Imported from Instagram

Chicken, Tofu, and Vegetable Dumplings with Rice Paper

Name: Chicken, Tofu, and Vegetable Dumplings with Rice Paper
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: Southeast Asian
Ingredients: 300 g Chicken breast (Finely chopped or ground); 150 g Firm tofu (Crumble or finely chop); 80 g Carrot (Cut into very small dice); 100 g Cabbage (Finely chopped); 30 g Green onion (Finely chopped); 12 Thick rice paper (Each sheet is cut into four pieces; quantity is approximate); 5 g Cooking spray (For lightly spraying the dumplings); Salt (To taste; the audio does not specify seasonings or quantity)

Recipe by Lê Minh Trang @trangheothi · Instagram

Imported by Nazareth Simons on SeeMeCook

Dumplings that are crispy on the outside and soft and juicy inside, made with ground or finely chopped chicken, tofu, and plenty of vegetables. They are cooked in an air fryer, although they can also be pan-fried or steamed.

3 servings45 minSoutheast Asian

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Ingredients

300 g Chicken breast (Finely chopped or ground)
150 g Firm tofu (Crumble or finely chop)
80 g Carrot (Cut into very small dice)
100 g Cabbage (Finely chopped)
30 g Green onion (Finely chopped)
12 Thick rice paper (Each sheet is cut into four pieces; quantity is approximate)
5 g Cooking spray (For lightly spraying the dumplings)
Salt (To taste; the audio does not specify seasonings or quantity)

Steps

1
Finely chop the chicken breast, tofu, and vegetables. To make the filling easier to enclose, cut the carrot, cabbage, and green onion into very small dice or strips.
2
Place the chopped chicken, crumbled tofu, and all the vegetables in a bowl. Add salt to taste, if desired.
3
Mix everything until the ingredients are evenly distributed and the filling looks uniform. The tofu and vegetables will help keep the chicken soft and moist.
4
Cut each sheet of rice paper into four equal pieces, as shown in the video. Keep the pieces covered so they do not dry out while you work.
5
Briefly dip one piece of rice paper in water until it becomes flexible. Do not soak it for too long, as it will continue to soften while you fill it.
6
Place the moistened piece on a flat surface. Put a portion of the chicken, tofu, and vegetable filling in the center.
7
Lift the edges of the rice paper and firmly bring them together over the filling to form a sealed parcel. Repeat with the remaining rice paper and filling.
8
For air frying, arrange the dumplings in a single layer in the basket, leaving space between them. Spray them with a very light coating of oil.
9
Cook at 170–180 °C for approximately 20 minutes, until the exterior is golden and crispy and the chicken is fully cooked. If possible, turn them halfway through cooking to brown them evenly.
10
Alternatively, cook them in a lightly greased skillet until golden and the chicken reaches 74 °C in the center, or steam them until the filling is completely cooked.
11
Serve the dumplings hot, when the exterior is crispy and the interior remains soft and juicy.

Notes

The video does not provide exact quantities or mention a specific sauce or seasonings; the quantities are estimates for three servings. If the rice paper tears, use two overlapping pieces. The filling must be fully cooked before consumption.