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Gluten-free rice paper dumplings on a white plate with dipping sauce.
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5 from 5 votes

Gluten Free Rice Paper Dumplings

Try our ultra crispy gluten-free rice paper dumplings recipe with sweet potatoes and shiitake mushrooms. Crowd Pleasing quick and easy appetizer or vegan dim sum with zippy dipping sauce.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizers/ Snacks
Cuisine: Chinese
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 12 dumplings
Calories: 133kcal
Author: HWC Magazine

Equipment

  • frying pan non-stick is preferred
  • food processor or knife

Ingredients

Gluten Free Rice Paper Dumplings

  • 3 ounces dried shiitake mushrooms or approximately 12 dried shiitake mushrooms reconstituted results in about 1 cup after chopped. Stems removed.
  • 1 large sweet potato or 1.5 cups peeled and grated sweet potato
  • ½ cup snow peas chopped or veggie of choice
  • 3 green onions chopped
  • 1 knob ginger fresh grated
  • 3 cloves garlic fresh peeled and chopped finely
  • 1 teaspoon garlic chili sauce or sriracha or to your desired heat level
  • 2 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
  • 2 teaspoons sesame oil
  • salt and pepper we used white pepper - to taste
  • 2 tablespoons oil 1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.
  • 24 sheets rice paper wrappers Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size
  • water room temperature in a bowl to dip the rice paper wrappers

Dipping Sauce (Optional)

  • 1 clove garlic peeled and minced
  • 1 green onion chopped
  • 3 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.
  • sesame seeds white toasted
  • fresh chilis chopped - optional

Instructions

Sweet Potato and Shiitake Mushroom Filling

  • Prepare Mushrooms and Vegetables: Soak dehydrated shiitake mushrooms for 15 to 20 minutes in hot water until softened. Remove stems and discard. Peel sweet potato. If you have a food processor, you can place peeled sweet potato chopped into large sections, mushrooms, snow peas and green onions into the food processor together and chop finely in just a minute or two. Alternatively, you can hand grate the sweet potato and chop the other vegetables and aromatics.
  • Over medium heat, place oil in a frying pan and grated ginger, minced garlic and garlic chili sauce. Stir fry until just aromatic.
  • Add the grated or finely minced vegetables into the pan with the ginger, garlic and chili sauce mixture (sweet potato, mushrooms, snow peas, green onions) and soy sauce (or gluten free coconut aminos or tamari sauce), sesame oil and salt and pepper to taste. Cook for approximately 5 minutes or until vegetables are softened. (Cool mixture - we placed the vegetable filling mixture into the refrigerator to expedite the process)

Fold the Dumplings

  • Pour room temperature water into a bowl or plate. Dip one rice paper wrapper in the water quickly to soften it so it is wet on both sides. Do not soak the rice paper wrappers. Wet your fingers and place a little water on your working surface to prevent the rice paper wrapper from sticking. Place the water dipped rice paper wrapper down on the work surface.
  • Place 1 to 2 tablespoons of the cooled vegetable mixture onto the center of the softened rice paper. Fold the the right and left edges of the rice paper over the filling towards the center. Then, fold the bottom edge up over the filing in the center. Finally, Roll over rice paper package until you end up with a square dumpling. Repeat the folding process with a second rice paper wrapper over the first for sturdiness. Place prepared rice paper dumplings on a parchment lined tray. Repeat the process with the remaining rice paper wrappers. (Our rice paper wrappers were the small 6.5 inch diameter size)

Pan Fry or Air Fry

  • Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
  • Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Dipping Sauce (Optional)

  • In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice vinegar, garlic chili sauce, honey (or sugar alternative of choice to keep vegan), green onions, and toasted sesame seed and stir until combined.

Video

Notes

Recipe Tips and Helpful Hints
Filling:
  1. Dynamic Filling Duo: Feel free to experiment with your choice of vegetables or protein if you are not keen on sweet potato or mushroom. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
  2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
  3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.
Rice Paper Sheets:
  1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
  2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
  3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
  4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings.
  5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
  6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.
Cooking the Dumplings:
  1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
  2. Avoid Overcrowding: Prevent dumplings from sticking together by avoiding overcrowding in the pan or air fryer.
  3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
  4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
  5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling
How to Store Cooked Dumplings and Reheat?
Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the dumplings…
  • Pan fry – 1 to 2 minutes over medium low heat on both sides or until heated through.
  • Air Fry – at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
  • Microwave – for approximately 20 to 30 seconds or until heated through.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4098IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg