Nutrition

Ingredients

• 12 ounces ground chicken
• 2 green onions, minced
• 3 tablespoons soy sauce
• 2 tablespoons minced fresh gingerroot
• 1 tablespoon chili crisp sauce
• 1 teaspoon sesame oil
• 12 rice papers (8 inches)
• 1 tablespoon canola oil
• DIPPING SAUCE:
• 1/4 cup soy sauce
• 1 tablespoon chili crisp sauce
• 2 tablespoons rice vinegar
• Optional: Sesame seeds and thinly sliced green onions

Instructions

1. 1 In a large bowl, stir together the ground chicken, minced green onions, soy sauce, minced gingerroot, chili crisp and sesame oil, mixing lightly but thoroughly.
2. 2 Fill a shallow bowl with lukewarm water. Soak one rice paper in the water just until it's pliable, 30 to 45 seconds (depending on the thickness of your rice paper). Remove it, allowing any excess water to drip off. Place the rice paper on a flat surface and cut it in half.
3. 3 Place 1 level tablespoon of the filling in the center of each half wrapper. Fold the top and bottom of the rice paper down over the fillings, then fold in the sides to form a square. Repeat the process with the remaining wrappers and filling.
4. 4 In a large skillet, heat the canola oil over medium heat. Add the dumplings, and cook them until they’re golden brown on both sides, three to four minutes. Editor’s Tip: Check that the internal temperature reads at least 165°F before removing the dumpling from the skillet.
5. 5 Meanwhile, in a small bowl, stir together the soy sauce, chili crisp and rice vinegar. Serve the hot dumplings with the dipping sauce and, if desired, with sesame seeds and green onions.

Original Source

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