Thai Basil Chicken Dumplings With Rice Paper Wrappers
Thai Basil Chicken Dumplings With Rice Paper Wrappers
Ingredients
For the Dumplings
- 1 pound ground chicken
- 1 tablespoon red chilies, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1/4 cup fresh Thai basil, chopped
- 1/2 cup napa cabbage, finely chopped
- 2 tablespoons shallots, finely chopped
- 2 tablespoons vegetable oil, for pan-frying
- 12 rice paper wrappers
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 teaspoons granulated sugar
- 2 tablespoons water
- 1 clove garlic, minced
- 1 red chilies, thinly sliced
Instructions
- 1
In a large bowl, combine the ground chicken, minced red chilies, minced garlic, salt, black pepper, granulated sugar, and 1 tablespoon of soy sauce. Mix thoroughly by hand until well combined.
⏱️ 5 min
- 2
Add the chopped fresh Thai basil, finely chopped napa cabbage, and finely chopped shallots to the chicken mixture. Continue to mix until all ingredients are evenly distributed. The napa cabbage and Thai basil will help keep the meat juicy and add freshness.
⏱️ 5 min
- 3
Form the meat mixture into approximately 12 small, golf-ball sized meatballs.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or pan over medium-high heat. Once hot, carefully place the meatballs into the pan, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 3 min
- 5
While the meatballs are searing, prepare the rice paper wrappers. Fill a shallow dish with warm water. Dip one rice paper wrapper at a time into the water until it is soft and pliable (about 15-20 seconds). Using kitchen shears, cut the softened rice paper wrapper into halves or quarters, suitable for covering individual meatballs.
⏱️ 5 min
- 6
Once the meatballs have a slight sear on the bottom, drape the softened, cut rice paper wrappers over each meatball in the pan. Gently press the edges of the rice paper onto the pan to secure it.
⏱️ 2 min
- 7
Carefully pour 1/2 cup of water into the pan around the dumplings. Immediately cover the pan with a lid to steam the dumplings. Reduce the heat to medium-low.
⏱️ 1 min - 8
Allow the dumplings to steam for 8-10 minutes, or until the chicken is cooked through and the rice paper on top is soft. As the water evaporates, the bottoms of the dumplings will continue to brown and become crispy.
⏱️ 10 min
- 9
While the dumplings are cooking, prepare the dipping sauce. In a separate small bowl, combine 1/4 cup soy sauce, 2 teaspoons granulated sugar, and 2 tablespoons water. Stir until the sugar is dissolved.
⏱️ 2 min
- 10
Add the minced garlic and sliced red chilies to the sauce mixture. Stir well to combine. This sauce offers a balance of hot, sour, salty, and sweet flavors.
⏱️ 1 min
- 11
Once the dumplings are cooked and the bottoms are crispy, remove them from the pan. Serve hot with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken Dumplings With Rice Paper Wrappers
For the Dumplings
- 1 pound ground chicken
- 1 tablespoon red chilies, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 tablespoon soy sauce
- 1/4 cup fresh Thai basil, chopped
- 1/2 cup napa cabbage, finely chopped
- 2 tablespoons shallots, finely chopped
- 2 tablespoons vegetable oil, for pan-frying
- 12 rice paper wrappers
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 teaspoons granulated sugar
- 2 tablespoons water
- 1 clove garlic, minced
- 1 red chilies, thinly sliced
Instructions
- 1
In a large bowl, combine the ground chicken, minced red chilies, minced garlic, salt, black pepper, granulated sugar, and 1 tablespoon of soy sauce. Mix thoroughly by hand until well combined.
⏱️ 5 min - 2
Add the chopped fresh Thai basil, finely chopped napa cabbage, and finely chopped shallots to the chicken mixture. Continue to mix until all ingredients are evenly distributed. The napa cabbage and Thai basil will help keep the meat juicy and add freshness.
⏱️ 5 min - 3
Form the meat mixture into approximately 12 small, golf-ball sized meatballs.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or pan over medium-high heat. Once hot, carefully place the meatballs into the pan, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 3 min - 5
While the meatballs are searing, prepare the rice paper wrappers. Fill a shallow dish with warm water. Dip one rice paper wrapper at a time into the water until it is soft and pliable (about 15-20 seconds). Using kitchen shears, cut the softened rice paper wrapper into halves or quarters, suitable for covering individual meatballs.
⏱️ 5 min - 6
Once the meatballs have a slight sear on the bottom, drape the softened, cut rice paper wrappers over each meatball in the pan. Gently press the edges of the rice paper onto the pan to secure it.
⏱️ 2 min - 7
Carefully pour 1/2 cup of water into the pan around the dumplings. Immediately cover the pan with a lid to steam the dumplings. Reduce the heat to medium-low.
⏱️ 1 min - 8
Allow the dumplings to steam for 8-10 minutes, or until the chicken is cooked through and the rice paper on top is soft. As the water evaporates, the bottoms of the dumplings will continue to brown and become crispy.
⏱️ 10 min - 9
While the dumplings are cooking, prepare the dipping sauce. In a separate small bowl, combine 1/4 cup soy sauce, 2 teaspoons granulated sugar, and 2 tablespoons water. Stir until the sugar is dissolved.
⏱️ 2 min - 10
Add the minced garlic and sliced red chilies to the sauce mixture. Stir well to combine. This sauce offers a balance of hot, sour, salty, and sweet flavors.
⏱️ 1 min - 11
Once the dumplings are cooked and the bottoms are crispy, remove them from the pan. Serve hot with the prepared dipping sauce.
⏱️ 1 min