These Cheater Crystal Dumplings are made with rice paper for that chewy skin similar to those made with a mix of rice flour and starches in Chinese restaurants and dim sum places! These are gluten-free and vegan, filled with a mix of tofu, mushrooms, and veggies and enjoyed with a delicious dipping sauce.
CRYSTAL DUMPLINGS
Crystal dumplings are a Chinese dim sum classic that get their name from the somewhat shiny and translucent wrappers. One of my favourite dumplings growing up were har gow or hakaw, as we like to call it in the Philippines, which are shrimp dumplings wrapped in translucent potato starch and wheat starch-based wrappers.
The texture of crystal dumpling wrappers are very different from regular wheat flour-based ones because they're a lot chewier from the starches added. Crystal dumpling wrappers are made similarly to regular flour-based wrappers with the difference of starches used for the dough.
For this recipe, I'm using a what I like to call a cheater-method: by using rice paper!
It's a much faster way to get crystal dumpling-like wrappers with that chewy texture and also make good use of rice paper.
RICE PAPER
The regular type of rice paper you'll find are the white rice paper sheets. I do however have these flavoured ones form the brand Tran's Kitchen. These were just given to me and I believe they have options available online in the US and in Australia.
They coloured these rice paper with beet root (for pink) and turmeric (yellow). The orange-is and purple-ish ones are brown rice and black rice paper sheets. They do work the same as regular rice paper. These are just different in colour!
If you want the classic crystal dumpling-look, then I highly suggest to use regular white rice paper sheets.
PREPARE THE FILLING
Notes for the filling: You can use any filling of choice. Below is a filling I used for my wontons (you can find it here)
The filling for these crystal dumplings I made have a mix of tofu, veggies, and mushrooms.
HOW TO MAKE THESE CRYSTAL DUMPLINGS
START WITH THE RICE PAPER WRAPPERS
- Prepare a tray or deep plate with room temperature water. Dip a piece of rice paper into the plate of water. Make sure that each side is coated in some water, but do not leave the rice paper to soak in the water. Simply dip it and brush the water across the whole surface area of the rice paper.
- Place the rice paper on your flat chopping or cutting board. Dip another piece of rice paper and place it on top of the first one. If doing 3 layers, repeat again.
- Cut or cut the rice paper into 4 parts/quarters. I used a pair of scissors.
- Fold each pointed edge of a quarter (3 pointed quarters in total for each) towards the centre to make small triangles. Carefully peel a quarter of the rice paper from the board.
- I do this to be able to make a more rounded wrapper.
You can also check out the video on how to please these dumplings in the video player!
THE FINISHED CRYSTAL DUMPLINGS
I prepared a plate/plate or tray for the dumplings and brushed it with with a thin layer of oil. This will help prevent the dumplings from sticking. I did so because I had to steam my dumpling sin batches since these did not all fit in my steamer.
STEAMING THE DUMPLINGS
- Place the dumplings on a bamboo basket lined with some parchment paper. Make sure to space these at least 1-inch (2.5cm) apart from each other so they don't sticky together.Leave the dumplings to steam for 10-12 minutes or until the wrappers have slightly thickened and are bouncy to the touch. These are best enjoyed hot with your dipping sauce of choice.
OTHER RECIPES YOU MIGHT ENJOY:
Cheater Crystal Dumplings made with Rice Paper
Ingredients
Filling
- 1/2 lb extra firm tofu , pressed
- Neutral oil for cooking
- 2 cloves garlic minced
- 1/4 small cabbage finely chopped or minced
- 4 shiitake mushrooms , fresh or rehydrated
- 1 scallion chopped
- 1 small carrot finely minced or grated
- 1-2 tbsp vegetarian oyster sauce or to taste
- 2 tsp dark soy sauce optional for colour
- 1/4 tsp Chinese 5 spice optional
- Pinch white or ground black pepper
- Salt to taste if needed
- 1 tbsp corn starch
Dumplings
- 12 or 18 sheets rice paper (see notes), 8.5” or 21.5-cm in diameter
To Serve
- Dipping Sauce , homemade recipe here
Instructions
Prepare the Filling
- Prepare the filling: press your tofu and then mash/break apart with your hands. Heat a large pan or wok. Add the oil. Once hot, add in the tofu. Leave to cook for 8-10 minutes until excess water evaporates from the tofu and starts to resemble like minced meat. Season the tofu with salt, to taste, and 1 tsp of dark soy sauce, to colour (optional).
- Move the tofu to the side of the pan. Add a bit more oil. Sauté the garlic and then add in the vegetables and mushrooms. Cook over medium high heat and allow for excess water to evaporate. Mix well with the tofu. Season the mixture with vegetarian oyster sauce or soy sauce, Chinese 5 spice, and the remaining dark soy sauce. Add a pinch of pepper.Mix well. Add the cornstarch and mix well. The starch will help bind the mixture and absorb any excess moisture. Leave the filling to cool and set aside. You can also prepare the filling beforehand and refrigerate it until ready to use.
Making the Crystal Dumplings
- You can watch the video to see a complete step-by-step on pleating the dumplings!
- Prepare a plate/plate or tray for the dumplings and brush with with a thin layer of oil. This will help prevent the dumplings from sticking.
- Prepare a tray or deep plate with room temperature water. Dip a piece of rice paper into the plate of water. Make sure that each side is coated in some water, but do not leave the rice paper to soak in the water. Simply dip it and brush the water across the whole surface area of the rice paper.
- Place the rice paper on your flat chopping or cutting board. Dip another piece of rice paper and place it on top of the first one. If doing 3 layers, repeat again.See notes for more tips!
- Cut or cut the rice paper into 4 parts/quarters. I used a pair of scissors.
- Fold each pointed edge of a quarter (3 pointed quarters in total for each) towards the centre to make small triangles. Carefully peel a quarter of the rice paper from the board.I do this to be able to make a more rounded wrapper.
- Place 1-1.5 tbsp of the filling on the centre of the wrapper. Make sure not to add too much since it can be difficult to seal. You can opt to simply fold the wrapper in half or make pleats. Seal tight by pinching with your fingers. You don’t need any water to seal the wrappers.After wrapping, place the dumplings on the tray/plate brushed with some oil. You can cover your dumplings to prevent these from drying.
- Repeat this for the rest.
- Place the dumplings on a bamboo basket lined with some parchment paper. Make sure to space these at least 1-inch (2.5cm) apart from each other so they don't sticky together.Leave the dumplings to steam for 10-12 minutes or until the wrappers have slightly thickened and are bouncy to the touch. These are best enjoyed hot with your dipping sauce of choice.
WATCH Video
Notes
FILLING
- You can use other filling of choice for these dumplings. You can use my steamed bun filling or even my wontons filling.
RICE PAPER
- There are some rice paper that are thinner than regular ones. These are usually labelled as ‘thin’. If using thin ones, I recommend to do 3 layers.
- When making the wrappers, you need to wrap the dumplings immediately after cutting the rice paper. I do not recommend making all the wrappers first before pleating the dumplings.
- So the process/flow would be:
- Prepare 2-3 sheets of rice paper on your flat surface/board
- Cut into 4 quarters
- Fold the edges of 1 wrapper. Peel off 1 quarter/1 wrapper, add filling, pleat the dumpling. Set the dumpling aside.
- Repeat for the remaining 3 quarters to make 3 more dumplings.
- Make another batch of wrappers by placing 2-3 sheets over each other. And the rest is the same! Hope this helps!
NUTRITIONAL INFO
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i have looked online to find these colored rice papers but it says on her website that she only sends within Australia. theres none to be found in the US.
Hi Cheng, sorry to hear that. There’s a brand Tanisa on Amazon that also sells vegetable-coloured rice paper that might be of interest to you ◡̈
can these be frozen to steam later?
Unfortunately not. Rice paper doesn’t freeze well 🙁
Hi, could these be made in advance and just refrigerated for 1/2 days?
Hi Mag! You can make these and cook them then just reheat them in a steamer again when ready to enjoy ◡̈ hope this helps!
I love this recipe!
But I have a question: Can I cook them like gyozas? Pan frying them first and then add some water till cook completed? Thanks in advance!
Hi Lluna! For a pan-fried version I recommend trying out the rice paper dumplings version – I wrapped them into rectangles/squares. Sharing them here – http://www.thefoodietakesflight.com/rice-paper-dumplings
Hope this helps 🙂
I just tried your recipe with some left over rice paper I had from earlier. I had three different kinds. One made with only rice, one with rice and tapioka and one with rice and cassava.
The kind with cassava was far superior to the other kinds. It was stretchier, stickier when uncooked and way clearer when done.
Thank’s for a great recipe.
Best wishes from Oslo, Norway 🙂
Thanks so much for sharing Ina!! 🙂