Chicken Dumplings with Rice Paper
Translated from Spanish, the language of the reel.
Ana | Easy Baking & Cooking cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy and tender dumplings made with rice paper, filled with chicken seasoned with scallions, garlic, and soy sauce. They are pan-steamed and finished with sesame seeds and sweet chili sauce.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 1 g
- 16 g
- 120 g
- 30 g
- 14 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 810 g before cooking, which is about 200 g per serving.
Steps
Finely chop the scallions and prepare all the ingredients. Have a cutting board or work surface, a bowl, a lidded nonstick skillet, and kitchen scissors ready.
In a bowl, combine the ground chicken, chopped scallions, garlic, soy sauce, salt, and black pepper. Mix until the seasonings are evenly distributed, without compacting the meat too much.
Cut the rice paper sheets into quarters. Work carefully to prevent them from tearing.
Dip each rice paper quarter in water for 3 to 4 seconds. Remove it as soon as it begins to soften; it will finish hydrating while you fill it.
Place two rice paper quarters slightly overlapping on the cutting board. Put one tablespoon of filling in the center.
Fold the edges of the rice paper toward the center and firmly wrap the filling to form a sealed dumpling. Repeat with the remaining filling and rice paper, keeping the dumplings separated so they do not stick together.
Heat the oil in a nonstick skillet over medium heat. Place the dumplings in the skillet, leaving space between them.
Sprinkle the sesame seeds over the tops of the dumplings.
Pour the 100 ml of water into the skillet and immediately cover it with the lid. Cook over medium heat for approximately 10 minutes, until the chicken is fully cooked; the center should reach 74 °C (165 °F) and show no pink areas.
Remove the lid and continue cooking until the remaining liquid evaporates. Handle the dumplings carefully, as the rice paper will be soft and may stick.
Serve the dumplings hot. Garnish with sweet chili sauce or chili oil and freshly chopped scallions.
Notes
The post mentions sweet chili sauce for topping and, in the method, chili oil as an alternative. The quantity of rice paper sheets is not specified; 12 sheets were estimated for 4 servings. Keep space between the dumplings during cooking to prevent them from sticking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 396
- Protein
- 30 g
- Carbs
- 26 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
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