Imported from Instagram
Chicken, Tofu, and Vegetable Dumplings with Rice Paper
Dumplings that are crispy on the outside and tender and juicy on the inside, filled with finely chopped chicken breast, tofu, and vegetables. They are made with rice paper and cooked in an air fryer, although they can also be pan-fried or steamed.
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Ingredients
- 300 g Chicken breast (Finely chopped or minced)
- 150 g Firm tofu (Crumpled or finely chopped)
- 150 g Mixed vegetables (Very finely chopped into small dice; such as carrot, cabbage, onion, or whatever vegetables are available)
- Salt (To taste; the amount is not specified in the source)
- Black pepper (To taste; the amount is not specified in the source)
- 8 Thick rice paper (Cut into quarters)
- 5 g Cooking oil spray (For lightly spraying the dumplings before cooking)
Steps
- 1
Finely chop or mince the chicken breast. Crumble the tofu and cut the vegetables into very small dice so that the filling is uniform and cooks thoroughly.
- 2
Place the chicken, tofu, and vegetables in a bowl. Add salt and pepper to taste and mix until all the ingredients are evenly distributed and the mixture looks moist and cohesive.
- 3
Prepare a flat work surface and place the bowl of filling nearby. Also have a bowl of water ready to hydrate the rice paper.
- 4
Cut each rice paper wrapper into four pieces, as indicated in the source. Work with one piece at a time to prevent the paper from drying out or sticking.
- 5
Briefly dip one piece of rice paper in water, just until it softens. Place it on the work surface; do not soak it for too long because it will continue softening as you fill it.
- 6
Place a portion of the chicken, tofu, and vegetable filling in the center of the softened rice paper. Do not overfill it, as there must be enough space to seal it.
- 7
Lift the edges of the rice paper and bring them firmly together over the filling to form a sealed pouch or dumpling. Repeat with the remaining rice paper and filling.
- 8
Preheat the air fryer to 175 °C. Place the dumplings in the basket, leaving space between them, and spray them with a very thin layer of oil.
- 9
Cook the dumplings at 170–180 °C for about 20 minutes, until the outside is golden and crispy and the chicken inside is fully cooked. If necessary, turn them halfway through cooking so they brown evenly.
- 10
If you do not have an air fryer, cook them in a lightly greased skillet until golden and the filling is fully cooked, or steam them until the chicken reaches a safe internal temperature of 74 °C.
Notes
The source does not provide exact quantities or specify which vegetables to use; the listed quantities are an estimate for two servings. The rice paper should be briefly hydrated so it does not tear. Serve the dumplings immediately, while they are at their crispiest.
Nutrition per serving
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