Description
These crispy rice paper dumplings are filled with ground chicken, shiitake mushrooms, carrots, and green onions, infused with garlic, ginger, soy sauce, and sesame oil, then pan-fried to perfection for a crispy and slightly chewy bite.
Ingredients
Units
Scale
- 16 oz ground chicken (substitute any ground meat)
- 1 cup shiitake mushrooms, finely chopped
- 3/4 cup carrots, julienned
- 1/4 cup green onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 1/2 tablespoon soy sauce
- 1 tablespoon roasted sesame seeds (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 10 – 12 sheets of rice paper
- Water (for softening rice paper)
- Oil (for pan-frying)
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat. Add the ground chicken and mushrooms, cooking for 3 minutes.
- Add the carrots, stirring occasionally until the chicken is cooked all the way through, about 4-5 minutes.
- Remove from heat and mix in the green onions, garlic, ginger, soy sauce, sesame seeds, sesame oil, salt, and pepper. Let the mixture cool slightly.
- Fill a large shallow plate or bowl with water. Dip a sheet of rice paper into the water for about 5 seconds, ensuring it’s fully submerged. It’s okay if it’s a little hard still, it will continue to soften quickly as you work.
- Lay the softened rice paper on a flat surface and place about 1/4 cup of filling in the center.
- Fold the bottom half of the rice paper up over the filling. Fold the top half down to overlap. Fold the left side over, followed by the right side, sealing the dumpling into a square shape.
- Note: If you are not pan-frying the dumplings immediately, place them on a lightly oiled plate to prevent them from sticking.
- Heat a thin layer of oil in a nonstick pan over high-medium heat. Place the dumplings seam-side down and cook for about 3-4 minutes per side, or until golden brown and crispy. For a chewier texture, cook them for less time.
- Serve the dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or a simple ponzu sauce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 10-12 dumplings