Kimchi Rice-Paper Egg Dumplings

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 12 round rice paper wrappers
• 6 large eggs
• 1 cup napa cabbage kimchi, drained and chopped
• 3 scallions, thinly sliced
• 1 garlic clove, minced
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp gochugaru (Korean chili flakes)
• 3 tbsp neutral oil
• 1 cup cucumber, thin matchsticks
• 1/4 cup fresh cilantro leaves
• 1 tsp rice vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• for softening wrappers warm water

Instructions

1. 1In a medium bowl, beat the eggs with soy sauce, sesame oil, gochugaru, salt, and pepper until evenly yellow and slightly frothy.
2. 2Heat a nonstick skillet over medium heat with a thin film of neutral oil. Pour in the eggs and scramble gently 2 to 3 minutes until just set in soft curds; transfer to a bowl and fold in chopped kimchi, scallions, and minced garlic.
3. 3Fill a wide shallow dish with warm water. Working one at a time, dip a rice paper wrapper for 8 to 10 seconds until pliable but still slightly firm, then lay it flat on a clean cutting board.
4. 4Spoon a portion of the kimchi-egg filling across the lower third of the wrapper. Fold the bottom edge up over the filling, tuck in the sides, and roll snugly into a short dumpling-style packet; repeat with remaining wrappers.
5. 5Wipe the skillet clean and return it to medium heat with remaining neutral oil. Arrange dumplings seam-side down in a single layer without crowding; work in batches if needed.
6. 6Cook 2 to 3 minutes per side until the rice paper turns blistered, golden, and crisp at the edges while the centers stay hot. Transfer finished dumplings to a wire rack so they stay crunchy.
7. 7Toss cucumber matchsticks with rice vinegar and salt for a quick cool relish.
8. 8Plate three dumplings per person, top with cilantro and the cucumber relish, and serve right away while the wrappers are still shatter-crisp.