Healthy Crispy Dumplings

Name: Healthy Crispy Dumplings
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 sheets of Rice Paper; 10oz Ground Chicken, raw; 1 Green Onions; 2 tbsp Oyster Sauce; 1 tbsp Soy Sauce; 3 tsp Garlic, minced; 1 tbsp Cornstarch; 1/2 tsp White Pepper; 1/2 tsp Pepper (Black); Some Salt, to taste; 1/3 spray of Cooking Oil Spray; 2 tbsp Soy Sauce, for dipping; 1 tsp Chili Oil; 1/2 tsp Sesame Oil; 1/2 tsp Sesame Seeds; 1 tbsp Water

These Healthy Crispy Dumplings combine a savory ground chicken filling with aromatic green onions and Asian seasonings, all wrapped in delicate rice paper and pan-fried until golden and crunchy. Light yet satisfying, they make a wonderful appetizer or main when paired with a dipping sauce. Quick to prepare and healthier than traditional fried dumplings, they deliver great texture and flavor in every bite.

These Healthy Crispy Dumplings combine a savory ground chicken filling with aromatic green onions and Asian seasonings, all wrappe... Show more

By Joe Chu · Original recipe

Health Grade

C+ · Balanced

Time

35 min

Price

0,43 €

Calories

184 kcal

low calorie

low sugar

Method

Wash the onion

Rinse the green onion under cold running water, especially around the root end where grit can hide, then pat it dry well so it doesn’t water down the filling.

Slice and mince

Trim off the root end of the green onion and slice it thinly. Peel the garlic and mince it very finely until you have about 3 teaspoons; the smaller pieces disappear into the filling more evenly.

Mix the filling

In a medium bowl, combine the ground chicken, sliced green onion, minced garlic, oyster sauce, soy sauce, cornstarch, white pepper, black pepper, and a pinch of salt. Mix everything together for about 1 minute, until the chicken looks evenly seasoned and slightly sticky; that tacky texture helps the filling stay together inside the wrappers.

Stir the sauce

In a small bowl, stir together 2 tablespoons soy sauce, the chili oil, sesame oil, sesame seeds, and water until combined. Set the dipping sauce aside so the flavors have a few minutes to mingle while you cook.

Wrap the dumplings

Set out the rice paper sheets, the filling, and a wide dish of warm tap water. Dip 1 rice paper sheet in the water for 2-3 seconds until flexible but still slightly firm, lay it on a clean surface, spoon about 1 heaping tablespoon of filling near the bottom third, then fold the bottom over the filling, tuck in the sides, and roll it up snugly like a small burrito. Repeat with the remaining rice paper and filling to make 12 dumplings, keeping them seam-side down as you work.

Heat the skillet

Heat a large nonstick skillet over medium heat and coat it lightly with cooking oil spray. Let the pan warm for about 1 minute so the dumplings start crisping as soon as they hit the surface.

Pan-fry until crisp

Arrange the dumplings seam-side down in a single layer, leaving a little space between them; cook in batches if your pan is crowded. Lightly spray the tops with more cooking oil spray, then pan-fry for 4-5 minutes until the bottoms are deep golden and crisp. Flip carefully and cook for 3-4 minutes more, until the second side is crisp and the chicken inside is fully cooked with no pink remaining.