These Chili Oil Rice Paper Dumplings are a gluten-free and dairy-free delight, filled with ground chicken and a mix of fresh vegetables, making them a protein-packed treat. Enjoyed with a flavor-rich dipping sauce, they are quick to prepare and perfect for a healthy meal at home. This recipe highlights the joy of creating delicious dumplings using rice paper, bringing a viral trend into your kitchen with ease.
1: To make sauce, whisk tamari, rice wine vinegar, and chili crisp together in a small bowl and set aside.
2: In a large skillet over medium heat, add 1 tbsp olive oil.
3: Sauté mushrooms, cabbage, and carrots in the hot oil until veggies have cooked down, about 5 minutes.
4: Add ginger, garlic, green onion, cilantro, 2 tbsp tamari, and 1 tbsp chili crisp oil, and sauté for 2 minutes.
5: In a large bowl, mix ground chicken with sautéed veggies and the juice of one lime.
6: Fill a cake round or large bowl with water. Line your work surface with wet paper towels or a wet cutting board.
7: Dip a rice paper into water for 5-10 seconds and scoop 2 tbsp filling onto it.
8: Fold the rice paper over into a small square package. If it doesn't fold easily, wait a minute for it to soften.
9: Flip the rice paper square over and repeat with a second layer of rice paper.
10: Continue with remaining rice paper and filling, setting dumplings aside on a wet towel.
11: Heat 2 tbsp oil over medium-low heat, add several dumplings at a time, and cook until golden brown and crispy on both sides, about 10 minutes total.
12: Repeat with remaining dumplings and serve with dipping sauce on the side.
