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Rice paper dumplings on a plate with chili oil dipping sauce and green onion garnish

Crispy Rice Paper Dumplings with Pork (Oven-Baked)

These crispy rice paper dumplings with pork are oven-baked until golden and crunchy, filled with seasoned ground pork, ginger, and garlic, and served with an easy garlic dipping sauce. A lighter alternative to pan-fried rice paper dumplings.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Additional time5 minutes
Total Time 30 minutes

Ingredients

For the Dumplings: 

  • 250 g ground pork
  • 1½ tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger grated
  • 3 garlic cloves minced
  • 3 green onions finely chopped
  • 1 leek white part only, finely chopped
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • 12–14 rice paper sheets
  • 2–3 tablespoon neutral oil for brushing

For the Garlic Dipping Sauce:

  • 2 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar
  • 1 small garlic clove finely minced or grated
  • 1 teaspoon chili oil optional

Instructions

  • Preheat the oven to 425°F / 220°C (400°F convection / 200°C fan). Line a baking sheet with parchment paper.
  • In a large bowl, combine ½ pound (250 g) ground pork, 1½ tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon toasted sesame oil, 1 tablespoon fresh grated ginger, 3 minced garlic cloves, 3 finely chopped green onions, 1 finely chopped leek (white part only), 1 tablespoon cornstarch, ½ teaspoon salt, and ½ teaspoon ground white pepper. Mix until just combined without overworking the meat.
  • Dip one rice paper sheet into warm water for 3–4 seconds until just pliable. Place it on a clean surface and add about 1½ tablespoons of the pork filling in the center. Fold the bottom over the filling, fold in the sides, and roll tightly into a square or rectangle. Repeat with the remaining filling and 12–14 rice paper sheets.
  • Arrange the dumplings seam-side down on the prepared baking sheet, leaving space between each one. Brush the tops and bottoms evenly with 2–3 tablespoons neutral oil to help them crisp and turn golden.
  • Bake for 15 minutes, flipping halfway through, until lightly golden and crisp. If you want a deeper color, broil for 1–2 minutes at the end.
  • Let the dumplings rest for 3–5 minutes to allow the exterior to firm up and become crisp.
  • To make the garlic dipping sauce, whisk together 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon honey or sugar, 1 small finely minced garlic clove, and 1 teaspoon chili oil (optional). Let it sit for about 5 minutes before serving.
  • Serve the dumplings hot with the garlic dipping sauce on the side.

Notes

Don’t Over-Soak the Rice Paper: I dip each sheet for just a few seconds. It continues softening as it sits, and too much water makes it sticky and harder to crisp in the oven. 
Chop the Leek Very Finely: Smaller pieces blend into the pork and release less moisture, which helps the dumplings bake up crisp instead of soft. 
Brush Evenly with Oil: I make sure the tops are lightly but fully coated. Dry spots won’t brown properly, and that thin layer of oil makes a big difference. 
Space Them Apart: I leave a little room between each dumpling on the tray. If they touch, they steam instead of crisping properly. 

Nutrition

Calories: 217kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 738mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg