Empty My Fridge
Make Crispy Rice Paper Chicken Dumplings Like a Master Chef!
Ingredientes
- Vegetable oil5 colheres de sopa
- Ground chicken1 lb
- Oyster sauce2 colheres de sopa
- White pepper
- Garlic3 dentes
- Chive1 punhado
- Rice24
- Cornstarch2 colheres de sopa
- Molho shoyu2 colheres de sopa
- Vinegar2 colheres de sopa
- Chili oil1 colher de sopa
Modo de preparo
- Chop the garlic chives and mince the garlic.
- Stir-fry the ground chicken in 1 tablespoon of hot oil over high heat for about 4 minutes, breaking it up until cooked and lightly browned.
- Season with oyster sauce and white pepper, then add the garlic and garlic chives and stir-fry for about 1 minute. Remove from heat and let the filling cool completely.
- Brush a rice paper sheet with water on both sides until softened, place about 1 tablespoon of filling near the bottom corner, fold up the bottom, fold in the sides and roll tightly. Repeat with the rest, then dust each with cornstarch.
- Pan-fry the dumplings in 4 tablespoons of hot oil over medium-high heat in a single layer for about 2 minutes per side until golden and crispy. Drain on a wire rack and repeat with the rest.
- Whisk the soy sauce, Chinkiang vinegar and chili oil in a bowl and serve with the dumplings immediately.
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