Crispy Rice Paper Chicken Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
