Crispy Rice Paper Chicken Dumplings

Ingredients

• 12 Rice paper sheets (Used as six double-layered square dumplings; soak briefly in water before wrapping.)
• 10 oz Ground chicken (Raw)
• 1 Green onion (Finely chopped)
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce (For the chicken filling)
• 3 tsp Garlic (Minced)
• 1 tbsp Cornstarch
• 0.5 tsp White pepper
• 0.5 tsp Black pepper
• Salt (To taste)
• Cooking oil spray (Approximately a one-third-second spray for coating the pan)
• 2 tbsp Soy sauce (For the dipping sauce)
• 1 tsp Chili oil (For the dipping sauce)
• 0.5 tsp Sesame oil (For the dipping sauce)
• 0.5 tsp Sesame seeds (For the dipping sauce)
• 1 tbsp Water (For the dipping sauce)

Steps

1. 1

   Finely chop the green onion into small pieces.

2. 2

   Place the raw ground chicken in a bowl. Add the oyster sauce, filling soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt to taste, and chopped green onion. Mix until the seasonings and onion are evenly distributed throughout the chicken.

3. 3

   Heat a non-stick pan over medium heat and lightly coat it with cooking-oil spray.

4. 4

   Add the seasoned chicken filling to the pan. Sauté, breaking it into small pieces, until it is fully cooked through with no pink remaining. Transfer the filling to a bowl or plate and let it cool enough to handle.

5. 5

   In a small bowl, stir together the sauce soy sauce, chili oil, sesame oil, sesame seeds, and water. Set the dipping sauce aside.

6. 6

   Fill a shallow dish with water. Dip one rice-paper sheet briefly into the water until just softened. Do not over-soak it; the sheet should remain workable rather than soggy, and it should not sit for longer than 1 minute after wetting.

7. 7

   Lay the softened rice paper flat. Place a scoop of cooled chicken filling in the center, then fold the rice paper over the filling to form a sealed square. Repeat with the remaining rice paper and filling, using two sheets per dumpling.

8. 8

   Return the wrapped dumplings to the same non-stick pan. Cook over medium-low heat until the underside is lightly browned and crisp, then turn and cook the other side until lightly browned and crisp as well. Work in batches if necessary so the dumplings do not touch.

9. 9

   Serve the crispy rice paper dumplings hot with the dipping sauce.

Notes

The source lists macros per 3 dumplings as 29 g protein, 50 g carbohydrates, 15 g fat, and 459 calories. Keep the rice paper only briefly in water because over-soaking causes it to tear or become soggy. Cook ground chicken to an internal temperature of 165°F (74°C).

Nutrition per serving

• main
• appetizer
• high-protein
• crispy
• pan-fried
• chicken
• East Asian-inspired
• weight-loss meal