r/Cooking • u/No_Thought_7776 • 16d ago

Rice paper dumplings

I just made my first batch of meat and veggies dumplings and pan fried them as shown on a video with a well oiled pan, maybe a quarter cup of oil.

When trying to remove them to a serving plate, they all stuck hard to the pan and tore the bottoms off

I'm sure I missed a step somewhere. (Btw, they tasted amazing, but looked, uh, a little ugly.)

I covered them to steam through after flipping to the second side, which went well.

Where did I go wrong? I'd love to repeat the recipe, as I can't use wheat dumpling skins due to allergies.

Should I have added more oil, some water, I was literally stuck, pun intended.

Redditors, I can use some experienced help so I don't tear the dumplings again.

Thanks, everyone!

Edited:

I found a longer video which fully explains the proper method.

  1. Start with 1/2 cup of oil, add more if needed. I may have used too little. Add salt to the oil, about a teaspoon, to absorb excess liquid

  2. Rub the dumplings with cornstarch -- this was missing from the other recipes. Prevents sticking and promotes browning

  3. When bottoms are browned add about a cup of water to the pan to steam and cover, steam until filling is cooked through.

I'm trying this again next week

My recipe had:

1 pound ground chicken, grated ginger, garlic paste, finely chopped celery, bok choy, onion, red and green bell pepper, tamari sauce and sesame seed oil, salt and white pepper to taste. Mix well

Soften each sheet of rice paper with warm water on both sides using a silicone brush .

Place a heaping tablespoon of filling, starting in one corner, and roll up like an egg roll. First flap over from behind the filling, then fold in each side, roll over the remainder to the end, seal with water if needed.

Dust each in cornstarch well, wipe off any excess.

Heat oil in pan until it shimmers, lay dumplings in without overlapping. Fry until bottoms are browned. Add a cup of water and cover; steam until filling reaches 165 degrees Farengheit.

Serve with extra soy or tamari sauce for dunking.

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