Crispy Chicken Rice Paper Dumplings

Instructions

1. Step 1

   Grate the garlic and ginger into a large mixing bowl. Finely chop the green onions and add them to the same bowl.

   Timer: 5 min (fixed)

   Ingredients used: 9.0 gr Garlic, 10.0 gr Ginger, 3.0 piece Scallion

   Cookware: Chef Knife, cutting board, Fine grater, Large Mixing Bowl

2. Step 2

   Add the chicken, 15 ml soy sauce, oyster sauce, sesame oil, cornstarch, salt, and white pepper. Stir until evenly combined and slightly tacky.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 gr Cornstarch, 1.5 gr Fine Salt, 250.0 gr Ground Chicken, 15.0 ml Oyster Sauce, 10.0 ml Sesame Oil, 15.0 ml Soy Sauce, 0.5 gr White pepper

   Cookware: Large Mixing Bowl, spoon

3. Step 3

   Pour the water into a shallow dish. Dip one rice paper wrapper briefly in the water, place it on the cutting board, add one-twelfth of the filling, and fold the sides and ends inward to make a sealed parcel; repeat with all 12 wrappers.

   Timer: 15 min (fixed)

   Ingredients used: 12.0 piece Rice Paper, 480.0 ml Water

   Cookware: cutting board, Shallow Dish, spoon

4. Step 4

   Stir the remaining 30 ml soy sauce with the rice vinegar, sugar, and chili oil until the sugar dissolves.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 gr Chili Oil, 4.0 gr Granulated Sugar, 15.0 ml Rice Vinegar, 30.0 ml Soy Sauce

   Cookware: small bowl, spoon

5. Step 5

   Heat 15 ml neutral cooking oil in a large nonstick skillet over medium heat. Add 6 dumplings without letting them touch and cook for about 4 minutes per side, until crisp and the filling reaches 74°C.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: instant-read thermometer, large nonstick skillet, spatula

6. Step 6

   Add the remaining 15 ml neutral cooking oil and cook the remaining 6 dumplings over medium heat for about 4 minutes per side, until crisp and the filling reaches 74°C.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: instant-read thermometer, large nonstick skillet, spatula

7. Step 7

   Serve the dumplings hot with the prepared dipping sauce.