Crispy Rice Paper Chicken Dumplings
Translated from Spanish, the language of the reel.
Yu Mon Khin cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Rice paper dumplings filled with juicy chicken and scallions, pan-fried until golden and served with a quick dipping sauce. The wrappers turn crispy, and the filling is seasoned with ginger, garlic, and savory sauces.
- Time
- 20 minutes
- Cuisine
- Southeast Asian
Ingredients
- 120 g
- 9 g
- 4 g
- 45 g
- 16 g
- 18 g
- 9 g
- 5 g
- 1 g
- 1 g
- 30 g
- 15 g
- 4 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 45 g per serving.
Steps
In a large bowl, mix the ground chicken with the garlic, ginger, chopped scallions, soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir until evenly combined and set aside while you prepare the wrappers.
Prepare a work surface and have the filling ready. Dip a rice paper sheet in water for just a few seconds; don't soak it for too long, as it will soften further as you wrap.
Place the softened sheet on a cutting board and put a tablespoon of filling in the center. Spread it into a thin, even layer without overfilling.
Fold the sides of the sheet toward the center first, then fold the top and bottom edges over to form a rectangular or square parcel. Use a second sheet for double wrapping if needed.
Place the folded dumplings on a lightly oiled plate or a baking sheet lined with parchment paper to prevent them from sticking before frying.
Heat a nonstick pan over medium heat with a little oil.
Pan-fry the dumplings for 2–3 minutes per side, until crispy and golden. Cook over medium heat so the wrappers don't burn before the filling is cooked through.
Meanwhile, make the sauce by combining the soy sauce, rice vinegar, sugar, and optional chili oil in a small bowl. Stir until smooth, taste, and adjust to your liking.
Serve the dumplings hot with the dipping sauce.
Notes
The recipe also suggests baking them: preheat the oven to 400°F (200°C), place them on a lined baking sheet, lightly spray them with oil, and bake for 18–20 minutes, turning them halfway through. For an air fryer: preheat to 375°F (190°C), spray both sides, and cook in a single layer for 8–10 minutes, turning halfway through. They can be filled ahead of time and refrigerated; to freeze, first freeze them separately on a baking sheet, then transfer them to a freezer-safe bag. Fry them directly from frozen and add a few minutes to the cooking time. The text does not specify the amount of water for softening the rice paper or the amount of oil for frying.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 90
- Protein
- 6 g
- Carbs
- 10 g
- Fat
- 3 g
- Fiber
- 0 g
Where the calories come from
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