Rice Paper Dumplings

60 mins
Serves 40
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Directions

  1. 1Mix together the ground chicken, diced red cabbage, minced ginger, sliced scallions, diced shrimp, diced carrot, minced garlic, minced cilantro, soy sauce, sesame oil, kosher salt, pepper, and egg for the dumpling filling.
  2. 2Mix together the ground chicken, diced red cabbage, minced ginger, sliced scallions, diced shrimp, diced carrot, minced garlic, minced cilantro, soy sauce, sesame oil, kosher salt, pepper, and egg for the dumpling filling.
  3. 3Mix together the ground chicken, diced red cabbage, minced ginger, sliced scallions, diced shrimp, diced carrot, minced garlic, minced cilantro, soy sauce, sesame oil, kosher salt, pepper, and egg for the dumpling filling.
  4. 4Fill a large bowl with water and place two damp paper towels on a cutting board.
  5. 5Fill a large bowl with water and place two damp paper towels on a cutting board.
  6. 6Fill a large bowl with water and place two damp paper towels on a cutting board.
  7. 7Soak a rice paper wrapper in water for approximately 10 seconds and place it on the paper towel.
  8. 8Soak a rice paper wrapper in water for approximately 10 seconds and place it on the paper towel.
  9. 9Soak a rice paper wrapper in water for approximately 10 seconds and place it on the paper towel.
  10. 10Cut the rice paper with a knife down the middle.
  11. 11Cut the rice paper with a knife down the middle.
  12. 12Cut the rice paper with a knife down the middle.
  13. 13Break the rice paper in two and put 1 tablespoon of filling in the middle of each piece.
  14. 14Break the rice paper in two and put 1 tablespoon of filling in the middle of each piece.
  15. 15Break the rice paper in two and put 1 tablespoon of filling in the middle of each piece.
  16. 16Fold the sides over the filling to create a triangle shape.
  17. 17Fold the sides over the filling to create a triangle shape.
  18. 18Fold the sides over the filling to create a triangle shape.
  19. 19Flip the dumpling over and fold the excess rice paper onto the other side.
  20. 20Flip the dumpling over and fold the excess rice paper onto the other side.
  21. 21Flip the dumpling over and fold the excess rice paper onto the other side.
  22. 22Place the dumplings directly into a pan drizzled with avocado oil.
  23. 23Place the dumplings directly into a pan drizzled with avocado oil.
  24. 24Place the dumplings directly into a pan drizzled with avocado oil.
  25. 25Once the pan is full, cook over medium heat for approximately 7 minutes on the first side.
  26. 26Once the pan is full, cook over medium heat for approximately 7 minutes on the first side.
  27. 27Once the pan is full, cook over medium heat for approximately 7 minutes on the first side.
  28. 28Cook for approximately 3-4 minutes on the second side until the outside is golden brown and the inside is cooked through (165F or higher).
  29. 29Cook for approximately 3-4 minutes on the second side until the outside is golden brown and the inside is cooked through (165F or higher).
  30. 30Cook for approximately 3-4 minutes on the second side until the outside is golden brown and the inside is cooked through (165F or higher).
  31. 31Mix together the minced cilantro, minced carrot, lime juice, and fish sauce for the dipping sauce.
  32. 32Mix together the minced cilantro, minced carrot, lime juice, and fish sauce for the dipping sauce.
  33. 33Mix together the minced cilantro, minced carrot, lime juice, and fish sauce for the dipping sauce.
  34. 34Serve the cooked dumplings with the tangy lime dressing.
  35. 35Serve the cooked dumplings with the tangy lime dressing.
  36. 36Serve the cooked dumplings with the tangy lime dressing.

Ingredients

  • 1 lb Ground Chicken
  • 1 lb Ground Chicken
  • 1 lb Ground Chicken
  • 0.5 Cup Red Cabbage
  • 0.5 Cup Red Cabbage
  • 0.5 Cup Red Cabbage
  • 2 Tbsp Ginger
  • 2 Tbsp Ginger
  • 2 Tbsp Ginger
  • 3 Scallions
  • 3 Scallions
  • 3 Scallions
  • 8 oz Peeled and Deveined Shrimp
  • 8 oz Peeled and Deveined Shrimp
  • 8 oz Peeled and Deveined Shrimp
  • 0.5 Cup Carrot
  • 0.5 Cup Carrot
  • 0.5 Cup Carrot
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 2 Cloves Garlic
  • 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
  • 18 Rice Paper Sheets
  • 18 Rice Paper Sheets
  • 18 Rice Paper Sheets
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Cilantro
  • 1 Tbsp Cilantro
  • 1 Tbsp Cilantro
  • 1 Tbsp Carrot
  • 1 Tbsp Carrot
  • 1 Tbsp Carrot
  • 2 Limes
  • 2 Limes
  • 2 Limes
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Fish Sauce

Equipment

large bowlcutting boardknifepan

Tips

  • For a vegan modification, substitute 1.5 lbs of firm tofu for chicken and shrimp (squeeze out moisture and crumble it with your hands), and replace fish sauce with soy sauce in the sauce.
  • Don't leave the rice paper in water for too long as it will continue to soften as you work.
  • Cook the dumplings until the outside is golden brown and the inside is cooked through (165F or higher).