Crispy Rice Paper Dumplings with Brisket
These rice paper dumplings eat like a cross between a giant dumpling and a crisp spring roll. Because they’re made with rice paper instead of dumpling wrappers, they’re also gluten free! Here, we fill them with chopped brisket (this recipe is a great use for your BBQ leftovers!), but you can also fill them with shredded chicken, ground pork, crumbled tofu, or mushrooms! From the crispy outside to the juicy, flavorful filling, these jumbo dumplings are seriously addictive. Serve them right away so they keep their crispy bite.
- ⅓ cup soy sauce or tamari
- ⅓ cup unseasoned rice vinegar
- 3 Tablespoons BBQ SAUCE:
- 1 Tablespoon Chinese chile garlic sauce, such as Sambal
- 1 Tablespoon thinly sliced scallions
- ½ teaspoon toasted sesame oil
- 4 Tablespoons canola or grapeseed oil plus more as needed
- 5 ounces shiitake mushrooms
- 2 cups packed cole slaw mix or a mix of shredded cabbage and carrots
- 3 scallions thinly sliced, plus more for garnish
- 4 garlic cloves minced
- 1 Tablespoon finely chopped peeled fresh ginger
- ½ pound leftover BBQ brisket finely chopped (about 2 cups)
- ¼ cup chopped fresh cilantro plus more for garnish
- Kosher salt
- toasted sesame seeds for garnish
- Twenty 8-inch rice paper wrappers
- Hot water
Make the dipping sauce
- In a small bowl, whisk all of the ingredients together until smooth.
Make the dumplings
- In a large nonstick skillet, heat 2 tablespoons of the oil over moderate heat. Add the mushrooms and cook, stirring occasionally, until tender and beginning to brown. Add the cole slaw mix, scallions, garlic and ginger. Cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Add the chopped brisket and 2 tablespoons of the dumpling dipping sauce. Cook, stirring occasionally, until the brisket is heated through, about 2 minutes. Stir in the cilantro and season with salt, if needed. Scrape the filling into a medium bowl and wipe out the skillet.
- Fill a heat-proof baking dish or skillet with 1 to 2 inches of very hot water and wet your cutting board (this is to prevent the rice paper wrappers from ripping). Line a large plate with damp paper towels.
- Working one at a time, slide one rice paper into the hot water, gently rotating the wrapper with your hands for a few seconds to wet both sides. Place it on your work surface. Let it sit until completely pliable and slightly tacky, about 30 seconds. Spoon 3 tablespoons of the brisket filling into the center of the wrapper. Fold the top half of the wrapper over the filling, then fold the bottom half of the wrapper over the filling. Fold over the ends to create a snug packet. Moisten a second rice paper wrapper and transfer to your work surface. Place the wrapped dumpling in the center of your wrapper and repeat the wrapping process to create two rice paper layers. Transfer the dumpling to the prepared plate and repeat with the remaining wrappers and filling, adding more hot water as needed. You should have 10 large dumplings.
- In the nonstick skillet, heat the remaining two tablespoons of the oil. Working in batches and adding more oil as needed, sear the dumplings over moderately-high heat, flipping once, until crispy and browned on both sides, 3 to 5 minutes.
- Transfer the dumplings to a plate and garnish with sesame seeds, cilantro and scallions. Serve right away with the dipping sauce on the side.
Tried this recipe?Let us know how it was!