Sweet Red Bean Rice-Paper Dumplings

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 12 sheets round rice paper wrappers
• 1 cup sweet red bean paste (anko)
• 2 tbsp toasted black sesame seeds
• 2 tbsp granulated sugar
• 3 tbsp neutral oil for pan-frying
• 2 tbsp honey
• 1 tsp toasted sesame oil
• 1/4 tsp flaky sea salt
• as needed warm water for dipping wrappers

Instructions

1. 1Set up a wide shallow dish of warm water and a clean damp towel on the counter. Have the red bean paste ready in a piping bag or small spoon for quick filling.
2. 2Dip one rice paper wrapper in the warm water for 5 to 8 seconds until pliable but still slightly firm; lay it flat on the damp towel.
3. 3Place a heaping tablespoon of sweet red bean paste in the center and sprinkle black sesame seeds over the paste. Fold the bottom edge up over the filling, then fold in the sides and roll snugly into a plump dumpling shape; the wrapper will soften and seal as it sits.
4. 4Repeat with remaining wrappers and filling, keeping finished dumplings under a damp cloth so they do not dry out.
5. 5Heat a large nonstick skillet over medium heat and add enough neutral oil to lightly coat the surface. When the oil shimmers, arrange the dumplings in a single layer without crowding.
6. 6Pan-fry 2 to 3 minutes per side until the rice paper turns blistered, golden, and crisp at the edges while the centers stay soft and molten. Work in batches if needed, adding a touch more oil between rounds.
7. 7In a small bowl stir together the honey, toasted sesame oil, and flaky salt to make a quick glaze.
8. 8Transfer the hot dumplings to a serving plate and immediately brush or drizzle with the honey-sesame glaze so it clings to the crisp shells.
9. 9Scatter the remaining black sesame seeds and a final dusting of sugar over the top. Serve warm so the red bean filling is creamy and the wrappers stay shatter-crisp.