Crispy Rice Paper Chicken Dumplings
Golden, crispy rice paper dumplings filled with savory chicken and finished with a spicy chili-soy sauce.
Equipment
Ingredients
Filling
ground chicken
200 g
green onion (chopped)
2 piece
black pepper
1 tsp
chicken bouillon powder
0.25 tsp
water
60 ml
soy sauce
30 ml
oyster sauce
15 ml
ginger (grated)
1 tsp
cornstarch
1.5 tsp
Chilli Soy Sauce
water
15 ml
soy sauce
15 ml
chili oil
30 ml
chili flakes
1 tsp
Wrappers & Extras
rice paper sheets
20 piece
green onion (sliced)
2 piece
oil
15 ml
Instructions
Mix the filling
Combine all filling ingredients until the mixture is well combined and slightly sticky.
Prepare rice paper wrappers
Briefly dip each rice paper sheet in water, cut into quarters, and overlap two pieces to make a double layer.
Form the dumplings
Place a spoonful of filling onto the prepared wrappers and fold into neat dumplings.
Pan-fry and steam
Place dumplings in a lightly oiled pan, add a splash of water, cover, and cook until the chicken reaches 74°C.
Mix the sauce
Combine water, soy sauce, chili oil, and chili flakes.
Reduce sauce and crisp bottoms
Pour the sauce over the dumplings and cook uncovered until the sauce reduces and bottoms are golden and crispy.
Serve
Garnish with extra green onions and serve hot.
Original recipe
Storage
Re-crisp in a dry skillet to restore crunch. Freeze uncooked dumplings on a tray, then transfer to a bag.
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