbsp water [30 ml]
- 1 tbsp Agave syrup [15 ml]
- 1 tbsp Oil of choice [15 ml], e.g., sesame oil or neutral oil
Instructions
- Cook Noodles: Cook the noodles of your choice following package instructions. Rinse with cold water to cool and drain.
- Prepare Filling: Toss noodles, zucchini, carrot, and cabbage in a bowl. Alternatively, layer the filling ingredients individually when wrapping.
- Make Starch Slurry: Mix the potato starch and water in a small bowl until smooth.
- Wrap Dumplings: Wet rice paper with water and place a portion of the filling on it. Wrap tightly. Double wrap with a second rice paper if needed. Lay wrapped dumplings on a tray.
- Prepare Sauce Base: Heat oil in a saucepan over medium heat. Sauté garlic and ginger until fragrant.
- Simmer Sauce: Add gochujang, rice vinegar, soy sauce, and agave syrup. Stir to combine, then slowly whisk in the cornstarch slurry. Simmer until sauce thickens.
- Cook Dumplings: Add the wrapped dumplings to the sauce and cook briefly until warmed through, turning gently to coat in the sauce.
- Serve: Garnish with green onions if desired and serve hot. Enjoy your Korean-inspired dumplings!