Directions
- 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.
- 2Fill a large bowl with water and place two damp paper towels on a cutting board.
- 3Soak a rice paper wrapper in water for approximately 10 seconds and place it on the paper towel.
- 4Cut the rice paper with a knife down the middle.
- 5Break the rice paper in two and put 1 tablespoon of filling in the middle of each piece.
- 6Fold the sides over the filling to create a triangle shape.
- 7Flip the dumpling over and fold the excess rice paper onto the other side.
- 8Place the dumplings directly into a pan drizzled with avocado oil.
- 9Once the pan is full, cook over medium heat for approximately 7 minutes on the first side.
- 10Cook for approximately 3-4 minutes on the second side until the outside is golden brown and the inside is cooked through (165F or higher).
- 11Mix together the minced cilantro, minced carrot, lime juice, and fish sauce for the dipping sauce.
- 12Serve the cooked dumplings with the tangy lime dressing.
Ingredients
- 1 lb Ground Chicken
- 0.5 Cup Red Cabbage
- 2 Tbsp Ginger
- 3 Scallions
- 8 oz Peeled and Deveined Shrimp
- 0.5 Cup Carrot
- 2 Cloves Garlic
- 3 Tbsp Cilantro
- 2 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1.5 tsp Kosher Salt
- 0.5 tsp Pepper
- 1 Egg
- 18 Rice Paper Sheets
- 1 Tbsp Avocado Oil
- 1 Tbsp Cilantro
- 1 Tbsp Carrot
- 2 Limes
- 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).
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