Description
Delight in these flavorful and light Rice Paper Dumplings, filled with juicy ground chicken and infused with aromatic garlic, ginger, and spring onions. Wrapped in delicate Vietnamese rice paper and paired with a tangy dipping sauce, these dumplings offer a perfect balance of savory and subtle sweetness, ideal as a snack or appetizer.
Ingredients
Scale
For the Dumplings
- 12–15 Sheets Rice Paper Vietnamese rice paper
- 250 grams Ground chicken (minced)
- 1 tbsp Garlic (grated or paste)
- 2 tsp Ginger (grated or paste)
- 3–4 Spring onions (finely chopped)
- 1 tbsp Soy sauce (regular or light)
- 1 tbsp Oyster sauce (or hoisin sauce)
- 2 tsp Sesame oil
- 2 tsp Cornstarch
- ¼ tsp Salt (or to taste)
- ¼ tsp White pepper (or black pepper to taste)
For the Dipping Sauce
- 2 tbsp Soy sauce (regular or light)
- 1 tbsp Rice vinegar (or lemon juice)
- 1 tsp Sugar (or honey)
- 1 tsp Chilli oil (optional)
Instructions
- Prepare the Filling: In a mixing bowl, combine ground chicken, grated garlic, grated ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture becomes slightly sticky.
- Soften Rice Paper Sheets: Fill a wide shallow bowl with warm water. Dip each rice paper sheet into the water briefly, just until it softens and becomes pliable but not overly soggy. Lay the softened sheet flat on a clean surface or a damp cloth.
- Assemble the Dumplings: Place a spoonful of the chicken filling onto the center of the softened rice paper sheet. Fold the edges over the filling and roll gently but firmly to form a smooth dumpling, ensuring the filling is fully enclosed.
- Cook the Dumplings: Heat a non-stick skillet or frying pan over medium heat with a small amount of oil if desired. Place the assembled dumplings in the pan, cooking gently until the chicken inside is fully cooked and the rice paper turns slightly golden and crispy in spots, approximately 4-6 minutes, turning occasionally for even cooking.
- Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, and optional chili oil until the sugar dissolves and the sauce is well blended.
- Serve: Serve the cooked dumplings hot, accompanied by the prepared dipping sauce for an enjoyable flavorful experience.
Notes
- Be careful not to soak the rice paper sheets too long; they should be soft but not tearing.
- Use fresh ground chicken for best texture and flavor.
- You can substitute oyster sauce with hoisin sauce for a slight sweetness.
- Dipping sauce ingredients can be adjusted to taste; add more chili oil for extra heat.
- These dumplings can be pan-fried, steamed, or even lightly baked as alternative cooking methods.
