30-Min Perfectly Crispy Rice Paper Chicken Dumplings Every Single Time

Por CiCi Li · 30 min

Ingredientes

Modo de preparo

1. Heat 1 tablespoon of the oil in a pan over high heat. Add the ground chicken and stir-fry until fully cooked, letting it brown slightly. Add the garlic and stir-fry briefly until fragrant.
2. In the same pan over high heat, add the remaining oil and stir-fry the carrot and cabbage for about 1 minute, until slightly softened but still crisp.
3. Return the chicken to the pan. Add the scallions, oyster sauce, hoisin sauce and a pinch of white pepper. Mix well, then remove from the heat and let the filling cool slightly.
4. In a bowl, beat the egg. Brush a thin, even layer over both sides of each rice paper sheet and leave for a few seconds until just softened.
5. Place a small amount of filling near the bottom of a sheet, roll tightly, and create layers as you wrap. Do not overfill.
6. Heat 3 tablespoons of oil in a pan over medium heat. Place the dumplings in a single layer with space between them. Cook undisturbed until the bottom is golden, then turn and cook about 2 minutes per side until golden and crispy all over.
7. Transfer to a wire rack to keep them crisp, then serve hot with soy sauce, vinegar and chili oil.

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