If you love spicy, cheesy, crispy goodness, then you are going to be obsessed with these cheesy buldak ramen dumplings.
Packed with bold, fiery flavor from the ramen, stuffed with gooey mozzarella, and wrapped in crispy rice paper, these dumplings are the ultimate comfort food upgrade.
Trust me — one bite of these cheese buldak ramen rolls, and you’ll be hooked!
What is Cheesy Buldak Ramen Dumplings?
Cheesy buldak ramen dumplings are a spicy and cheesy twist on traditional dumplings, using Buldak ramen noodles as the filling, melty mozzarella cheese for extra richness, and chewy rice paper for the perfect crispy bite.
Instead of using typical dumpling wrappers, these buldak rice paper dumplings get an amazing crunchy texture thanks to pan-frying rice paper until golden and crispy.
It’s like the perfect mashup of ramen, mozzarella sticks, and dumplings all in one ridiculously delicious package.
Why You’ll Love Cheesy Buldak Ramen Dumplings
- Easy to make: No special dumpling wrappers or fancy techniques needed — rice paper does all the work!
- Flavor-packed: Spicy, cheesy, savory, and a little sweet — the buldak ramen seasoning hits every craving.
- Versatile: You can customize the filling however you like — add veggies, swap cheeses, and more.
- Unique and fun: Definitely not your typical dumpling — these cheesy buldak ramen dumplings are a total crowd-pleaser!
If you like this rice paper dumpling recipe, check out Lemongrass Chicken Crispy Rice Paper Dumplings and Japaleno Salmon Bites in Crispy Rice Paper!
Ingredients
- Buldak Ramen: The star of the dish, giving that signature spicy, bold flavor we all crave!
- Low-Moisture Mozzarella Cheese: Melts beautifully inside the dumpling and adds a creamy, gooey texture.
- Chopped Scallions: Adds a fresh, slightly sharp flavor to balance the richness.
- Rice Paper: Creates the crispy, chewy outer wrapper for the dumplings. I used the 22cm round rice paper kind.
- Neutral Oil: Essential for shallow-frying the dumplings to golden, crispy perfection.
Customizations
- Switch up the cheese: Swap mozzarella with Monterey Jack, provolone, or even a spicy pepper jack for an extra kick!
- Add veggies: Toss in a few sautéed mushrooms, spinach, or kimchi with the ramen filling for extra flavor and nutrition.
- Use a different ramen flavor: If you’re feeling adventurous, try another Buldak ramen flavor to change up the spice and sweetness levels.
How to Make Cheesy Buldak Ramen Dumplings
Cook the Ramen
Bring a pot of water to a boil and cook the Buldak ramen according to the package instructions. Drain most of the water, leaving about 2 tablespoons behind so the noodles aren’t too dry.
Add the seasoning packets and mix well, adjusting the amount of spicy seasoning to your taste.
Prep the Cheese
Cut the mozzarella block into four equal pieces, about 1 ounce each.
Assemble the Dumplings
Quickly dip one sheet of rice paper into lukewarm water, shake off any excess, and lay it flat on a plate.
Place about 2 ounces of cooked ramen in the center of the rice paper. Top with one piece of mozzarella cheese and 1 teaspoon of chopped scallions.
Fold the left side of the rice paper toward the center, then the right side, fold the bottom up, and roll it tightly into a rectangular package, just like a burrito.
Repeat the process until you have four dumplings.
Pan-Fry the Dumplings
Heat the neutral oil in a large pan over medium heat. Add the dumplings seam-side down and pan-fry each side until golden brown and crispy, about 4–5 minutes per side.
Add more oil as needed to make sure they shallow-fry evenly.
Serve and Enjoy
Once the dumplings are crispy and golden, remove them from the pan and serve immediately while the cheese inside is still beautifully melty.
Storage
These cheesy buldak ramen dumplings are best eaten fresh while crispy. I don't recommend eating this later as the rice paper gets hard and tough.
Tips
- Don’t over-soak the rice paper: Just a quick dip in lukewarm water is enough — if soaked too long, the rice paper is too wet to crisp up later.
- Keep the fillings balanced: Make sure not to overstuff the dumplings to avoid tearing the rice paper while rolling.
- Pan-fry patiently: Keep the heat at medium to get the perfect golden crispy crust without burning the rice paper.
Cheesy Buldak Ramen Rice Paper Dumplings
Equipment
Ingredients
- 2 packets Buldak ramen carbonara or any flavor of your choice
- 4 oz. low-moisture mozzarella cheese block, not pre-shredded
- 4 teaspoon chopped green onions green parts only
- 8 sheets rice paper
- 3 tablespoon neutral oil such as canola, vegetable
Instructions
- Bring a pot of water to a boil and cook the Buldak ramen according to the package instructions. Drain most of the water, leaving about 2 tablespoons behind so noodles aren’t too dry, then add the seasoning packets and mix well. Adjust the amount of spicy seasoning to your taste.
- Cut the mozzarella block into four equal pieces, about 1 ounce each.
- To assemble the dumplings, quickly dip one sheet of rice paper into lukewarm water, shake off any excess water, and lay it flat on a plate. Place about 2 ounces of cooked ramen in the center of the rice paper. Top the ramen with one piece of mozzarella cheese and 1 teaspoon of chopped scallions. Fold the left side of the rice paper toward the center, then fold the right side toward the center, fold the bottom up, and roll tightly into a rectangular package, similar to a burrito. Repeat this process with the remaining ingredients to make about four dumplings.
- Heat the neutral oil in a large pan over medium heat. Add the dumplings and pan-fry each side until golden brown and crispy, about 4–5 minutes per side. Add more oil as needed to ensure the dumplings are shallow-frying evenly.
- Once the dumplings are crispy and golden, remove them from the pan and serve immediately while the cheese inside is still melty.
Michelle A O'Meara says
This looks absolutely mouthwatering and I can't wait to try it! Thank you for making a more snack-sized cheesy ramen dish, I saw one for a cheesy buldak ramen omelette a while back but it looked way too big! These are perfect!! Thank you!!
Herman says
Hope you like this one!
Michelle A O'Meara says
Also a question - the recipe calls for 8 rice paper sheets but if we only use one sheet per dumpling and we end up with 4 dumplings... is this correct? Should we be doubling up the rice paper or should the recipe state 4 rice paper sheets?
Herman says
great question - yes for each dumpling, you double wrap it because one layer is too thin and will rip when pan frying!