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.
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 250 g ground pork, 1½ tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp toasted sesame oil, 1 tbsp fresh ginger, grated, 3 garlic cloves, minced, 3 green onions, finely chopped, 1 leek (white part only), finely chopped, 1 tbsp cornstarch, ½ tsp salt, and ½ tsp 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 tbsp 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 tbsp light soy sauce, 11 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or sugar, 1 small garlic clove, finely minced, and 1 tsp 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
