Crispy Rice Dumplings – No Pleating Needed!

Cooked rice: This is the base of your dumplings. Leftover rice is perfect because it’s already slightly dry and sticky which makes it easier to handle. If you're making fresh rice, just let it cool for a bit before you start mixing.
Vegetables: I like using a mix of finely chopped vegetables like carrots onions, and green beans. You can also add bell peppers, corn, or even some leafy greens like spinach. The goal is to have small pieces that will hold together when the dumplings are formed.
Soy sauce and sesame oil: These two ingredients give the dumplings their amazing flavor. The soy sauce adds a savory richness while the sesame oil gives it that unique, nutty undertone.
Garlic: A little garlic goes a long way in these dumplings. It’s not overpowering but it adds that extra depth of flavor.
Cornstarch or all-purpose flour: This helps bind everything together. It’s also what gives the dumplings their crispy exterior once they hit the pan.

Egg: While not strictly necessary adding an egg helps everything stick together and gives the dumplings an even crispier texture.
Protein: If you want to make these dumplings a more hearty meal you can throw in some cooked chicken, shrimp, or pork. It’s an easy way to add protein without complicating the recipe.
Spices: If you like a little heat feel free to add some chili flakes or a dash of cayenne pepper. I like a little kick in my dumplings, but it’s totally optional.

The first thing you’ll need is your rice. If you have leftover rice, you’re ahead of the game! If you don’t, just cook some rice and let it cool for a bit. The key is to use rice that’s a little sticky but not too mushy. Once your rice is ready, transfer it to a large bowl. You want enough rice to be able to roll the dumplings into bite-sized balls.

Now it’s time to get your veggies and seasonings mixed in. Chop up your vegetables into small pieces, and throw them into the bowl with the rice. Add the soy sauce, sesame oil, garlic, and any other seasonings you’re using. Give it all a good mix to make sure everything is well combined. You can even use your hands if you prefer, just be sure everything is distributed evenly.

Here’s where the magic happens! Take small spoonfuls of the rice mixture and roll them into balls. You can make them as small or as big as you like, but I find that golf ball-sized is just right. They hold together well and cook evenly that way. Once you’ve formed the dumplings, set them aside on a plate or tray. You’ll probably want to work in batches to avoid overcrowding the dumplings.
If you’re making a larger batch, you can even refrigerate the dumplings for about 30 minutes before cooking them. This helps them firm up a bit and makes frying them easier.

Heat up some oil in a frying pan over medium-high heat. You want enough oil so that the dumplings can cook without sticking, but not so much that they’re swimming in it. Once the oil is hot, carefully drop the dumplings into the pan, making sure not to overcrowd them. Fry the dumplings for 3-4 minutes on each side until they’re golden brown and crispy. If you need to, turn them gently with tongs to make sure they crisp up evenly.

Once your dumplings are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. Now it’s time to serve them up! You can eat them on their own with a dipping sauce, or pair them with a side of veggies or soup for a complete meal. I usually serve mine with a soy sauce and vinegar dipping sauce, but you can use whatever you like.