Who doesn't like a good ramen hacker, right? It is you can easily turn a pack of instant ramen into a bite-sized “fried dumplings”. Let me tell you, this is a game-changer. This virus-based cheese Buldak Ramen Rice Dumpling recipe is a must try. In addition to adding classic cheese to the Buldak Ramen, we took a step further by wrapping it on rice paper and frying it lightly until crispy. The result is these sensational fried buldak ramen dumplings stick to mushy and tacky in every bite.
Why You Like This Viral Cheese Buldak Ramen Rice Dumpling Recipe
There is a reason for this recipe. Buldak Ramen with cheese is a winning flavour combination. Making it into these sizes of “fried dumplings” is a glorious, elevated ramen hacker that you just want to repeat. The blazing spicy flavor in the Buldak sauce is pretty good with the gooey cheese, which is just the flavor explosion of every dumpling. It makes the flavor bolder, more comforting, and more addictive. The small crispy look is a bonus with additional texture. All in all, they are delicious, fun to make and very suitable for sharing.
Looking for a higher instant ramen recipe? Check out these too:
How to make cheese Buldak ramen dumplings with rice paper
Ingredients of rice paper ramen dumplings
Make 9 volumes
Recipe Notes
- Dip the rice paper for a few seconds, only a few seconds at a time, enough to soften them to process. Over-soaking rice papers can eventually become too soft and sticky, making them difficult to handle and fold.
- Don't overfill the dumplings. The rice paper is thin and can easily tear when filled too much.
- Before adding dumplings, make sure to heat the pan and oil properly to prevent them from sticking. A good way to test if the oil is hot enough is to insert wooden chopsticks into the pan. When it is hot enough, the oil should bubbling around the chopsticks.
- Don't crowd the pot. Fry in batches if needed so that each dumpling is evenly crispy.
Viral cheese Buldak ramen dumplings with rice paper rolls
Get creative and boost ramen game by using these viral cheese Buldak ramen dumplings made with rice paper. Crispy, tacky, slimy, and full of fiery flavors, it's hard not to like this recipe!
- 1 box Buldak Ramen
- 9 sheet Vietnamese spring roll rice paper
- 4-5 slice Cheese (I use cheddar cheese) Divide into smaller pieces
- 2 onion Chopped
- 3 Spoon Edible oil For shallow frying
Cook Buldak Ramen according to the packaging instructions. Divide into 9 bite-sized parts.
1 pack of Buldak Ramen
Soak Vietnamese rice paper in warm water at one time to soften it. Place it on a clean flat surface.
9 Vietnamese spring roll rice paper
Place part of the Buldak Ramen in the center of the softened rice paper. Top with slices of cheese and chop the scallions.
2 onions, 4-5 slices of cheese (I use cheddar cheese)
Fold one edge of the rice paper over the filling, then fold it over the sides, and roll it tightly.
Heat oil in a pot over medium heat. You can test if it's hot enough by inserting the wooden chopsticks into the pan – when ready, the oil should bubbling around the chopsticks.
3 tablespoons cooking oil
Lightly fry the dumplings until golden and crispy, about 3 minutes on each side.
Serve with garlic mayonnaise and/or chili oil.
Garlic mayonnaise, Chili oil
- Dip the rice paper for a few seconds, only a few seconds at a time, enough to soften them to process. Over-soaking rice papers can eventually become too soft and sticky, making them difficult to handle and fold.
- Don't overfill the dumplings. The rice paper is thin and can easily tear when filled too much.
- Before adding dumplings, make sure to heat the pan and oil properly to prevent them from sticking.
- Don't crowd the pot. Fry in batches if needed so that each dumpling is evenly crispy.
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