I love this recipe because it takes classic comfort ingredients—ramen noodles, cheese, and crispy wrappers—and turns them into something completely new. The spicy ramen brings bold flavor, while the rice paper keeps the dumplings light and crisp. The creamy dipping sauce adds the perfect cooling contrast. They’re quick, fun to make, and ideal for serving as appetizers or a snack for movie nights and get-togethers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) For the Dumplings 1 pack Buldak HOT Chicken Flavour Ramen 6 sheets Rice Paper Sheets 100 grams Emmental Cheese (can substitute with mozzarella) 2 stalks Spring Onions, chopped (green onions or chives can be used as alternatives)
For the Dipping Sauce 2 tablespoons Mayonnaise (or Greek yogurt for a healthier option) 2 stalks Reserved Spring Onions, chopped
Directions
Cook the noodles: I prepare the ramen noodles according to the package instructions, then drain them and set them aside.
Soak the rice paper: I fill a shallow dish with warm water and soak each rice paper sheet for about 30 seconds until soft and pliable.
Assemble the dumplings: I place a softened rice paper sheet on a clean surface and add a tablespoon of the cooked noodles to the center. I top it with a small slice of cheese and a sprinkle of chopped spring onions.
Wrap the dumplings: I fold the rice paper over the filling tightly, tucking in the sides to seal it completely.
Repeat: I continue until I have six dumplings, setting some chopped spring onions aside for the dipping sauce.
Fry the dumplings: I heat a little oil in a frying pan over medium-high heat, then fry each dumpling for about 4 minutes per side until golden brown and crispy.
Prepare the dipping sauce: In a small bowl, I mix mayonnaise (or Greek yogurt) with the reserved chopped spring onions to create a creamy, savory dipping sauce.
Serve: I serve the dumplings hot with the dipping sauce on the side and enjoy them while the cheese is perfectly melted.
I sometimes use mozzarella for a stretchier cheese or cheddar for a sharper flavor.
For an extra kick, I add a few drops of chili oil to the noodle filling before wrapping.
When I want a lighter option, I air-fry the dumplings at 375°F (190°C) for about 10 minutes instead of pan-frying.
For a Korean twist, I mix a little gochujang (Korean chili paste) into the dipping sauce for added spice.
If I want to make it vegetarian, I use a non-spicy ramen flavor or replace the ramen seasoning with soy sauce, sesame oil, and chili flakes.
Storage/Reheating
I store leftover dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a skillet over medium heat or air-fry them for a few minutes until crispy again. I avoid microwaving because it softens the rice paper. The dipping sauce can be kept in the fridge for up to 3 days—just stir before serving.
FAQs
Can I use other ramen flavors?
Yes! I use any spicy or savory ramen flavor I like—Buldak gives a great heat, but milder versions work too.
Can I bake these instead of frying?
Yes, I bake them at 400°F (200°C) for 12–15 minutes, flipping halfway through for even crispiness.
What’s the best cheese to use?
I prefer Emmental for its mild, nutty flavor, but mozzarella or cheddar also melt beautifully.
Can I make them ahead of time?
Yes, I prepare and refrigerate the assembled dumplings for up to 4 hours before frying.
How do I prevent the rice paper from sticking?
I work quickly after soaking the rice paper and keep it on a slightly damp surface to prevent sticking.
Are these dumplings gluten-free?
Yes, as long as I use gluten-free ramen noodles or a certified gluten-free brand.
Can I use wonton wrappers instead?
Yes, but the texture will be different—they’ll be more traditional and less chewy than rice paper.
What oil works best for frying?
I use a neutral oil like canola, sunflower, or avocado oil for even frying.
How spicy are these?
They’re moderately spicy with Buldak ramen, but I can adjust the heat by using a milder ramen or reducing the seasoning packet.
Can I serve them without sauce?
Yes, but the dipping sauce adds a creamy, tangy balance that makes the dish extra delicious.
Conclusion
These spicy ramen dumplings with cheesy dipping sauce are the ultimate fusion comfort food—crispy, gooey, and bursting with flavor. I love how quick and customizable they are, perfect for satisfying late-night cravings or impressing guests with something unique. The combination of spicy noodles, melted cheese, and creamy dipping sauce makes this recipe a true standout. Once I made them for the first time, they instantly earned a spot in my must-make list for cozy nights in.
These irresistible spicy ramen dumplings with cheesy dipping sauce combine crispy rice paper, spicy noodles, melted cheese, and a creamy dipping sauce for the ultimate comfort snack. Perfectly golden on the outside and gooey inside, they’re a quick, flavorful fusion treat that’s impossible to resist.
Total Time:35 minutes
Yield:6 dumplings
Ingredients
For the Dumplings:
1 pack Buldak HOT Chicken Flavour Ramen
6 sheets rice paper
100 g Emmental cheese (or mozzarella)
2 stalks spring onions, chopped (reserve some for sauce)
Oil for frying
For the Dipping Sauce:
2 tbsp mayonnaise (or Greek yogurt for a lighter option)
Reserved chopped spring onions
Instructions
Cook ramen noodles according to package directions, then drain and set aside.
Fill a shallow dish with warm water and soak each rice paper sheet for about 30 seconds until soft and pliable.
Place a softened sheet on a clean surface. Add 1 tbsp of cooked noodles, a small slice of cheese, and a sprinkle of spring onions in the center.
Fold the rice paper over the filling, tucking in the sides and rolling tightly to seal. Repeat for remaining dumplings.
Heat oil in a frying pan over medium-high heat. Fry dumplings for about 4 minutes per side, until golden and crispy.
For the dipping sauce, mix mayonnaise (or Greek yogurt) with reserved chopped spring onions until well combined.
Serve dumplings hot with dipping sauce on the side while the cheese is perfectly melted.
Notes
Use mozzarella for extra stretch or cheddar for sharper flavor.
Add chili oil or gochujang to the noodles for an extra kick.
Air fry at 375°F (190°C) for 10 minutes for a lighter version.
Bake at 400°F (200°C) for 12–15 minutes, flipping halfway, for an oven-friendly method.
For a vegetarian option, replace the ramen seasoning with soy sauce, sesame oil, and chili flakes.
