Solo Cooking God's Rice Paper Dumplings
A unique chewy and crispy dumpling made by wrapping rice paper in two layers instead of flour skin and pan-frying until golden brown.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since rice paper becomes too soggy and hard to shape when soaked in hot water, be sure to use cold water for easier handling.
- Rice paper surfaces stick together easily and can tear, so when frying or storing, always keep them spaced apart.
- If you have leftover filling, mix with 3 eggs and pan-fry into a thick pancake for an excellent dumpling pancake side dish.
Recommended for
- Those who want to enjoy a gluten-free chewy and crispy unique dumpling texture instead of wheat flour dumpling skins.
- Cooking beginners who want to make dumplings from scratch but find the dough and skin shaping process daunting.
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