Rice Paper Chicken Dumplings (Printable Version)
Minced chicken wrapped in rice paper with garlic, ginger, and soy, served hot with a savory sauce. #dumplings #asiancuisine #streetfood
# Ingredients:
→ For the Dumplings
01 -
12 to 15 sheets Vietnamese rice paper
02 -
9 ounces ground chicken
03 -
1 tablespoon grated garlic
04 -
2 teaspoons grated ginger
05 -
3 to 4 spring onions, finely chopped
06 -
1 tablespoon soy sauce
07 -
1 tablespoon oyster sauce or hoisin sauce
08 -
2 teaspoons sesame oil
09 -
2 teaspoons cornstarch
10 -
1/4 teaspoon salt, or to taste
11 -
1/4 teaspoon white or black pepper, to taste
→ For the Dipping Sauce
12 -
2 tablespoons soy sauce
13 -
1 tablespoon rice vinegar or lemon juice
14 -
1 teaspoon sugar or honey
15 -
1 teaspoon chili oil (optional)
# Steps:
01 -
In a mixing bowl, thoroughly combine ground chicken, grated garlic, grated ginger, chopped spring onions, soy sauce, oyster or hoisin sauce, sesame oil, cornstarch, salt, and pepper until evenly integrated.
02 -
Briefly soak each rice paper sheet in warm water until pliable, place on a flat surface, spoon a portion of the chicken filling onto the center, then fold the edges over to enclose the filling and seal the dumpling.
03 -
Pan-fry dumplings in a lightly oiled nonstick skillet over medium heat until golden and cooked through, or steam in a bamboo or metal steamer for approximately 6–8 minutes.
04 -
In a small bowl, mix soy sauce, rice vinegar, sugar, and optional chili oil until the sugar dissolves completely.
05 -
Plate the hot dumplings and serve immediately with the dipping sauce alongside.
# Notes:
01 -
Feel free to adjust the filling by adding shrimp, pork, or tofu, and experiment with ingredients such as chili flakes or lemongrass for added complexity.