Italian Rice Paper Dumplings

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I’m obsessed with these little Italian dumplings. They’re crispy on the outside, creamy and packed with flavor inside—and they take less than 20 minutes to make. It’s like ravioli meets gyoza, but without the dough drama or any rolling pins in sight.

What I love about this version is how rich and savory the filling is. The ricotta keeps it soft and creamy, while the pancetta brings the saltiness and those little crispy bits that just make everything better. The mushrooms and sun-dried tomatoes add a bit of umami, and the basil lifts the whole thing. Honestly, if you serve these at a dinner party, no one’s going to guess they were this easy to make.

Here are a few tips to help your dumplings come out just right:

• Use a paper towel to blot your ricotta if it feels watery—this helps the filling hold together better.
• Let the pancetta cook down until it’s golden and crispy. It adds texture and way more flavor than just soft bacon bits.
• Pan fry your dumplings on medium heat and flip them gently so the rice paper doesn’t tear.
• I like brushing the outsides with a bit of olive oil before frying. It makes them extra golden and crisp.

Ingredients

• 150g ricotta cheese (about ½ cup)
• 30g grated Parmesan (about ¼ cup)
• 2–3 sun-dried tomatoes, finely chopped
• 1–2 portobello mushrooms, finely chopped
• 4–5 basil leaves, chopped
• 60g pancetta (about 2 oz)
• 6 rice paper sheets
• Olive oil for brushing
• Sesame seeds (optional)

Alternative Ingredients

If you don’t have pancetta, diced prosciutto or even crispy bacon bits work well.

For a vegetarian version, just skip the pancetta entirely and add a little more Parmesan for a salty kick.

You can replace portobello mushrooms with cremini or button mushrooms—whatever you’ve got on hand.

Don’t have rice paper? You could also use wonton wrappers and steam or pan-fry them the same way.

Step 1: Prep the Filling

Chop the sun-dried tomatoes, portobello mushrooms, and fresh basil into small pieces.

In a pan over medium heat, cook the pancetta until crispy, about 5–7 minutes. Drain on a paper towel.

In a large bowl, combine ricotta, grated Parmesan, chopped mushrooms, chopped sun-dried tomatoes, basil, and the cooked pancetta. Mix until well blended.

Step 2: Soften the Rice Paper

Cut each rice paper sheet in half.

Fill a shallow dish with warm water and dip one half-sheet into the water for 5–10 seconds, just until softened. Lay it flat on a clean surface.

Step 3: Fill and Fold

Spoon 1–2 tablespoons of the ricotta mixture into the center of the softened rice paper.

Fold the sides in, then roll into a little rectangular dumpling.

Brush lightly with olive oil and sprinkle with sesame seeds if using.

Repeat with the rest of the filling and rice paper.

Step 4: Pan Fry the Dumplings

Heat a nonstick pan over medium heat and place the dumplings seam side down.

Cook for about 8–10 minutes total, flipping halfway through, until golden and crispy on both sides.

Don’t overcrowd the pan—you want space for them to crisp up evenly.

How to Conserve the Recipe

These dumplings are best when fresh, but leftovers can definitely be saved.

Let them cool completely, then store in an airtight container in the fridge for up to 2 days.

To reheat, pop them back in a pan over low heat or use a toaster oven at 180°C (350°F) for 5–7 minutes. They’ll get crispy again without drying out.

I don’t recommend freezing them once cooked—the rice paper doesn’t thaw well—but you can freeze the filling and make fresh dumplings whenever you’re ready.

Ways to Serve These Italian Dumplings

These dumplings are more than just a snack—they’re a whole vibe. Here’s how I love serving them:

As an appetizer: Place a few on a plate with a simple dipping sauce like warm marinara or garlic butter. They’re a crowd-pleaser.

With soup or salad: Pair with a bowl of tomato soup or a crisp side salad with lemon vinaigrette for a cozy dinner.

Party food: Make a batch, slice them in half, and stick toothpicks in them. Serve on a wooden board with dipping sauces.

Weeknight dinner: Serve alongside roasted veggies or some pasta tossed in olive oil and garlic. You’ve got a full meal in no time.

Even brunch: Don’t knock it until you try it—they’re basically like savory stuffed crepes with an Italian twist.