Rice Paper Potato Dumplings
Crispy Rice Paper Potato Dumplings filled with creamy mashed potatoes and cheese. Dip them in gravy for a mouthwatering bite.
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What are Rice Paper Potato Dumplings?
Rice Paper Potato Dumplings are my twist on the Rice Paper Dumpling trend, but with mashed potatoes and cheese, instead of the typical Asian-style filling. Pair it with warm gravy to make the classic side dish complete!
These dumplings are gluten-free and can be made plant-based and vegan with the substitution of vegan cheese and butter.
These Rice Paper Potato Dumplings make for the perfect appetizer or side dish at a dinner party, as well as a great weeknight snack.
What are Rice Paper Dumplings?
Rice Paper Dumplings are a trendy dish comprised of rice paper and dumpling filling, which is then pan-fried until crispy golden brown. They are typically served with a side of soy dipping sauce.
Rice Paper Dumplings are made with rice paper sheets instead of traditional dumpling skin – made with flour.
If you want to learn more about Rice Paper Dumplings, check out my Rice Paper Dumplings recipe!
Please watch my video, as I walk you through how to make them.
Now let’s get Rice Paper Potato Dumpling-ing!
What kind of Rice Paper do I use?
The best type of rice paper to use is the small size, 16 cm or 6 in, sheets. The small size rice paper sheets provide the best filling to rice ratio, and allows for the best wrapping experience.
You may also use the large size, 22cm or 8 in, rice paper sheets, but you may need to put double the amount of filling, or one less layer of rice paper to wrap it in.
I like to use the classic rice paper made with white rice, with a translucent white colour. However, there are many other different rice paper sheets you can find and use, such as brown rice or even sesame seeds rice paper sheets.
How many layers of rice paper do I use?
You may use 2-3 layers of rice paper. If you use a large rice paper sheet, then 2 layers should suffice. If you use the small rice paper sheets then 3 layers is preferable, but you may also use 2 layers if you find the dumpling skin to be too thick, just beware that they may fall apart and get soggy faster.
Why use three layers of rice paper for these rice paper potato dumplings?
Three layers of rice paper may seem like a lot, however, mashed potatoes do not hold their shape well and are very moist.
If you use 2 small sheets of rice paper, then the water from the potatoes will seep through the sheets of paper and make the dumplings a mess to hold and eat.
Ingredients for Rice Paper Potato Dumplings
Rice paper
The small size rice paper sheets is what I recommend using.
If you can’t find them, then you may use the large size, however, you may need to use 2 layers instead of 3.
Potatoes
I use yellow potatoes, as they are creamy, slightly sweet, and have an earthy flavour.
However, you could also use russet potatoes if you prefer their fluffier texture.
Butter
Adding butter will make the mashed potatoes rich and luxurious.
I use unsalted butter to control the salt content, but you may also use salted.
Cheese
I don’t know about you, but I love my mashed potatoes cheesy; adding a slice of mozzarella in my potato dumplings is a must.
You may use any type of cheese you’d like, it doesn’t need to be mozzarella, although I mostly use it for the cheese pull.
If you aren’t a fan of this dairy goodness, then you can omit it, or, for my plant-based besties, you may use vegan cheese!
How to make Rice Paper Potato Dumplings
1.
Make mashed potatoes
Wash, peel and chop the potatoes into small chunks.
Bring a medium pot of water to a boil, add 1 tbsp of salt, and toss the potato chunks into the jacuzzi! Letting them boil for 15 mins or so, until you can easily stick a chopstick through the potato.
Drain the potatoes and place into a medium bowl.
If you like your mashed potatoes silky smooth, you may push them through a metal strainer to make sure there are no lumps or clumps. You may also simply mash them with a fork to save you time.
Immediately add the butter, folding it into the mashed potatoes, until the butter and potatoes are nice and incorporated.
2.
Wrap rice paper around mashed potatoes and cheese
Dip the rice paper in room temp water for 10 seconds, and place onto a dry surface.
Slice the cheese slice into quarters, and place one small slice into the centre of the rice paper.
Scoop up 1/4 cup of mashed potatoes, gently sliding them on top of the cheese slice.
Optional: I like to shape the mashed potatoes into a rectangular shape.
Bring the bottom portion of the rice paper up, top portion down, right to left, left to right and bam!
We have a gorgeous rice paper dumpling.
How to prevent rice paper dumplings from breaking:
To make sure it doesn’t fall apart when cooking, we’re gonna wrap the dumpling two more times, seam-side facing down.
3.
Pan-fry rice paper potato dumplings until crisp
To a nonstick pan on medium-high heat, add in enough oil to coat the bottom. Gently slide the dumplings into the oil jacuzzi and let it sizzle until the skin is golden.
Since this dumpling is like me, 90% potato, we only need to crisp up the skin and melt the cheese for a quick 30 seconds on each side.
Let’s transfer to a wire rack to cool but don’t let them sit for too long, after 15 mins or so, they will turn soggy.
Serve with a side of warm gravy to dip the potato dumplings in, and enjoy!
Dig In!
There we have it, the Rice Paper Potato Dumplings, and while the dumplings are still crisp, let’s dig in!
Rice Paper Potato Dumplings
Ingredients
- 3 medium yellow potatoes 450 g, 1 lb, cut into chunks
- 1 tbsp un-salted butter
- 1 tbsp salt for boiling water
- 12 sheets rice paper small, 16 cm, 6 in
- 1 slice mozzarella cheese divided into 4 rectangles
Instructions
- To a medium pot, bring water to a boil, and add the salt. Slide the potato chunks into the water and let it cook for 15 mins.
- Drain and mash the potatoes with a fork or push the potatoes through a metal strainer to make them extra smooth. Add butter and mix until well incorporated.
- Dip a sheet of rice paper into a bowl of room-temp water for 10 seconds. Place the wet rice paper sheet onto a clean, dry surface.
- Place a small piece of the cheese slice into the centre of the rice paper.
- Scoop up 1/4 cup of mashed potatoes, layering it on top of the cheese. Mould the mashed potato into a flat rectangular shape.
- Bring the bottom portion of the rice paper up, top portion down, right to left, left to right, until you have a tightly wrapped rice paper potato dumpling.
- Repeat steps 3 and 6, two more times until you have a total of 3 layers of rice paper wrapped around the mashed potatoes.
- To a non-stick pan on medium-high heat, add in enough oil to coat the bottom of the pan.
- Once the oil is heated up, slide the dumplings in, and let each dumpling cook for 30 seconds on each side.
- Transfer to a wire rack to cool (Note 1).
- Serve immediately with a side of warm gravy for dipping.
Video
Notes
- These Rice Paper Potato Dumplings will stay crispy for 15 mins, I recommend it to be served immediately for the best texture.
Did you make this recipe?
Tag me @lookcatchu so I can drool over them.
