Crispy Rice Paper Dumpling
Crispy Rice Paper Dumpling
Ingredients
For the Dumplings
- 12 rice paper sheets
For the Filling
- 10 ounces ground chicken, raw
- 1 green onion
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 teaspoons minced garlic
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, to taste
- 1/3 second cooking oil spray
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 tablespoon water
Instructions
- 1
Prepare the green onion by finely chopping it into small pieces.
⏱️ 2 min
- 2
In a medium bowl, combine the ground chicken, oyster sauce, 1 tablespoon soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt, and the chopped green onions. Mix thoroughly until all ingredients are well incorporated to form the dumpling filling.
⏱️ 5 min
- 3
Heat a non-stick pan over medium heat and coat it lightly with cooking oil spray. Add the prepared chicken filling to the pan and sauté, breaking it up with a spoon, until it is cooked through and no longer pink. This should take about 5-7 minutes. Once cooked, transfer the filling to a separate bowl or plate and set it aside to cool completely. This cooling step is important to prevent the rice paper from tearing when wrapping.
⏱️ 15 min
- 4
While the filling cools, prepare the dipping sauce. In a small bowl, combine 2 tablespoons soy sauce, chili oil, sesame oil, sesame seeds, and water. Stir well and set aside.
⏱️ 2 min
- 5
Prepare your workspace for assembling the dumplings. Have a shallow dish of warm water ready for dipping the rice paper. Take one rice paper sheet and dip it into the water for just a few seconds until it becomes pliable. Be careful not to over-wet it, as it will become too soggy and difficult to work with. Do not let it soak for more than 1 minute.
⏱️ 5 min
- 6
Carefully lay the wet rice paper sheet flat on a clean, non-stick surface. Place a scoop (about 1 1/2 to 2 tablespoons) of the cooled chicken filling in the center of the rice paper. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly to form a square or rectangular dumpling, sealing the filling inside.
⏱️ 5 min
- 7
Repeat step 5 and 6 with the remaining rice paper sheets and filling until all 6 dumplings are assembled.
⏱️ 5 min
- 8
Return the same non-stick pan (or use a fresh one) to medium-low heat. Place the assembled rice paper dumplings in the pan, ensuring not to overcrowd them. Cook each side for 3-5 minutes, or until the rice paper turns a light golden brown and becomes crispy. You may need to cook them in batches.
⏱️ 10 min
- 9
Serve the crispy rice paper dumplings immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Dumpling
For the Dumplings
- 12 rice paper sheets
For the Filling
- 10 ounces ground chicken, raw
- 1 green onion
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 teaspoons minced garlic
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, to taste
- 1/3 second cooking oil spray
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 tablespoon water
Instructions
- 1
Prepare the green onion by finely chopping it into small pieces.
⏱️ 2 min - 2
In a medium bowl, combine the ground chicken, oyster sauce, 1 tablespoon soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt, and the chopped green onions. Mix thoroughly until all ingredients are well incorporated to form the dumpling filling.
⏱️ 5 min - 3
Heat a non-stick pan over medium heat and coat it lightly with cooking oil spray. Add the prepared chicken filling to the pan and sauté, breaking it up with a spoon, until it is cooked through and no longer pink. This should take about 5-7 minutes. Once cooked, transfer the filling to a separate bowl or plate and set it aside to cool completely. This cooling step is important to prevent the rice paper from tearing when wrapping.
⏱️ 15 min - 4
While the filling cools, prepare the dipping sauce. In a small bowl, combine 2 tablespoons soy sauce, chili oil, sesame oil, sesame seeds, and water. Stir well and set aside.
⏱️ 2 min - 5
Prepare your workspace for assembling the dumplings. Have a shallow dish of warm water ready for dipping the rice paper. Take one rice paper sheet and dip it into the water for just a few seconds until it becomes pliable. Be careful not to over-wet it, as it will become too soggy and difficult to work with. Do not let it soak for more than 1 minute.
⏱️ 5 min - 6
Carefully lay the wet rice paper sheet flat on a clean, non-stick surface. Place a scoop (about 1 1/2 to 2 tablespoons) of the cooled chicken filling in the center of the rice paper. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly to form a square or rectangular dumpling, sealing the filling inside.
⏱️ 5 min - 7
Repeat step 5 and 6 with the remaining rice paper sheets and filling until all 6 dumplings are assembled.
⏱️ 5 min - 8
Return the same non-stick pan (or use a fresh one) to medium-low heat. Place the assembled rice paper dumplings in the pan, ensuring not to overcrowd them. Cook each side for 3-5 minutes, or until the rice paper turns a light golden brown and becomes crispy. You may need to cook them in batches.
⏱️ 10 min - 9
Serve the crispy rice paper dumplings immediately with the prepared dipping sauce.
⏱️ 1 min