Imported from the web

Crispy Chicken Rice Paper Dumplings with Dipping Sauce

Name: Crispy Chicken Rice Paper Dumplings with Dipping Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Cuisine: East Asian
Ingredients: 1 lb ground chicken; 1 cup cabbage (finely shredded); 0.5 cup carrots (grated); 0.5 cup shiitake mushrooms (finely diced); 2 green onions (finely sliced); 1 egg; 1 tbsp oyster sauce; 1 tsp chicken bouillon powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp sesame oil (for dumpling filling); 13 rice paper wrappers (source specifies 12–14 wrappers; used 13 as midpoint); oil spray (for spraying dumplings; lightly spray, with more if needed); 3 tbsp soy sauce (for dipping sauce); 1 tbsp rice vinegar (for dipping sauce); 1 tsp honey (for dipping sauce); 1 tsp sesame oil (for dipping sauce); 1 tsp fresh ginger (minced; for dipping sauce); 1 green onion (finely sliced; for dipping sauce); 1 tsp sesame seeds (for dipping sauce); 1 tbsp chili garlic oil (for dipping sauce)

Recipe by Lori's Recipe Journal Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Rice paper dumplings filled with seasoned ground chicken and vegetables are air-fried until crisp and golden. Serve them hot with a sweet, tangy, spicy sesame-ginger dipping sauce.

12 servings40 minEast Asian

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Ingredients

1 lb ground chicken
1 cup cabbage (finely shredded)
0.5 cup carrots (grated)
0.5 cup shiitake mushrooms (finely diced)
2 green onions (finely sliced)
1 egg
1 tbsp oyster sauce
1 tsp chicken bouillon powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp salt
0.25 tsp black pepper
1 tsp sesame oil (for dumpling filling)
13 rice paper wrappers (source specifies 12–14 wrappers; used 13 as midpoint)
oil spray (for spraying dumplings; lightly spray, with more if needed)
3 tbsp soy sauce (for dipping sauce)
1 tbsp rice vinegar (for dipping sauce)
1 tsp honey (for dipping sauce)
1 tsp sesame oil (for dipping sauce)
1 tsp fresh ginger (minced; for dipping sauce)
1 green onion (finely sliced; for dipping sauce)
1 tsp sesame seeds (for dipping sauce)
1 tbsp chili garlic oil (for dipping sauce)

Steps

1
In a large bowl, combine the ground chicken, shredded cabbage, grated carrots, diced shiitake mushrooms, sliced green onions, egg, oyster sauce, chicken bouillon powder, garlic powder, onion powder, sesame oil, salt, and black pepper. Mix until evenly combined.
2
Dip one rice paper wrapper in water for 5–10 seconds, until just pliable, then place it on a clean surface.
3
Spoon about 2 tablespoons of filling into the center of the wrapper. Fold the top and bottom over the filling, then fold in both sides to form a square dumpling. Repeat with the remaining filling and wrappers.
4
Lightly spray the dumplings with oil.
5
Air-fry at 375°F (190°C) for 12–15 minutes, flipping halfway through. Spray lightly with more oil if needed. Cook until golden brown and crispy and the chicken reaches 165°F (74°C).
6
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced ginger, sliced green onion, sesame seeds, and chili garlic oil.
7
Serve the dipping sauce alongside the hot, crispy dumplings.

Notes

Makes 12 large dumplings. The source gives a wrapper range of 12–14; the ingredient quantity is retained as a range in the note, with 13 used as a midpoint for nutrition estimation.