Imported from Instagram

Instant Fit Chinese Dumplings

Name: Instant Fit Chinese Dumplings
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 20 servings
Cuisine: East Asian
Ingredients: 20 Small rice paper sheets (About 5 g each; lightly moisten before use); 1 White spring onion; 200 g Ground chicken or turkey (Lean ground meat, as stated in the audio; choose either chicken or turkey); 30 ml Low-sodium soy sauce; 7 ml Mirin; 40 ml Chicken broth; 20 ml Zero-calorie teriyaki sauce (The sauce identified as “Teriaky 0 Kcal”; the author mentions the Prozis version); 15 g Gochujang; Garlic (Quantity not specified); Ginger (Quantity not specified); Pepper (Quantity not specified); Cooking oil (A drizzle; the author specifies extra-virgin olive oil in the audio); Water (A splash for cooking in the pan); Chili oil (Optional, for garnish; quantity not specified); Green spring onion (Optional, for garnish; quantity not specified)

Recipe by Alan Valcarenghi @alan_valca · Instagram

Imported by Andrea Tedesco on SeeMeCook

Light dumplings wrapped in rice paper, filled with ground meat, white spring onion, soy sauce, mirin, and gochujang. They are pan-fried and cooked with a little water; chili oil and green spring onion are optional garnishes.

20 servings38 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

20 Small rice paper sheets (About 5 g each; lightly moisten before use)
1 White spring onion
200 g Ground chicken or turkey (Lean ground meat, as stated in the audio; choose either chicken or turkey)
30 ml Low-sodium soy sauce
7 ml Mirin
40 ml Chicken broth
20 ml Zero-calorie teriyaki sauce (The sauce identified as “Teriaky 0 Kcal”; the author mentions the Prozis version)
15 g Gochujang
Garlic (Quantity not specified)
Ginger (Quantity not specified)
Pepper (Quantity not specified)
Cooking oil (A drizzle; the author specifies extra-virgin olive oil in the audio)
Water (A splash for cooking in the pan)
Chili oil (Optional, for garnish; quantity not specified)
Green spring onion (Optional, for garnish; quantity not specified)

Steps

1
Add the ground meat, white spring onion, soy sauce, mirin, chicken broth, teriyaki sauce, gochujang, garlic, ginger, and pepper to a bowl. Mix until the filling ingredients are evenly combined.
2
Quickly and lightly moisten a rice paper sheet. Cut it in half, stack the halves, then cut them in half again to make four stacked pieces.
3
Cross and overlap the tips of the rice paper pieces, leaving a space in the center for the filling. Place the filling in the middle, then fold the sides together and seal the edges. Repeat with the remaining rice paper sheets and filling.
4
Heat a pan with a drizzle of extra-virgin olive oil. Arrange the dumplings with their bases in contact with the pan and pan-fry for a few minutes.
5
Add a splash of water, reduce the heat to medium-low, and cook for about 10 minutes.
6
Once the water has evaporated, continue cooking a little longer if needed, taking care not to burn the dumplings.
7
Before serving, check that the filling is fully cooked by opening or tasting one dumpling. Garnish with chili oil and green spring onion, if desired.

Notes

The source does not specify the quantities of garlic, ginger, pepper, cooking oil, or water. The pan-frying time is given as “a few minutes”; the approximately 10-minute cooking time is for cooking with water. The description lists 34 kcal per dumpling, with 4.1 g carbohydrates, 3 g protein, and 0.6 g fat.