# Rice Paper Dumplings

These healthy rice paper dumplings are a delicious fusion of Chinese and Vietnamese flavors, featuring a chicken potsticker filling wrapped in crispy rice paper and served with a tangy lime dressing.

- Servings: 40 servings
- Total time: 60 min
- Cuisine: Chinese
- Category: Appetizer
- Language: en

## 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

## Instructions

1. Mix 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. Fill a large bowl with water and place two damp paper towels on a cutting board.
3. Soak a rice paper wrapper in water for approximately 10 seconds and place it on the paper towel.
4. Cut the rice paper with a knife down the middle.
5. Break the rice paper in two and put 1 tablespoon of filling in the middle of each piece.
6. Fold the sides over the filling to create a triangle shape.
7. Flip the dumpling over and fold the excess rice paper onto the other side.
8. Place the dumplings directly into a pan drizzled with avocado oil.
9. Once the pan is full, cook over medium heat for approximately 7 minutes on the first side.
10. Cook for approximately 3-4 minutes on the second side until the outside is golden brown and the inside is cooked through (165F or higher).
11. Mix together the minced cilantro, minced carrot, lime juice, and fish sauce for the dipping sauce.
12. Serve the cooked dumplings with the tangy lime dressing.

## Equipment

- large bowl
- cutting board
- knife
- pan

## 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).

## Source

- Original video: https://www.instagram.com/reel/CsRg4dzrnNW/?igsh=c2xybjF5Mnczb2Vy
- Recipe page: https://www.cliprecipe.com/recipe/9cb14fa1-9914-457e-9518-d4335ef71b86
- Extracted: 2025-07-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt