Healthy Rice Paper Dumplings

60 mins
Serves 1
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Directions

  1. 1In a large bowl, add all the ingredients for the dumpling filling and mix.
  2. 2In a large bowl, add all the ingredients for the dumpling filling and mix.
  3. 3In a large bowl, add all the ingredients for the dumpling filling and mix.
  4. 4In a small glass measuring cup, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.
  5. 5In a small glass measuring cup, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.
  6. 6In a small glass measuring cup, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.
  7. 7Fill up a pie dish with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10–15 seconds and place it textured side down on the paper towel-lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece. Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel-lined sheet pan.
  8. 8Fill up a pie dish with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10–15 seconds and place it textured side down on the paper towel-lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece. Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel-lined sheet pan.
  9. 9Fill up a pie dish with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10–15 seconds and place it textured side down on the paper towel-lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece. Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel-lined sheet pan.
  10. 10In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4–6 mins). Flip and cook until golden brown and internal temp is 165F (2–4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked.
  11. 11In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4–6 mins). Flip and cook until golden brown and internal temp is 165F (2–4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked.
  12. 12In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4–6 mins). Flip and cook until golden brown and internal temp is 165F (2–4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked.
  13. 13Serve with sauce spooned on top and enjoy!
  14. 14Serve with sauce spooned on top and enjoy!
  15. 15Serve with sauce spooned on top and enjoy!

Ingredients

  • 1 lb Ground Chicken
  • 1 lb Ground Chicken
  • 1 lb Ground Chicken
  • 8 oz Peeled and Deveined Shrimp
  • 8 oz Peeled and Deveined Shrimp
  • 8 oz Peeled and Deveined Shrimp
  • 0.5 cup Red Cabbage
  • 0.5 cup Red Cabbage
  • 0.5 cup Red Cabbage
  • 0.5 cup Carrot
  • 0.5 cup Carrot
  • 0.5 cup Carrot
  • 3 Scallions
  • 3 Scallions
  • 3 Scallions
  • 2 tbsp Fresh Ginger
  • 2 tbsp Fresh Ginger
  • 2 tbsp Fresh Ginger
  • 2 Garlic Cloves
  • 2 Garlic Cloves
  • 2 Garlic Cloves
  • 3 tbsp Cilantro
  • 3 tbsp Cilantro
  • 3 tbsp Cilantro
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp Sesame Oil
  • 2 tbsp Sesame Oil
  • 1.5 tsp Kosher Salt
  • 1.5 tsp Kosher Salt
  • 1.5 tsp Kosher Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 0.25 cup Warm Water
  • 0.25 cup Warm Water
  • 0.25 cup Warm Water
  • 1 tbsp Fish Sauce
  • 1 tbsp Fish Sauce
  • 1 tbsp Fish Sauce
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Carrot
  • 1 tbsp Carrot
  • 1 tbsp Carrot
  • 1 tbsp Cilantro
  • 1 tbsp Cilantro
  • 1 tbsp Cilantro
  • 20 sheets Rice Paper
  • 20 sheets Rice Paper
  • 20 sheets Rice Paper
  • 3 tbsp Avocado Oil
  • 3 tbsp Avocado Oil
  • 3 tbsp Avocado Oil

Equipment

knifecutting boardbowlmeasuring cuppie dishpaper towelslarge nonstick skillettongs