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Golden crispy rice paper paneer dumplings stacked on a white plate with hot steam rising, served with vibrant red chili sauce, schezwan sauce and green chutney, garnished with cilantro and chili flakes.
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Crispy Rice Paper Paneer Dumplings Recipe Better Than Momos

Rice paper dumplings trace their wrapper roots to Vietnamese spring rolls, known for their light and delicate texture. Indian kitchens embraced this ingredient and gave it a desi soul by stuffing it with paneer and aromatic masalas.
Course Indian Fusion, Snack
Cuisine Indian
Keyword #CrispyRicePaperDumplings #BetterThanMomos #PaneerDumplings #RicePaperPaneerDumplings #IndianFusion #MonsoonSnacks #HomemadeDumplings #CrispySnacks #VegSnacks
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People
Calories 300kcal
Author Madhu Savara
Cost NA

Equipment

  • Large mixing bowlWide shallow plate for soakingSharp knife and chopping boardNon-stick panAir fryer or OTG ovenSlotted spatula and paper towelsServing plate

Ingredients

  • For the Masala Filling:
  • 250 grams fresh paneer crumbled
  • 1 large onion finely chopped
  • 1 green capsicum finely chopped
  • 2-3 green chillies minced
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon chaat masala
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 3 tablespoons fresh coriander chopped
  • 2 tablespoons grated mozzarella optional
  • 1 tablespoon oil
  • For Assembly:
  • 12-15 rice paper sheets
  • Water for soaking
  • Oil for brushing or frying

Instructions

  • Prepare the Aromatic Paneer Filling. Heat oil in a pan. Add ginger-garlic paste and green chillies. Sauté for 30 seconds. Add chopped onion and capsicum. Cook for 2 minutes.
  • Stir in red chilli powder, turmeric, garam masala, chaat masala and salt. Add crumbled paneer and mix well for 3-4 minutes, until the masalas coat evenly. Turn off the heat, add coriander and cheese. Cool the filling completely.
  • Assemble the Dumplings Beautifully. Pour water into a shallow plate. Dip the rice paper sheet for 8-10 seconds only. Place on a clean surface. Add 1-1½ tbsp filling in the centre. Fold the bottom up, tuck in the sides, and roll tightly. Prepare all rice paper paneer dumplings and cover with a damp cloth.
  • Cook Using Different Media for Perfect Results
  • Air Fryer Method (Healthiest Choice): Preheat to 180°C. Brush dumplings lightly with oil. Air fry 8-10 minutes, flipping once, until golden and super crispy.
  • Shallow Pan Fry Method (Daily Favourite): Heat 2 tbsp oil in a pan on medium flame. Fry dumplings 3-4 minutes each side until beautifully golden.
  • Deep Fry Method (Ultimate Crunch): Heat oil to 175°C in a kadai. Fry a few dumplings at a time for 2-3 minutes until deep golden. Drain excess oil.
  • Oven Bake Method (Oil-Free Version): Preheat oven to 200°C. Brush dumplings lightly and bake 13-15 minutes, turning halfway for even crispiness.
  • Serve hot crispy rice paper paneer dumplings with schezwan chutney, mint chutney or spicy mayo.

Notes

Tips and Variations
 
  • Chicken version with minced chicken
  • Extra cheese burst for a gooey centre
  • Tandoori style with marinated paneer
  • Vegan with tofu replacement
  • Corn spinach mix for added freshness