Crispy Rice Paper Pork Dumplings

LUNAR NEW YEAR

Video

Recipe

Why Crispy Rice Paper Pork Dumplings is Perfect for Lunar New Year

Growing up in a Thai-Australian household, Lunar New Year was always a special time of year. My mum is Thai, but Chinese New Year is celebrated widely in Thailand, so we always planned something festive as a family. I loved the excitement of the red envelopes (and the dollars inside!), but the food completely enthralled me. Noodles for longevity, dumplings for prosperity, steamed fish, and other symbolic dishes filled the table. This year, I wanted to put a fresh twist on a family favourite: dumplings.

For years, I’ve been asked to make gluten-free dumplings, but I struggled to get the texture and flavour just right. Then I had a revelation: rice paper! It’s a game-changer. There are plenty of rice paper dumpling recipes floating around on social media, but many resemble parcels rather than true dumplings. That’s why I developed a technique using two layers of rice paper and a twisting action to achieve the classic dumpling pleats. It takes a little practice, but once you’ve got the hang of it, it’s faster and easier than fiddling with traditional wrappers. Plus, the crispy texture is absolutely irresistible.

Storage Tips

Timing:

These can become sticky and soft if left too long before cooking. Assemble them up to 3 hours ahead.

Refrigeration:

Store uncovered in the fridge to prevent sticking—cling film or coverings can cling to the rice paper.

Spacing:

Ensure the dumplings aren’t touching on the tray or in the frying pan to avoid sticking together.

Freezing:

Unfortunately, these dumplings don’t freeze well due to the delicate nature of rice paper.

What You Need

Rice paper rounds

Marion’s Kitchen San Choy Bow Meal Kit

Vegetable oil

Garlic

Pork mince

Carrot

Red cabbage

Spring onion

Black sesame seeds

Crispy chilli oil

Soy sauce or tamari

White vinegar

Steps

Place the VERMICELLI NOODLES from the meal kit in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain and rinse with cold water. Drain the WATER CHESTNUTS.

Heat one tablespoon of the oil in a large non-stick frying pan over high heat. Add the pork mince and cook, breaking it up with a spatula, for 2-3 minutes or until almost browned. Stir through the garlic. Add the carrot, cabbage, drained water chestnuts, and spring onion. Stir-fry for 3-4 minutes or until everything is well combined and cooked. Transfer the mixture to a tray and place in the fridge to cool quickly.

Once the filling is completely cool, you’re ready to assemble. Take a rice paper round and cut it in half. Dip one sheet into just-boiled water and place it onto a chopping board. Place a heaped tablespoon of the mixture into the centre and fold the edges over tightly, avoiding air bubbles.

Dip another piece of rice paper into the water and place it on the chopping board. Place the wrapped dumpling, seam-side down, in the centre of the second sheet. Bring the edges up into a bundle shape and twist to form pleats, creating a classic dumpling shape. Trim any excess rice paper with scissors and sprinkle the top with black sesame seeds. Place the dumpling on a tray lined with baking paper. Repeat with the remaining filling. These can be prepared up to 3 hours ahead and stored uncovered in the fridge.

In a small bowl, combine the

chilli oil

, soy sauce, and white vinegar. Stir well and set aside.

Heat a tablespoon of oil in a large non-stick frying pan over medium-high heat. Add the dumplings, ensuring they’re not touching. Cook in batches for 2-3 minutes on each side or until crispy and golden.

Arrange the dumplings on a serving platter, sprinkle with extra spring onion, and serve with the dipping sauce on the side. These are guaranteed to be the star of your Lunar New Year feast!

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Crispy Rice Paper Pork Dumplings

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PREP TIME

45 minutes

COOK TIME

10 minutes

SERVES

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Ingredients

36 rice paper rounds (about 22cm or 8.5 inches in diameter)

1 x Marion’s Kitchen San Choy Bow Meal Kit, which includes:

VERMICELLI NOODLES

SAN CHOY BOW SAUCE

WATER CHESTNUTS

CRUSHED PEANUTS

3 tbsp vegetable oil

2 garlic cloves, finely grated or chopped

100g (3.5 oz) pork mince

1 carrot, coarsely grated

1 cup finely chopped red cabbage

½ cup finely chopped spring onion (scallions), plus extra to serve

black sesame seeds, for sprinkling

Dipping Sauce:

¼ cup Marion’s Kitchen Crispy Chilli Oil, or chilli oil of your choice

1 tbsp Chinese light soy sauce (or tamari, if you’re keeping this recipe gluten free)

3 tsp white vinegar

Instructions

In a small bowl, combine the chilli oil, soy sauce, and white vinegar. Stir well and set aside.

Arrange the dumplings on a serving platter, sprinkle with extra spring onion, and serve with the dipping sauce on the side. These are guaranteed to be the star of your Lunar New Year feast!