Crispy Rice Paper Chicken Dumplings Recipe

Introduction

Crispy Rice Paper Dumplings are a delightful snack that combine tender, flavorful filling with a satisfyingly crunchy exterior. These pan-fried treats are perfect for sharing and make a great appetizer or light meal.

Ingredients

• 300 g ground chicken
• 100 g Chinese cabbage (finely chopped)
• 150 g carrots (grated)
• 15 g dried shiitake mushrooms (finely chopped)
• 2 coriander roots
• 3 cloves of garlic
• 2 g black peppercorns
• 10 g ginger (grated)
• 1 tbsp (15 ml) oyster sauce
• 1.5 tbsp (22 ml) light soy sauce
• 0.5 tbsp (7 ml) sesame oil
• 2 tbsp (30 ml) cooking oil
• 1 pack rice paper wrappers

Instructions

1. Step 1: Prepare the spice paste by pounding the garlic, coriander roots, and black peppercorns together using a mortar and pestle or chop finely with a food processor.
2. Step 2: Heat the cooking oil in a pan over medium heat. Add the spice paste and chopped shiitake mushrooms, sautéing until fragrant.
3. Step 3: Add the ground chicken to the pan and cook until almost fully done, breaking it apart as it cooks.
4. Step 4: Stir in the chopped Chinese cabbage, grated carrots, oyster sauce, soy sauce, sesame oil, and grated ginger. Cook until the vegetables soften slightly, then remove from heat and let the filling cool.
5. Step 5: To fold the dumplings, cut a rice paper sheet in half. Briefly dip both halves into water to soften—avoid over-soaking.
6. Step 6: Lay the two softened halves on top of each other. Place a small spoonful of the filling in the center. Fold one side over to form a triangle enclosing the filling, then fold the other sides tightly to seal completely.
7. Step 7: Heat a little cooking oil in a flat-bottomed pan over medium heat. Place the dumplings in the pan and fry until crispy and golden brown on both sides, flipping gently to avoid tearing.
8. Step 8: Serve the dumplings hot with your favorite dipping sauce.

Tips & Variations

• For a vegetarian version, substitute ground chicken with finely chopped tofu or mushrooms.
• Add fresh herbs like chopped cilantro or green onions to the filling for extra freshness.
• Serve with hoisin sauce, chili sauce, or a simple soy dipping sauce for variety.
• Be careful not to over-soak rice paper wrappers; they should be pliable but not too soft.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying over medium heat to maintain crispiness or use an oven at 180°C (350°F) until heated through. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

Yes, you can freeze the dumplings before pan-frying. Place them on a baking sheet in a single layer and freeze until firm, then transfer to a freezer bag. Cook them from frozen in a hot pan, adding a little extra time to crisp up.

What can I use instead of coriander roots?

If coriander roots are unavailable, use the cilantro stems or a small amount of fresh cilantro for a similar flavor, or substitute with a mild ginger-garlic paste to maintain aromatic depth.

Crispy Rice Paper Chicken Dumplings Recipe

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Crispy Rice Paper Dumplings are a delightful Asian-inspired appetizer featuring succulent ground chicken and finely chopped vegetables wrapped in delicate rice paper wrappers, then pan-fried to golden perfection for a crispy texture. Infused with aromatic spices like garlic, coriander root, and shiitake mushrooms, these dumplings offer a flavorful and satisfying bite perfect for sharing or enjoying as a snack.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 20 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Filling

• 300 g ground chicken
• 100 g Chinese cabbage, finely chopped
• 150 g carrots, grated
• 15 g dried shiitake mushrooms, finely chopped
• 2 coriander roots
• 3 cloves garlic
• 2 g black peppercorns
• 10 g ginger, grated
• 1 tbsp (15 ml) oyster sauce
• 1.5 tbsp (22 ml) light soy sauce
• 0.5 tbsp (7 ml) sesame oil
• 2 tbsp (30 ml) cooking oil

Wrapping

• 1 pack rice paper wrappers

Instructions

1. Prepare the spice paste: Use a mortar and pestle or a food processor to pound the garlic, coriander roots, and black peppercorns into a fragrant paste, which will form the aromatic base of the filling.
2. Sauté the spices and mushrooms: Heat the cooking oil in a pan over medium heat. Add the spice paste and finely chopped shiitake mushrooms, sautéing them until their aroma is released and they soften, about 2-3 minutes.
3. Cook the chicken: Add the ground chicken to the pan and cook it until it is nearly fully cooked, breaking it apart with a spatula to ensure even cooking.
4. Add vegetables and seasoning: Stir in the finely chopped Chinese cabbage, grated carrots, oyster sauce, light soy sauce, sesame oil, and grated ginger. Cook together for 3-4 minutes until the vegetables soften slightly and all flavors meld.
5. Prepare rice paper wrappers: Cut each rice paper sheet in half to create two smaller sheets. Briefly dip both halves in warm water to soften, taking care not to soak them too long as they can become too fragile.
6. Fold dumplings: Lay two softened rice paper halves on top of each other. Place a small spoonful of filling in the center. Fold one side over to form a triangle, then fold the opposite side over, enclosing the filling fully. Finally, fold the remaining edges tightly to seal the dumpling securely.
7. Pan-fry dumplings: Heat a small amount of oil in a flat-bottomed pan over medium heat. Place the folded dumplings in the pan and fry them until they turn crispy and golden brown on all sides, flipping gently to avoid tearing the delicate wrapper, approximately 3-4 minutes per side.
8. Serve hot: Remove the crispy dumplings from the pan and serve immediately with your favorite dipping sauce such as a soy-sesame blend, sweet chili sauce, or vinegar-based dip for a tasty appetizer or snack.

Notes

• For dipping sauces, try combining soy sauce with rice vinegar, sesame oil, and chili flakes for a tangy and spicy complement.
• To keep the dumplings crispy, avoid overcrowding the pan and fry in batches if necessary.
• Ensure the rice paper wrappers are only briefly soaked to prevent tearing during folding and frying.
• These dumplings can be made vegetarian by substituting ground chicken with finely diced tofu or mushrooms.
• Leftover dumplings can be refrigerated and reheated in a pan or oven to maintain crispiness.

Keywords: Crispy rice paper dumplings, chicken dumplings, pan-fried dumplings, Asian appetizer, shiitake mushroom dumplings