Rice paper pork soup dumplings are a lighter, gluten-free twist on traditional soup dumplings. The thin, delicate rice paper allows the savory pork filling and broth to shine, creating a satisfying bite with a burst of rich flavor. Why rice paper dumplings? Because it’s important for everyone to enjoy, especially those who are gluten-free, without compromising on taste and health. Additionally, rice paper is so versatile and can easily be used when you don’t have any dumpling dough on hand but have rice paper in the pantry. Now you can skip the long lines at dim sum restaurants because you can easily make these at home now!
Why you’ll love this recipe
Ingredients
Gelatin Soup:
- Unsalted chicken stock: Provides a rich, savory base for the soup inside the dumplings.
- Gelatin powder: A quicker and easier way to help solidify the chicken stock into a gel-like consistency, which melts into a flavorful broth when cooked.
- Shaoxing wine: Adds a hint of sweetness and depth to the broth.
- Soy sauce: Enhances the umami and saltiness in the broth.
- Ginger slices: Infuses the broth with a warm, slightly spicy flavor.
- Salt: Brings out all the other flavors in the broth.
Filling:
- Ground pork: The main protein that forms the savory base of the filling.
- Minced green onion: Adds a fresh, mild onion flavor that brightens the filling.
- Minced ginger: Provides a warm, aromatic kick that complements the pork.
- Shaoxing wine: Adds depth of flavor and a slight sweetness to the filling.
- Soy sauce: Ensures the pork is well-seasoned with umami and saltiness.
- Sesame oil: Contributes a nutty, toasty flavor and richness to the filling.
- Salt: Enhances the overall flavor of the filling.
- White pepper: Adds a subtle heat and complexity to the seasoning.
- Rice paper: Used as the wrappers for the dumplings, becoming pliable when soaked. I cut the rice paper into smaller pieces so I can create thicker bottom and thinner top for the dumpling wrappers.
How to Make Rice Paper Pork Soup Dumplings
- Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
- When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
- With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
- Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!
Storage
I recommend eating these dumpings immediately as the rice paper will harden and the texture won’t be soft and chewy.