Rice Paper Chicken Dumplings with Dipping Sauce Recipe
Delightful and easy-to-make Rice Paper Dumplings filled with savory minced chicken, flavored with garlic, ginger, soy, and sesame oil. These dumplings are wrapped in translucent rice paper sheets, steamed to perfection, and served with a tangy, slightly sweet dipping sauce. Perfect as an appetizer or light meal, these dumplings bring a delicate balance of textures and flavors inspired by Vietnamese cuisine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12-15 dumplings 1x
- Category: Appetizer
- Method: Steaming
- Cuisine: Vietnamese
Ingredients
Scale
For the Dumplings
- 12–15 sheets Rice Paper (Vietnamese rice paper)
- 250 grams Ground chicken
- 1 tbsp Garlic, grated or paste
- 2 tsp Ginger, grated or paste
- 3–4 Spring onions, finely chopped
- 1 tbsp Soy sauce (regular or light)
- 1 tbsp Oyster sauce (or hoisin sauce)
- 2 tsp Sesame oil
- 2 tsp Cornstarch
- ¼ tsp Salt (or to taste)
- ¼ tsp White or black pepper (to taste)
For the Dipping Sauce
- 2 tbsp Soy sauce (regular or light)
- 1 tbsp Rice vinegar (or lemon juice)
- 1 tsp Sugar (or honey)
- 1 tsp Chilli oil (optional)
Instructions
- Prepare the Filling: In a mixing bowl, combine the ground chicken with grated garlic, grated ginger, finely chopped spring onions, soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly until well incorporated. This will create a flavorful and sticky filling to hold together inside the dumplings.
- Soften the Rice Paper Sheets: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable but not too soggy, then carefully remove it and lay it flat on a clean surface or damp kitchen towel.
- Assemble the Dumplings: Place a spoonful of the prepared chicken filling onto the center of the softened rice paper. Fold the edges over the filling, first folding the bottom edge up, then the sides, and finally rolling it tightly like a spring roll to seal the dumpling. Repeat with remaining sheets and filling.
- Steam the Dumplings: Place the assembled dumplings on a heatproof plate or steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for about 8-10 minutes until the chicken filling is fully cooked and the rice paper becomes translucent and tender.
- Prepare the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, sugar, and optional chili oil until the sugar dissolves and the sauce is well combined. Adjust the seasoning to your taste.
- Serve: Remove the steamed dumplings carefully and serve warm alongside the dipping sauce. Enjoy the delicate texture and the rich, savory flavors of these unique rice paper dumplings.
Notes
- Ensure the rice paper sheets are not over-soaked to prevent them from tearing during wrapping.
- If you prefer a vegetarian version, substitute the chicken with finely chopped mushrooms or tofu.
- Use parchment or cabbage leaves in the steamer to prevent sticking.
- Adjust the seasoning in the filling and dipping sauce to suit your taste preferences.
- Serve the dumplings immediately after steaming for the best texture.
Keywords: rice paper dumplings, Vietnamese dumplings, steamed dumplings, chicken dumplings, appetizer recipe