Rice Paper Lemongrass Dumplings
Rice Paper Lemongrass Dumplings
Ingredients
- 1 batch lemongrass chicken mince, pre-prepared
- 1 tablespoon oil
- 1 cup water, for dipping
- 8 round rice paper wrappers
- 2 spring onions, chopped, for garnish
- 2 tablespoons chili oil, for serving
Instructions
- 1
Take a small amount of the pre-prepared lemongrass chicken mince and roll it into approximately 6-8 meatballs. Set aside.
⏱️ 2 min
- 2
Place a large non-stick pan on medium-high heat. Add 1 tablespoon of oil to the hot pan.
⏱️ 1 min
- 3
Once the oil is shimmering, carefully place the meatballs into the hot pan, ensuring they are spaced apart. Cook for 2-3 minutes until golden brown on one side.
⏱️ 3 min
- 4
Flip the meatballs to sear the other side for another 1-2 minutes.
⏱️ 2 min
- 5
While the meatballs are searing, fill a shallow dish with water. Take one round rice paper wrapper and dip it briefly in the water until it is pliable, about 10-15 seconds.
⏱️ 1 min
- 6
Once the meatballs are seared on both sides, take the wet, pliable rice paper and drape it directly over two side-by-side meatballs in the hot pan, pressing down lightly to ensure contact with the pan. Repeat with additional rice paper wrappers and meatballs until all meatballs are covered. You may need to work in batches depending on your pan size.
⏱️ 2 min
- 7
Continue cooking on medium-high heat. The rice paper will start to bubble, crisp up, and turn golden brown and crackly. This should take about 2-3 minutes.
⏱️ 3 min
- 8
Once the bottom side of the rice paper is golden and crispy, carefully flip the dumplings to crisp up the other side of the rice paper for another 2-3 minutes.
⏱️ 3 min
- 9
Remove the crispy rice paper dumplings from the pan. Garnish with chopped spring onions and serve immediately with chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Lemongrass Dumplings
- 1 batch lemongrass chicken mince, pre-prepared
- 1 tablespoon oil
- 1 cup water, for dipping
- 8 round rice paper wrappers
- 2 spring onions, chopped, for garnish
- 2 tablespoons chili oil, for serving
Instructions
- 1
Take a small amount of the pre-prepared lemongrass chicken mince and roll it into approximately 6-8 meatballs. Set aside.
⏱️ 2 min - 2
Place a large non-stick pan on medium-high heat. Add 1 tablespoon of oil to the hot pan.
⏱️ 1 min - 3
Once the oil is shimmering, carefully place the meatballs into the hot pan, ensuring they are spaced apart. Cook for 2-3 minutes until golden brown on one side.
⏱️ 3 min - 4
Flip the meatballs to sear the other side for another 1-2 minutes.
⏱️ 2 min - 5
While the meatballs are searing, fill a shallow dish with water. Take one round rice paper wrapper and dip it briefly in the water until it is pliable, about 10-15 seconds.
⏱️ 1 min - 6
Once the meatballs are seared on both sides, take the wet, pliable rice paper and drape it directly over two side-by-side meatballs in the hot pan, pressing down lightly to ensure contact with the pan. Repeat with additional rice paper wrappers and meatballs until all meatballs are covered. You may need to work in batches depending on your pan size.
⏱️ 2 min - 7
Continue cooking on medium-high heat. The rice paper will start to bubble, crisp up, and turn golden brown and crackly. This should take about 2-3 minutes.
⏱️ 3 min - 8
Once the bottom side of the rice paper is golden and crispy, carefully flip the dumplings to crisp up the other side of the rice paper for another 2-3 minutes.
⏱️ 3 min - 9
Remove the crispy rice paper dumplings from the pan. Garnish with chopped spring onions and serve immediately with chili oil.
⏱️ 1 min