Rice Paper Potato Dumplings
Crispy Rice Paper Potato Dumplings filled with creamy mashed potatoes and cheese. Dip them in gravy for a mouthwatering bite.
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.