Rice Paper Dumplings

These savory rice paper dumplings are packed with ginger, green onion, and seasoned ground turkey, then pan-steamed for a chewy, crispy bite, no deep frying required! Perfect as a light main dish, appetizer, or meal prep snack, they’re easy to customize and fun to make with the whole family.

Yield: 16–18 dumplings (serves 4–6 as an appetizer, 3–4 as a main)
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Large nonstick skillet, griddle, or electric hot plate, Shallow dish for softening rice paper, Lid for steaming, Cutting board

Ingredients

• 1 lb (450g) ground turkey (or chicken, pork, or tofu)

• 2-3 green onions, finely chopped

• ¼ small onion, finely chopped

• 1 Tbsp fresh ginger, grated

• 1 clove garlic, grated or minced, optional

• 1 large egg

• 1 Tbsp hoisin sauce

• 1-2 tsp Thai chili sauce (or Sriracha, to taste)

• 1 Tbsp soy sauce

• 1-2 tsp Japanese Kewpie mayo (or regular mayo)

• ½ tsp salt (preferably sea salt or Okinawa salt)

• Black pepper, to taste

• Rice paper wrappers (about 15–18)

• Oil, for the pan

• Water, for steaming

Directions

1. Mix Filling: Combine turkey, green onion, onion, ginger, garlic, egg, hoisin, chili sauce, soy sauce, mayo, salt, and pepper in a large bowl. Mix thoroughly.

2. Soften Rice Paper: Dip each rice paper wrapper in warm water for 10-15 seconds, then lay flat on a board.

3. Fill & Roll: Add 2-3 Tbsp filling near the bottom third. Fold sides over, then roll up tightly like a burrito.

4. Cook: Heat a nonstick skillet with a little oil over medium. Arrange dumplings, seam side down, and cook 2-3 min until lightly golden. Add ¼ cup water, cover, and steam 3-4 min. Remove lid and cook 1-2 min more to crisp bottoms.

5. Serve: Enjoy hot with this ponzu dipping sauce!