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Craving something delicious but don't want to spend all evening in the kitchen? Rice paper dumplings stuffed with meat are a great idea for a quick Asian-style lunch or dinner. The delicate, soft outer shell conceals juicy pork, bursting with umami flavor, sesame aroma, and slightly spicy notes of chili, ginger, and garlic. Unlike fried spring rolls, these dumplings are steamed, ensuring they remain exceptionally tender.
1 pack House of Asia rice paper
2 tablespoons House of Asia roasted sesame oil
2 tablespoons House of Asia light soy sauce
1 teaspoon House of Asia white sesame seeds
3 tsp Crunchy Garlic in Ipincio Oil
250 g minced pork
2 teaspoons finely chopped garlic
1 teaspoon fresh ginger, finely chopped
½ teaspoon fresh chili pepper, finely chopped
2 tablespoons finely chopped spring onions
2 tablespoons finely chopped coriander
Place the ground pork in a bowl. Add the toasted sesame oil, soy sauce, garlic, ginger, chili pepper, spring onion, and half the cilantro. Mix thoroughly until a smooth paste forms. Set aside the crispy garlic in oil, white sesame seeds, and remaining cilantro for finishing the dish.
Cut each sheet of rice paper in half, then each half in half again. Lightly dampen two pieces of rice paper and arrange them so that they overlap slightly. Place 1 tablespoon of filling in the center and roll them tightly, forming small dumplings.
Place the dumplings in a steamer basket and cook for about 8 minutes, until the filling is completely cooked.
Drizzle the cooked dumplings with crunchy garlic in oil, then sprinkle with white sesame seeds and the remaining coriander.
Line the steamer basket with perforated baking paper or lightly grease it with oil to prevent the dumplings from sticking.
Delicate on the outside, juicy on the inside. That's why you'll love rice paper dumplings! Their secret lies in their thin, soft outer shell, which conceals the aromatic pork filling. To achieve the perfect consistency, simply moisten each sheet of rice paper briefly with water and add a small amount of filling. This makes it easier to roll the dumplings without tearing the delicate paper. Steam does the rest, ensuring the meat retains its juiciness.
What makes these dumplings so special? First and foremost, the combination of flavors that complement each other perfectly. Soy sauce brings out the deep umami flavor of the pork, toasted sesame oil gives it a delicate nutty note, and ginger, spring onion, and coriander add a pleasant freshness. A touch of chili rounds it all out, subtly enhancing the flavor. Finally, the real difference: crunchy garlic and sesame seeds, which contrast beautifully with the soft dumplings. If you prefer a more intense flavor, you can drizzle them with additional soy sauce or chili oil before serving.
Want more? Check out our other recipes with pork and discover more ideas for delicious dishes inspired by Asian cuisine.
They are tender, juicy, and full of a distinctive umami flavor, with a slight hint of spice. The soft, slightly springy outer shell complements the aromatic meat perfectly, while crunchy garlic and sesame seeds make every bite even more interesting.
Yes, but just lightly moisten it with water to make it pliable and easy to shape. Don't leave it in water for too long, as overly wet paper becomes sticky and may tear when wrapping the filling.
Steam the ground pork dumplings for about 8 minutes, according to the recipe. The exact time depends on the size of the dumplings and the amount of filling, so make sure the meat is fully cooked before serving.
Rice paper is naturally sticky when wet, so it may stick to the surface of the basket during cooking. To avoid this, line the basket with perforated baking paper or grease it with a thin layer of oil, making sure to leave space between the dumplings.
Yes, you can prepare the filling in advance and store it in an airtight container in the refrigerator, preferably no longer than 24 hours. It's best to wrap the dumplings just before cooking, as wet rice paper becomes stickier over time and can stick together.
Yes, although they will have a different consistency than steamed dumplings. The rice paper may become crispier and browner in the airfryer, so it's worth lightly brushing the dumplings with oil, monitoring the baking time, and making sure the pork inside is fully cooked.
Shredded tofu combined with finely chopped shiitake or button mushrooms works wonders. The mushrooms imbue the filling with a deep umami flavor, while the tofu absorbs the flavors of soy sauce, sesame, and spices, creating a delicious meatless filling.
If you don't like cilantro, you can substitute it with parsley or increase the amount of fresh scallions. You can also omit the chili or add a pinch of sweet paprika, which will make the dumplings milder but still flavorful.
Thailand 
Pork 
15-30 minutes 
Shrimp 
Chinese 
Vegetables 
Korean 
Vietnamese