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Rice Paper Dumplings

Name: Rice Paper Dumplings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: rice paper sheets; 3 tbsp vegetable oil; 300 g peeled (raw prawns); 2 garlic cloves (grated); 2 to 3 cm ginger (grated); pinch white pepper; ¼ tsp salt; ½ tsp sugar; 1 tsp soy sauce (GF); 1 tsp sesame oil; ½ tsp oyster sauce (GF); 1 tbsp cornflour; 60 ml soy sauce; 2 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp grated garlic; ½ tsp grated ginger; 1 spring onion (finely sliced); fresh coriander leaves; fresh red chilli (finely sliced)

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These are a simplified version of dumplings, made from rice paper, with minimal faff.

We love using rice paper, as it's a gluten-free option. To make this recipe completely gluten-free, you'll need to use GF soy and oyster sauce; otherwise, we had all the spices and sauces in our cupboard.

We've used prawns to fill the dumplings; again, you could substitute an alternative protein- chicken or pork would work well.

Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 people

Course: Appetizer

Cuisine: Asian

Ingredients Equipment Method Video

Ingredients

To cook

rice paper sheets
3 tbsp vegetable oil

Dumpling filling

300 g peeled raw prawns
2 garlic cloves grated
2 to 3 cm ginger grated
pinch white pepper
¼ tsp salt
½ tsp sugar
1 tsp soy sauce GF
1 tsp sesame oil
½ tsp oyster sauce GF
1 tbsp cornflour

Dipping Sauce

60 ml soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated garlic
½ tsp grated ginger
1 spring onion finely sliced

Garnish

fresh coriander leaves
fresh red chilli finely sliced

Equipment

Grill Temperature

Surfaces

Method

Preheat your Egg to 180°C with just the stainless steel grid for a direct cook.
Make your dipping sauce. Add all the ingredients to a bowl, give a good stir and set aside for at least 15 minutes before serving.
Prepare your dumpling filling, place all the filling ingredients into a mixer and blitz.

Making and cooking the dumplings

Put some warm water into a shallow bowl, place 1 sheet of rice paper in the water for about 30 seconds. Place the rice paper on your chopping board or a flat surface.
Place 1 dessert spoon of filling in the centre of the rice paper. Then wrap the filling by folding the rice paper over the filling from the top. Then fold the right edge over the filling. Then fold the partly made dumpling towards you and lastly fold the left edge to form a parcel. It is a little tricky as the rice paper is wet and a bit slippy. Place on a plate
Repeat this process until you have used up the filling.
Just before you're ready to cook, place a frying pan or the Big Green Egg cast iron skillet into the Egg and add some oil to the pan.
Once hot, place a few dumplings in the pan and cook for about 3 or 4 minutes until golden and crispy on the underside. Once golden brown, flip and cook until the second side is golden brown.
Whilst frying, you might need to move the parcels around the pan to the cooler surface so they don't catch. Give them a zhuzh, if in doubt.
Now repeat this process for any remaining dumplings.
We served the dumplings with a good drizzle of soy dipping sauce over the top with some coriander and fresh chilli.
Dive in and enjoy.

Video

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