Crispy Rice Paper Dumplings
Ingredients: The ingredient amounts are for 3 (2 dumplings pp) portions.
- Chicken Mince 300g or 10.6oz
- Sauce 2 tbsp soy sauce, 1 tsp chili oil, 1/2 tsp
- sesame oil, 1/2 tsp sesame seeds, 1 tbsp
- water
- Rice Paper Sheet 12
- Oyster Sauce 2 tbsp
- Garlic 3 cloves
- Soy Sauce 1 tbsp
- Spring Onion 1
- Corn Flour 1 tsp
- White Pepper ½ tsp
- Salt pinch
Instructions:
In a medium bowl, combine the ground chicken, green onion, oyster sauce, soy
sauce, garlic, cornstarch, white pepper, black pepper, and salt. Mix thoroughly until
evenly combined.
Lightly coat a non-stick pan with spray oil and place over medium heat. Add the
chicken mixture and sauté until fully cooked, breaking it apart with a spoon.
Remove from heat and let cool for 5 minutes.
Fill a shallow dish or plate with warm water. Dip one sheet of rice paper for a few
seconds until just softened, then lay it flat on a clean surface. (Do not over-soak or
it will become sticky.)
Spoon a small amount of cooled filling into the centre of the rice paper. Fold in the
sides and roll into a tight square. For extra crispiness, wrap with a second sheet of
rice paper the same way. Repeat until all filling is used.
Reheat the non-stick pan with a light coat of spray oil over medium-low heat.
Place dumplings seam-side down and cook for 2–3 minutes per side, or until
golden and crisp. Remove and drain briefly on paper towel.
In a small bowl, mix together soy sauce, chili oil, sesame oil, sesame seeds, and
water. Stir well to combine.
