Healthy Rice Paper Dumplings
Directions
- 1In a large bowl, add all the ingredients for the dumpling filling and mix.
- 2In a small glass measuring cup, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.
- 3Fill 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.
- 4In 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.
- 5Serve with sauce spooned on top and enjoy!
Ingredients
- 1 lb Ground Chicken
- 8 oz Peeled and Deveined Shrimp
- 0.5 cup Red Cabbage
- 0.5 cup Carrot
- 3 Scallions
- 2 tbsp Fresh Ginger
- 2 Garlic Cloves
- 3 tbsp Cilantro
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1.5 tsp Kosher Salt
- 0.5 tsp Pepper
- 1 Egg
- 0.25 cup Warm Water
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- 1 tbsp Fresh Lime Juice
- 1 tbsp Carrot
- 1 tbsp Cilantro
- 20 sheets Rice Paper
- 3 tbsp Avocado Oil
Equipment
knifecutting boardbowlmeasuring cuppie dishpaper towelslarge nonstick skillettongs