The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These rice paper dumplings are such a hit on TikTok and Instagram, and when I saw @iswanting’s version, I just had to try them out. I decided to make my own twist by using my favorite salmon recipe as the filling (you know the one I’m talking about). The result? A crispy, flavorful, and satisfying treat that’s perfect for any time of the day. Let’s dive into this delicious recipe!
Method
1. Marinate the Salmon
Begin by marinating the salmon slices for 15-30 minutes. In a small bowl, mix together the oyster sauce, light soy sauce, brown sugar, garlic ginger paste, water, chili flakes, sesame oil, and chopped coriander (or cilantro). Add the sliced salmon to the marinade and ensure each piece is well-coated. Let the salmon soak in the marinade while you prepare the other ingredients. This will allow the flavors to meld and infuse the fish with a rich, savory taste.
2. Prepare the Veggies
While the salmon marinates, prepare the vegetables. In a separate bowl, combine the shredded cabbage, chopped spring onions, and grated carrot. Add the ginger garlic paste to the mix and give everything a good stir. This veggie mixture will provide a crunchy and flavorful base for the dumplings, balancing the richness of the salmon with some freshness.
3. Stir-fry the Veggies
Heat a small amount of neutral oil in a pan over medium heat. Add the vegetable mixture to the pan and stir-fry for about 1 minute to soften the cabbage and carrots slightly. Then, add the ginger garlic paste and stir-fry for another 2 minutes, or until the carrots are tender but still have some bite. Remove the veggies from the pan and set them aside in a bowl to cool.
4. Cook the Salmon
In the same pan, add a bit more oil if necessary and cook the marinated salmon. Place the salmon pieces into the hot pan and cook for around 8 minutes, or until the fish is fully cooked through and slightly browned. Be sure to reserve the remaining marinade for later use. This step ensures that the salmon is cooked to perfection, with a nice crispy exterior while staying tender inside.
5. Combine the Salmon and Veggies
Once the salmon is cooked, add the previously stir-fried veggies back into the pan. Pour the reserved marinade over the mixture and stir everything together until the ingredients are evenly combined. Continue to cook for an additional 2 minutes, allowing the flavors to come together and the mixture to cool slightly before assembling the dumplings.
6. Assemble the Dumplings
Next, it’s time to assemble the dumplings! In a large shallow bowl, dip each rice paper sheet into warm water for a few seconds, just until it’s soft but still firm enough to hold together. Place the rice paper sheet on a clean, flat surface. Add a spoonful of the salmon and vegetable filling in the center of the rice paper, making sure not to overfill. Fold in the sides of the rice paper, then roll it tightly from the bottom to seal the dumpling. Repeat this process for the remaining rice paper sheets and filling.
7. Fry the Dumplings
Once your dumplings are assembled, heat some oil in the pan again over medium heat. Carefully place the dumplings into the pan, making sure not to overcrowd them. Fry the dumplings for about 2-3 minutes per side, or until the rice paper turns crispy and golden brown. Flip them carefully to ensure both sides are equally crispy and delicious.
Necessary Tools
- Frying pan
- Small bowl for marinating
- Knife and chopping board
- Grater for carrot
- Small bowl for dipping sauce
- Large shallow bowl for soaking rice paper sheets
Rice Paper Dumplings
Cuisine: Vietnamese, Korean, Chinese, JapaneseDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
2 salmon fillets, sliced
1 cup cabbage, shredded
2 spring onions, chopped
1 carrot, grated
1 tsp ginger garlic paste
Neutral oil (for frying)
9 rice paper sheets (adjust if needed)
For the Salmon Marinade
1 tbsp oyster sauce
1 ½ tbsp light soy sauce
1 tbsp brown sugar
1 tsp garlic ginger paste
1 tbsp water
½ tsp chili flakes (adjust to taste)
½ tsp sesame oil
A small handful of chopped coriander (or cilantro)
For the Dipping Sauce
1 tbsp light soy sauce
1 tbsp Chinese black vinegar
2 garlic cloves, minced
½ tsp chili oil
Sesame seeds (for garnish)
1 red chili, sliced (for garnish)
Directions
- Marinate the Salmon Start by marinating the salmon slices for 15-30 minutes. Mix together all the ingredients for the marinade in a bowl, then add the salmon and let it soak up those flavors.
- Prepare the Veggies In a separate bowl, mix together your shredded cabbage, chopped spring onions, grated carrot, and ginger garlic paste. This gives the filling a perfect crunchy and flavorful base.
- Stir-fry the Veggies Heat a little oil in a pan over medium heat. Add the veggies and stir-fry for 1 minute. Then, add the ginger garlic paste and stir-fry for another 2 minutes, or until the carrots are cooked to your liking. Remove the veggies from the pan and set them aside.
- Cook the Salmon In the same pan, add a bit more oil and cook the salmon for about 8 minutes, or until it’s fully cooked through. Don’t forget to reserve the marinade for later use!
- Combine Once the salmon is done, add the cooked veggies back into the pan with the salmon. Pour the reserved marinade over and mix everything until well combined. Allow the filling to cool down a little before moving to the next step.
- Assemble the Dumplings Dip each rice paper sheet into warm water for a few seconds, just until it’s slightly soft. Place a little bit of the filling in the center of the rice paper, then fold in the sides and roll tightly to seal. Repeat for the remaining dumplings.
- Fry the Dumplings Heat some oil in the pan again and cook the rice paper dumplings on medium heat. Fry until both sides are crispy and golden brown.
Notes
- Rice Paper When soaking the rice paper in warm water, don’t leave it in too long or it can become too soft and tear easily. Just a few seconds should be enough.
- Filling Make sure the filling has cooled slightly before you wrap it. This helps prevent the rice paper from becoming too soggy.
- Pan Frying Keep the heat at medium to avoid burning the rice paper while getting it crispy. The oil should be hot enough to sizzle but not so hot that it splatters.
Serving Suggestions
Serve these crispy rice paper dumplings with the delicious dipping sauce made from soy sauce, black vinegar, minced garlic, chili oil, sesame seeds, and fresh red chili. You can also pair them with a side of steamed rice or a fresh salad to balance the meal.
Fun Fact
Did you know that rice paper is actually made from rice flour and water, then dried into thin sheets? It’s incredibly versatile and can be used for spring rolls, dumplings, and even desserts!
Conclusion
These rice paper dumplings are crispy, flavorful, and the perfect snack or light meal. With the delicious salmon filling, crunchy veggies, and that perfect dipping sauce, you won’t want to stop at just one. Make them for your next gathering or just when you’re craving something fun to make in the kitchen. Enjoy every bite!
