Cherry Ricotta Rice Paper Dumplings: A Light, Juicy Cherry Dessert with a Golden Rice Paper Wrap
This recipe is especially lovely during Picota cherry season, which runs from mid-June until the beginning of August. Picota cherries are grown only in the Jerte Valley in Spain and are naturally stalkless, beautifully sweet and known for their crunchy bite. Their concentrated flavour works so well with the mild creaminess of ricotta and the freshness of mint. The whole recipe is gluten-free, refined sugar-free and made with simple ingredients, but it still feels special. It follows the same lighter dessert idea as my No-Cook Mango Mochi (Rice Paper Dessert) and has the same seasonal fruit appeal as my Cherry Cottage Cheese Ice Cream (High Protein).
If you are looking for a cherry dessert that feels a little different, these Cherry Ricotta Rice Paper Dumplings are such a fun way to make the most of cherry season. Juicy Picota cherries are paired with whipped ricotta, mint, honey and vanilla, then wrapped in rice paper and air fried until golden. The texture is delicate and light, with a creamy centre, bursts of sweet cherry and a homemade cherry sauce served alongside for dipping or drizzling. It is the kind of dessert that feels playful but still elegant enough to serve when you want something more interesting than a simple bowl of fruit. If you enjoy creative rice paper recipes like my Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer) or fruity desserts like my Picota Cherry Pistachio Chocolate Bar, this recipe is definitely worth trying.
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Simple Ingredients, Big Flavours
What makes these Cherry Ricotta Rice Paper Dumplings so lovely is the balance between fresh fruit, creamy ricotta and the delicate rice paper wrapper. The ingredient list is simple, but every element has a clear job in the recipe:
Picota cherries
Sweet, juicy and naturally full of flavour. They are used inside the dumplings and also in the cherry sauce, so the recipe has cherry flavour running through every part.
Ricotta
Soft, mild and creamy, ricotta creates the perfect filling without feeling heavy. Whipping it with honey, vanilla and mint makes it smoother and more delicate.
Mint
Fresh mint lifts the filling and keeps the dessert light. It works beautifully with cherries and stops the ricotta from feeling too rich.
Honey
Used in both the filling and sauce, honey adds natural sweetness without refined sugar. You can adjust it to taste depending on how sweet your cherries are.
Vanilla extract
Just a small amount adds warmth and rounds out the creamy filling.
Rice paper
A clever gluten-free wrapper that turns soft and flexible once dipped in the egg mixture. It becomes golden and delicate in the air fryer.
Eggs and milk
These create the dipping mixture for the rice paper, helping it soften, seal and cook beautifully.
Toasted pine nuts
One pine nut is tucked into each cherry for a tiny nutty surprise and extra texture.
Cornstarch, water and lemon juice
These turn the cherries into a glossy homemade sauce with a little brightness from the lemon.
The beauty of this recipe is that it turns a handful of everyday ingredients into something unexpected. Rice paper is often used for savoury recipes, but it works brilliantly in desserts too, especially when paired with creamy fillings and fresh fruit. If you like experimenting with rice paper, you might also enjoy my Rice Paper Cheeseburger Rolls or my Air Fryer Rice Paper Salmon en Croûte, both of which show just how versatile rice paper can be.
How to Make Cherry Ricotta Rice Paper Dumplings
Making the Cherry Sauce
Start by preparing the cherry sauce, as it needs time to cool before serving. Add the pitted cherries, cornstarch, water, honey and a squeeze of lemon juice to a saucepan. Mix everything well until the cornstarch has fully dissolved, as this helps the sauce thicken smoothly without lumps. Place the saucepan over a medium-low heat and bring the mixture to a boil. Once it starts boiling, cook for about 10 minutes, stirring constantly, until the cherries soften and the sauce thickens.
Once the cherry mixture has cooked down, pass it through a fine sieve. Use a spatula to press the cherries firmly against the sieve, extracting as much sauce as possible. This gives you a smooth, glossy cherry sauce without the skins or thicker pieces of fruit. Transfer the sauce to a small serving bowl and set it aside to cool while you prepare the dumplings.
Preparing the Ricotta Filling
Pit the cherries for the dumplings and set them aside. The 270 g cherries listed for the dumplings refers to the unpitted weight, so weigh them first, then remove the pits.
In a bowl, add the ricotta, honey, finely chopped mint and vanilla extract. Use a small whisk to whip everything together until smooth and creamy. The filling should be soft and spreadable, with the mint and vanilla evenly mixed through the ricotta.
Preparing the Rice Paper
In a separate bowl, whisk the eggs with the milk until well combined. This mixture is used to dip the rice paper before assembling the dumplings. Cut each rice paper sheet into 4 pieces. Work with one piece at a time so the rice paper does not become too sticky before you are ready to shape it. Briefly dip one piece of rice paper into the egg mixture and place it on a clean, flat work surface. Do not wait for the rice paper to soften completely, as it will continue to soften while you work with it.
Dip a second piece of rice paper into the egg mixture and place it next to the first piece, slightly overlapping the pointed edges to create one larger piece. This gives the dumpling enough structure to hold the ricotta and cherries inside.
Filling and Shaping the Dumplings
Using a piping bag or a spoon, add a little ricotta filling in the middle of the prepared rice paper. Place 3 pitted cherries on top of the ricotta in one line. Stuff each cherry with one toasted pine nut, which adds a small nutty bite in the centre of each dumpling.
Bring the rice paper edges together to create an oblong dumpling shape. Gently press and twist the ends to secure the filling inside, making sure the ricotta and cherries are fully enclosed. The rice paper will be soft and slightly sticky, so handle it carefully and work one dumpling at a time.
Air Frying and Serving
Spray the air fryer basket with a little olive oil, then place the cherry ricotta rice paper dumplings inside. Leave space between each dumpling so the hot air can circulate and they cook evenly. If your air fryer is small, cook them in batches rather than overcrowding the basket.
Spray the tops lightly with olive oil and air fry at 200°C/400°F for 13–15 minutes, or until golden and crisp. Serve the dumplings warm with the cooled cherry sauce. They are best enjoyed soon after air frying, while the outside is still golden and delicate.
Why We Love Cherry Ricotta Rice Paper Dumplings
These Cherry Ricotta Rice Paper Dumplings are one of those recipes that feels playful, seasonal and a little unexpected, without being complicated to make. The combination of juicy Picota cherries, whipped ricotta, mint and honey gives the filling a lovely balance of sweetness, creaminess and freshness, while the rice paper keeps the dumplings light and delicate. I also love that this recipe is gluten-free and refined sugar-free, but still feels like a proper dessert rather than something made to “tick a box”. The homemade cherry sauce brings everything together and gives you even more of that beautiful cherry flavour in every bite. It is a lovely way to celebrate Picota cherries while they are in season, especially because their sweet flavour and crunchy bite work so well with the creamy ricotta filling.
If you enjoy lighter fruit desserts, you might also like my Chocolate Blueberry Protein Bars or No-Cook Mango Mochi (Rice Paper Dessert).
Perfect for Any Occasion
These dumplings are perfect when you want a dessert that looks impressive but still feels light, fresh and easy to serve. They are lovely for summer entertaining, weekend baking, dinner parties or simply when you have beautiful cherries and want to do something more exciting with them. Because they are made in the air fryer, they cook quickly and do not require turning on the oven, which makes them especially good for warmer days. The cherry sauce can be made first and left to cool while you prepare the filling and assemble the dumplings, so the whole recipe feels manageable from start to finish. Serve them warm with the cooled cherry sauce while the rice paper is still golden and delicate, and add a few extra cherries or mint leaves on the board if you want to make them look extra pretty.
For more fun fruit-based desserts, try my Frozen Grape Yogurt Chocolate Bars or Easy Banana Ice Cream Bar (No Churn).
Instagram Tutorial & More
Want to see how these Cherry Ricotta Rice Paper Dumplings come together? Watch our quick video on Instagram. Don’t miss other easy and delicious recipes too:
- Frozen Strawberry Yogurt Gems
- Pistachio Stuffed Raspberries
- Passion Fruit Ricotta Dessert (Syrok)
- Raspberry Cottage Cheese Bars
Happy cooking,
Izabella
Description
These Cherry Ricotta Rice Paper Dumplings are a fun seasonal dessert made with juicy Picota cherries, whipped ricotta, mint and honey wrapped in rice paper. Picota cherries are in season from mid-June until the beginning of August, making this the perfect recipe to enjoy them while they are at their best. The rice paper is dipped in an egg mixture, filled with ricotta and cherries, then air fried until golden and delicate on the outside. Each cherry is stuffed with a toasted pine nut for a little extra texture and nutty flavour. The creamy ricotta filling pairs beautifully with the sweet cherries, while the fresh mint and vanilla make the flavour light and fragrant. They are served warm with a homemade cherry sauce made from cherries, honey, lemon juice and cornstarch. This recipe is gluten-free, refined sugar-free and perfect when you want a lighter dessert that still feels special.
Ingredients
For the cherry sauce
For the ricotta filling
For the dumplings
Instructions
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Prepare the cherry sauce first, as it needs time to cool. Add the pitted cherries, cornstarch, water, honey and a squeeze of lemon juice to a saucepan and mix well until the cornstarch has fully dissolved. Place over a medium-low heat, bring to a boil, then cook for about 10 minutes, stirring constantly once boiling, until the cherries soften and the mixture thickens. Pass the cherry mixture through a fine sieve, using a spatula to press the cherries and extract as much sauce as possible. Transfer the sauce to a small serving bowl and set aside to cool while you prepare the dumplings.
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Pit the cherries for the dumplings and set them aside. In a bowl, add the ricotta, honey, chopped mint and vanilla extract, then use a small whisk to whip everything together until smooth and creamy.
-
In a separate bowl, whisk the eggs with the milk until well combined. Cut each rice paper sheet into 4 pieces. Working with one piece at a time, briefly dip it into the egg mixture and place it on a clean, flat work surface. Do not wait for the rice paper to soften, as it will continue to soften while you work with it. Dip a second piece of rice paper into the egg mixture and place it next to the first one, slightly overlapping the pointed edges to create one larger piece. Using a piping bag or a spoon, add a little ricotta filling in the middle. Place 3 pitted cherries on top of the ricotta in one line and stuff each cherry with one toasted pine nut. Bring the rice paper edges together to create an oblong dumpling shape, then gently press and twist the ends to secure the filling inside.
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Spray the air fryer basket with a little olive oil and place the cherry ricotta rice paper dumplings inside, leaving space between each one for even cooking. You may need to cook them in batches if your air fryer is small. Spray the tops lightly with olive oil and air fry at 200°C/400°F for 13–15 minutes, or until golden and crisp. Serve warm with the cooled cherry sauce.
Nutrition Facts
Servings: 10 ServingCalories:110.62kcalTotal Fat:3.36gCholesterol:42.09mgSodium:44.83mgPotassium:183.28mgTotal Carbohydrate:17.82gDietary Fiber: 1.29gSugars: 9.81gProtein:3.36gVitamin A: 46.72IUVitamin C: 3.91mgCalcium: 62.29mgIron: 0.8mgVitamin D: 0.25IUVitamin E: 0.18IUVitamin K: 1.46mcgVitamin B6: 0.06mgVitamin B12: 0.26mcgPhosphorus: 64.75mgMagnesium: 13.73mgZinc: 0.33mg
Note
- Use firm, ripe cherries for the best flavour and texture. Picota cherries work beautifully here because they are naturally sweet, juicy and have a lovely bite.
- The 270 g cherries for the dumplings refers to the unpitted weight. Pit them after weighing.
- Do not soak the rice paper for too long. A quick dip in the egg mixture is enough, as the rice paper will continue to soften while you assemble the dumplings.
- Work with one dumpling at a time, as rice paper becomes sticky once softened.
- Leave space between the dumplings in the air fryer basket so they cook evenly. If your air fryer is small, cook them in batches.
- These dumplings are best served warm, straight after air frying, while the outside is still golden and delicate. They will naturally soften as they sit.
- The cherry sauce can be made ahead and kept in the fridge until needed.
