Hands-on Time
40 Mins
Total Time
50 Mins
Serves 6 (serving size: 3 dumplings)

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.


How to Make It

Step 1

Bring a small saucepan of water to a boil. Add mushrooms; cook 4 minutes. Place noodles in a medium bowl; add boiling water (with mushrooms). Let stand 10 minutes or until noodles are tender; drain. Pick out mushrooms; discard stems. Finely chop mushroom caps. Snip noodles with scissors to chop.

Step 2

Place pork in a mini food processor; pulse 5 or 6 times or until ground. Spoon into a medium bowl. Add mushrooms, noodles, carrot, fish sauce, and pepper; mix well to incorporate (your hands work best for this).

Step 3

Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchy side up. Moisten edges with water. Spoon about 1 tablespoon filling into center of wrapper. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with plastic wrap coated with cooking spray. Repeat with remaining wrappers and filling.

Step 4

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Arrange 9 dumplings in pan; cook 2 minutes or until well browned. Add 1/3 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil, remaining 9 dumplings, and remaining 1/3 cup water.

Ratings & Reviews

Easy breezy

March 17, 2016
I've always wanted to be brave enough to try my hand at dumplings or pot stickers and decided this would be the chance. Gathered the items and made them early and they were much easier than I thought.

Tasty but I need to practice

April 17, 2016
I accidentally grabbed the round wonton wrappers and had a bit of trouble getting them to stay closed.  A bit heavy on the cellophane noodles, next time I might not use any of that at all.  Maybe it works better in the square wontons.  I also couldn't get a nice, browned pot sticker, like the picture shows.  And I cooked them even a bit longer than the recipe called for before adding the water.  Anyway, great with the Dumpling Dipping Sauce.  Will definitely make again.