Description
Irresistible Crispy Rice Dumplings feature a golden, crunchy exterior with a soft, chewy interior packed with savory or sweet flavors. Pan-fried to perfection, these dumplings are perfect as a delicious snack, appetizer, or party treat, and offer versatile fillings for both vegetarian and meat lovers.
Ingredients
Scale
Dumpling Filling:
- 1 cup cooked sticky rice (short-grain or glutinous rice)
- ½ cup ground pork, chicken, or shrimp (optional for savory)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- ½ tsp sesame oil
- ¼ tsp black pepper
Dumpling Wrappers / Coating:
- 12 small dumpling wrappers or spring roll wrappers
- 2–3 tbsp vegetable oil for frying
- Optional: 1 tbsp cornstarch for extra crispiness
Dipping Sauce (optional):
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ tsp chili flakes or chili oil (optional)
Instructions
- Prepare the Filling: In a bowl, mix the cooked sticky rice with the ground meat (if using), finely chopped green onions, minced garlic, soy sauce, sesame oil, and black pepper. Form small balls or portions of about 1–2 teaspoons each to fit inside the dumpling wrappers.
- Assemble the Dumplings: Place a portion of the filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with a little water, then fold into a half-moon or triangle shape, pressing firmly to seal the edges. Optionally, dust the outside lightly with cornstarch to enhance crispiness.
- Fry the Dumplings: Heat vegetable oil in a skillet over medium heat. Fry the dumplings for 2–3 minutes on each side until they are golden brown and crispy. For even cooking, cover the pan for 1–2 minutes after flipping to ensure the filling is fully warmed through.
- Make the Dipping Sauce: Whisk together soy sauce, rice vinegar, sesame oil, and chili flakes or chili oil (if using). Serve this flavorful sauce alongside the hot dumplings.
- Serve: Arrange the crispy dumplings on a plate and serve hot. Garnish with sesame seeds or additional chopped green onions if desired for extra flavor and presentation.
Notes
- Don’t overcrowd the pan—fry dumplings in batches to maintain even crisping and avoid steaming.
- Use medium heat to cook through the dumplings without burning the exterior.
- Cook and slightly cool the sticky rice to ensure it holds together well for shaping.
- For a vegetarian option, substitute meat with mushrooms, carrots, and tofu.
- For a sweet version, use sticky rice mixed with coconut milk and sugar, and serve with sweetened condensed milk.
- You can air fry the dumplings at 400°F for 10–12 minutes as a healthier alternative to frying.
- Add sriracha or chili paste to the filling for a spicy kick.
