Rice Paper Chicken Dumplings
Light, crisp and genuinely enjoyable to assemble, these dumplings hold a savoury chicken and vegetable filling and are pan-fried until golden — good as a snack, an appetiser or something to put out at a gathering. They are wrapped in Real Thai Rice Paper, part of the Real Thai range we distribute. It handles easily and crisps beautifully, which is what you want for dumplings and light rolls alike. Serving size: 24 dumplings
Ingredients List
- For the filling
- 1 tbsp oil
- 1/3 cup thinly sliced onion
- 1 tsp ginger garlic paste
- 120 g boneless chicken (cut into 1-1 ½ cm pieces)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1/3 cup thinly sliced cabbage
- 1/3 cup thinly sliced carrot (to strips)
- 1 finely chopped green chilli
- 2 tsp finely chopped spring onion (green part)
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tbsp chilli sauce
- For assembling
- 12 Real Thai Rice Paper
- 1 cup cold water
- For pan frying
- 1 tbsp oil
- 3 tbsp water
- For the dipping sauce
- 3 tbsp chilli oil
- ½ tsp brown sugar
- ¼ tsp sesame oil
- ¼ tsp white vinegar
Step-by-Step Method
- 1
Into a small pot, add 1 tbsp oil and heat it on high heat for 30 seconds. Then turn the heat to medium high and add 1/3 cup thinly sliced onion and 1 tsp ginger garlic paste. Stir using a spatula for 1 minute.
- 2
Then add 120g boneless chicken (cut into 1-1 ½ cm pieces), ½ tsp salt and ¼ tsp ground black pepper. Stir and sauté using a spatula for 2 minutes or until the chicken is fully cooked.
- 3
Turn to medium low heat, add 1/3 cup thinly sliced cabbage, 1/3 cup thinly sliced carrot (to strips), 1 finely chopped green chili, 2 tsp finely chopped spring onion (green part), 1 tsp dark soy sauce, 1 tsp oyster sauce and 1 tbsp chili sauce. Stir for 2 more minutes and transfer into a large bowl. Set aside.
- 4
Take 1 rice paper and cut it into a quarter. Repeat for the rest of the rice papers.
- 5
Into a large bowl, add 1 cup cold water and immerse the rice paper sheet (4 pieces) in the water. Remove after 10 seconds and lay 2 of them in a way the pointy side is facing each other and overlapping on top of each other. Sort of a bow tie shape. Place them on top of a plastic or wooden surface so that they would not stick when they dry out.
- 6
Leave for 1 minute to dry. Then add ½ tbsp of the filling right in the middle square. Take both sides of the rice paper that lays under each paper, pull them up and twist the paper, enclosing over the filling. Pull the other two sides up and press to close fully.
- 7
Keep the dumpling on top of a baking paper so that it does not stick anywhere. Repeat for the rest of the dumplings.
- 8
Add 1 tbsp oil into a large pan and heat it for 30 seconds on high heat. Add 8 to 10 dumplings at a time and lower the heat to cook them for 3 minutes. Make sure to leave space in between them so that they don’t touch each other or else they will stick onto each other.
- 9
Add 3 tbsp water in gently and put the lid on, turn it to a medium high and keep for another 3 minutes. Take them out using a tong onto another baking sheet.
- 10
Now to prepare the dipping sauce. Into a small bowl, add 3 tbsp chilli oil, ½ tsp brown sugar, ¼ tsp sesame oil, ¼ tsp white vinegar and mix well using a small spoon. Set aside. Dip the dumpling in the sauce and enjoy.