Rice Paper Chicken Dumplings

Ingredients

For the filling

• 250 g minced chicken
• 1/2 cup cabbage, finely chopped
• 1/2 cup bell peppers, finely chopped
• 1 small onion, finely chopped
• 4–5 garlic cloves, chopped
• 1 inch ginger, finely chopped
• 1–2 green chillies, chopped
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1–2 tsp red chilli sauce
• 1 tsp green chilli sauce
• 1/3–1/2 cup cheese, grated
• Salt, to taste
• 1–2 tbsp oil

For assembling

• 8–10 rice paper sheets
• Water, for soaking
• Oil spray or a little oil, for pan toasting

Method

1. Heat oil in a pan. Add garlic, ginger, and green chilli and sauté until fragrant. Add the minced chicken and cook until it is fully done and no longer pink.

2. Add the chopped onion, cabbage, and bell peppers. Cook for a few minutes until slightly softened but still with a bit of crunch. Add soy sauce, vinegar, red chilli sauce, and green chilli sauce. Mix well and cook for another minute or two.

3. Turn off the heat and mix in the grated cheese while the mixture is still warm. Let the filling cool slightly so it is easier to handle.

4. Dip each rice paper sheet in water for a few seconds until soft and pliable. Don’t soak too long or it will become too delicate.

5. Place a portion of the filling in the centre of the rice paper. Fold the sides over and roll or fold into a neat dumpling shape.

6. Heat a pan and lightly grease it or use oil spray. Place the dumplings on the pan and cook on medium heat until the bottom becomes golden and crisp. Flip and toast the other side as well.

7. Serve hot while the outside is slightly crisp and the inside is warm and cheesy.

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Tips: Cooking the chicken beforehand makes the filling easier to handle and ensures it’s fully cooked. Don’t over-soak the rice paper, as it can tear easily. Adjust the sauces depending on how spicy or tangy you like it. These taste best fresh off the pan when the outside is still crisp.