Description
These crispy Rice Paper Dumplings are a delightful and unique twist on traditional dumplings, using Vietnamese rice paper sheets filled with a savory mixture of ground chicken, garlic, ginger, spring onions, and flavorful sauces. Lightly pan-fried until golden and served with a tangy dipping sauce, they make a perfect appetizer or snack.
Ingredients
Scale
For the Dumplings:
- 12–15 sheets Vietnamese rice paper
- 250 grams ground chicken
- 1 tbsp garlic, grated or paste
- 2 tsp ginger, grated or paste
- 3–4 spring onions, finely chopped
- 1 tbsp soy sauce (regular or light)
- 1 tbsp oyster sauce or hoisin sauce
- 2 tsp sesame oil
- 2 tsp cornstarch
- ¼ tsp salt or to taste
- ¼ tsp white or black pepper to taste
For the Dipping Sauce:
- 2 tbsp soy sauce (regular or light)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sugar or honey
- 1 tsp chili oil (optional)
Instructions
- Prepare the Fillings: In a large bowl, combine ground chicken with grated garlic, grated ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly until the ingredients are evenly incorporated. Set the filling aside.
- Fold the Dumplings: Quickly dip one sheet of rice paper into water for just a few seconds, being careful not to soak it too long as it softens further during wrapping. Place it on a cutting board and spoon a portion of the filling in the center. Fold the sides in first, then fold the top and bottom to form a neat rectangle or square. If necessary, double-wrap with another rice paper sheet to secure the filling.
- Pan Fry: Heat a nonstick pan over medium heat with a little oil. Place the folded dumplings in the pan and cook for 2–3 minutes on each side until the rice paper turns crispy and golden brown.
- Make the Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chili oil if using. Stir until the sugar is dissolved. Taste and adjust the seasoning to your preference.
Notes
- Work quickly when soaking rice paper sheets because once softened, they become sticky and can tear easily. Add the filling promptly after softening.
- Use medium heat for pan frying to ensure even crispiness without burning the rice paper or undercooking the filling.
- Vietnamese rice paper sheets, typically round or square and used for fresh spring rolls, are ideal for this recipe. Choose the size based on the desired dumpling size and adjust filling quantity accordingly.
Keywords: Rice Paper Dumplings, Vietnamese Dumplings, Pan-fried Dumplings, Chicken Dumplings, Asian Appetizer