Ingredients
For the Dumplings
- 12-15 Sheets Rice Paper (Vietnamese rice paper)
- 250 grams Ground chicken
- 1 tbsp Garlic (grated or paste)
- 2 tsp Ginger (grated or paste)
- 3-4 Spring onions (finely chopped)
- 1 tbsp Soy sauce (regular or light)
- 1 tbsp Oyster sauce (or hoisin sauce)
- 2 tsp Sesame oil
- 2 tsp Cornstarch
- ¼ tsp Salt (or to taste)
- ¼ tsp White pepper (or black pepper to taste)
For the Dipping Sauce
- 2 tbsp Soy sauce (regular or light)
- 1 tbsp Rice vinegar (or lemon juice)
- 1 tsp Sugar (or honey)
- 1 tsp Chilli oil (optional)
Instructions
- Prepare the Filling: In a large bowl, combine ground chicken with grated garlic, grated ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly until the ingredients are well incorporated. Set aside to allow flavors to meld while you prepare the wrappers.
- Soften the Rice Paper: Dip one rice paper sheet briefly into water for just a few seconds to soften slightly. Be careful not to soak for too long, as it will become overly soft and difficult to handle. Lay the softened sheet flat on a cutting board.
- Fold the Dumplings: Place a spoonful of the prepared filling in the center of the rice paper sheet. Gently fold in the sides first, then fold the top and bottom edges over the filling to form a neat rectangle or square-shaped dumpling. For extra sturdiness, you may double-wrap dumplings using a second sheet.
- Pan Fry the Dumplings: Heat a nonstick skillet over medium heat and add a small amount of oil. Carefully place the dumplings in the pan and fry for 2 to 3 minutes on each side until they turn crispy and golden brown.
- Make the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chilli oil if using. Stir well until the sauce is smooth and adjust seasoning according to taste.
- Serve: Serve the hot, crispy dumplings immediately with the prepared dipping sauce on the side.
Notes
- Do not soak the rice paper too long, as it may tear or become too sticky to fold.
- Double-wrapping helps prevent the filling from leaking during frying.
- For a vegetarian version, substitute chicken with finely chopped mushrooms or tofu.
- Adjust the level of chilli oil in the dipping sauce to suit your spice preference.
- Serve immediately for best texture; the dumplings are crisp fresh from the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
