If you are looking to impress with a unique and flavorful appetizer, this Rice Paper Rolled Dumplings with Yuzu Kosho Chicken Filling Recipe is an absolute must-try. Combining the delicate chewiness of rice paper with a zesty, savory yuzu kosho chicken filling, these dumplings bring a fresh twist to a classic favorite. The balance of bright citrus notes, gentle spice, and tender chicken wrapped in translucent rice paper creates an experience that’s as fun to make as it is delicious to eat. Trust me, once you try these dumplings, they will quickly become a beloved recipe to share with friends and family.

Ingredients You’ll Need

A thin layer of transparent rice paper is laid flat on a wooden surface with a thick, uneven layer of light pink minced meat mixed with small green bits placed in the center of the rice paper in a rough rectangular shape. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is simple and straightforward, but each plays a vital role in creating the perfect texture and flavor harmony in this dish. From the umami-packed chicken filling to the crisp and creamy finishing touches, every element here has a purpose.

Ground chicken (1 1/2 cup / 330 g): The tender protein base that absorbs all the vibrant flavors of the filling.
Rice paper wrappers (3-6 large): These provide a wonderful chewy and delicate wrapper that crisps beautifully when cooked.
Onion (1/2, finely chopped): Adds sweetness and moisture to keep the filling juicy.
Cabbage leaves (2, finely chopped): Lends a gentle crunch and freshness, balancing the richness of the meat.
Garlic clove (1, minced): Infuses a warm, aromatic kick throughout the filling.
Ginger (1 tsp, minced): Adds subtle zest and sharpness for depth.
Spring onion (chopped): Brings a mild onion flavor and pops of green color.
Salt koji (1 tbsp): A fantastic seasoning agent that tenderizes and amplifies umami.
Yuzu kosho (1/2 tbsp): This spicy citrus paste is the star flavor, giving the chicken filling its unique punch.
Kewpie mayo (4 tsp): Creates a subtle creaminess that binds the filling perfectly.
Potato starch (1 tbsp + for dusting): Helps hold the filling together and creates a crisp crust when pan-frying.
Soy sauce (1 tbsp): For soaking the rice paper to make it pliable and adds a subtle savory hint.
Sesame seeds (for coating): Provides a nutty crunch and a beautiful finish on the dumpling exterior.
Oil (for cooking): Essential for achieving that golden, crispy exterior during pan-frying.
Water (2 tbsp): Keeps the filling moist and tender without getting soggy.
Sugar (1/2 tsp): Balances the flavors with a touch of sweetness.

How to Make Rice Paper Rolled Dumplings with Yuzu Kosho Chicken Filling Recipe

Step 1: Prepare the Vegetables

The first step to building flavor is softening the onion and cabbage. Microwave the finely chopped vegetables in a covered bowl for about 60 to 90 seconds. This quick steaming releases some moisture and mellows their sharpness, creating a perfect base for the filling.

Step 2: Mix the Filling

In a spacious mixing bowl, combine the cooked vegetables with ground chicken, minced garlic, ginger, chopped spring onion, salt koji, yuzu kosho, kewpie mayo, potato starch, sugar, and water. Use your hands or a spoon to mix everything thoroughly until the mixture becomes paste-like and evenly combined. This uniform texture ensures each bite is bursting with the signature yuzu kosho flavor balanced by creamy richness and umami depth.

Step 3: Soak the Rice Paper

Fill a shallow bowl with cool water and add a splash of soy sauce to enhance flavor. Soak one rice paper wrapper at a time for about 10 to 15 seconds until it softens and becomes pliable. Handling soaked rice paper can be delicate, so make sure to work gently to avoid tearing.

Step 4: Roll the Dumplings

Place the softened rice paper on a clean surface. Spoon roughly 150 to 170 grams (about one-third of the filling) onto the bottom half of the rice paper, then roll tightly to enclose the filling completely. Repeat this process twice more to make three rolls. For extra durability and a chewier bite, you can wrap each roll in an additional rice paper sheet. Double wrapping also helps prevent any unsightly tears while cooking.

Step 5: Coat and Cut the Rolls

Roll each log through sesame seeds or dust generously with potato starch to add texture and prevent sticking. Using a sharp knife, cut the rolls into bite-sized pieces about 3 cm thick. Lightly dust the cut meat sides with potato starch to ensure a crispy, delicious crust forms during cooking.

Step 6: Cook the Dumplings

Heat a generous splash of oil in a large pan over medium-high heat. Once hot, place the dumplings meat-side down and cook for around 5 minutes until the bottoms become golden and caramelized. Flip the dumplings carefully and cook for another 5 minutes until the other side is cooked through. To add an irresistible crunch, sear the rice paper-covered sides for about one minute each until they turn golden and crispy.

Step 7: Serve and Enjoy

Remove the dumplings from the pan and serve them immediately with your favorite dipping sauce to enjoy the vibrant contrast of crispy exterior and juicy, zesty filling.

How to Serve Rice Paper Rolled Dumplings with Yuzu Kosho Chicken Filling Recipe

A small round dumpling with a golden-brown crispy outside covered in sesame seeds is held by black chopsticks. The dumpling has a textured top with some darker brown spots and is being dipped into a shallow white bowl filled with dark red soy sauce mixed with sesame seeds and red chili flakes. In the blurred background, there is a white plate with more dumplings and a white bowl with a creamy light-colored sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Delight your guests by topping the dumplings with finely chopped spring onions, a sprinkle of toasted sesame seeds, or fresh cilantro leaves. A drizzle of spicy mayo or a splash of ponzu adds a bright, tangy finish that complements the yuzu kosho’s zesty heat.

Side Dishes

These dumplings pair wonderfully with light and refreshing sides such as a crisp cucumber salad, pickled radish, or a simple seaweed salad. For heartier meals, steamed jasmine rice or a bowl of hot miso soup make comforting accompaniments that let the dumplings shine.

Creative Ways to Present

Get playful by stacking the dumplings on a bamboo steamer basket or neatly arranging them on a slate platter with dipping sauces in small bowls. Serving alongside a cup of chilled sake or green tea elevates the experience and adds an authentic touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover cooked dumplings in an airtight container and refrigerate. They will stay fresh for up to 2 days, allowing you to savor them again without losing the crisp exterior or juicy filling.

Freezing

You can freeze the uncooked rolled dumplings by lining them on a tray and freezing until firm. Transfer them to a freezer-safe bag and store for up to one month. This makes it incredibly convenient for last-minute meals.

Reheating

To reheat, pan-fry the dumplings over medium heat with a small amount of oil until warmed through and the rice paper is crisp again. Avoid microwaving as it tends to make the rice paper soggy, which can detract from their delightful texture.

FAQs

Can I use other meats or plant-based alternatives for the filling?

Absolutely! Ground pork, turkey, or even plant-based protein alternatives work beautifully. Just adjust cooking time as needed to ensure the filling is fully cooked and tender.

What can I use instead of yuzu kosho if I can’t find it?

If yuzu kosho is unavailable, a mixture of lime zest with a touch of chili paste can mimic the citrusy heat. However, using authentic yuzu kosho really makes this recipe shine in flavor.

How do I prevent the rice paper from tearing while rolling?

Soak the rice paper just until pliable but not overly soft to keep it strong. Working quickly and gently folding the edges helps maintain its integrity during rolling.

Can I prepare the filling in advance?

Yes, the filling can be made up to one day ahead and refrigerated. This makes assembly faster and ensures the flavors meld beautifully before wrapping.

What dipping sauces pair well with these dumplings?

Classic soy sauce with a splash of rice vinegar, spicy chili oil, or a creamy sesame dipping sauce all complement the yuzu kosho chicken filling wonderfully. Try a few to discover your favorite combination!

Final Thoughts

I hope you feel inspired to try this Rice Paper Rolled Dumplings with Yuzu Kosho Chicken Filling Recipe soon. It’s a joyful and satisfying dish that combines exciting flavors with simple ingredients, perfect for sharing and enjoying in any season. Once you dive into making these dumplings, they’ll quickly become a cherished staple in your culinary repertoire.