Crispy Rice paper chicken dumplings

If you’re looking for a quick, gluten-free, and high-protein alternative to traditional dumplings, these Crispy Rice Paper Chicken Dumplings are a game changer!

By cutting rice paper sheets in half and dipping them briefly in water, you get a pliable wrapper that folds easily around a savory peanut-sweet-chili chicken filling. Pan-fried in a splash of olive oil, they turn amazingly crispy on the outside while staying juicy and flavorful on the inside.

Prep time, Cook time, Servings

• Prep time: 15 minutes

• Cook time: 8–10 minutes

• Yield: 10 dumplings (approx. 2 servings)

Ingredients

For the Chicken Filling

• 1 lb (450g) ground chicken breast

• 2 stalks green onion, finely chopped

• 1 tbsp peanut powder (or ½ tbsp peanut butter)

• 1 tbsp sweet chili sauce

• 1 tbsp soy sauce (or tamari for gluten-free)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

For Assembly & Pan-Frying

• 5 round rice paper sheets (cut in half to make 10 semi-circles)

• Warm water (for dipping rice paper)

• 1 tbsp olive oil (for cooking)

For Serving

• Sweet chili sauce

• Soy sauce

• Extra chopped green onions

Step-by-Step Instructions

1. Prepare the Filling 🥣

In a mixing bowl, combine the ground chicken breast, chopped green onions, peanut powder (or peanut butter), sweet chili sauce, soy sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.

2. Prep the Rice Paper Wrappers ✂️

Take the round rice paper sheets and cut them in half with kitchen scissors to create 10 semi-circle pieces.

3. Hydrate & Wrap 🥟

Dip a semi-circle of rice paper briefly into a shallow dish of warm water. Place it flat on your cutting board. Scoop a small spoon of the chicken filling near the center, fold the straight and curved edges over the filling, and pinch/twist the top to seal it into a snug dumpling pouch. Repeat for all 10 dumplings.

4. Pan-Fry to Crispy Perfection 🍳

Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Arrange the rice paper dumplings in the pan, leaving a little space between them so they don't stick together. Pan-fry for 4–5 minutes per side until the bottoms are golden brown and crispy, and the chicken inside is fully cooked through.

5. Serve & Enjoy 🌶️

Transfer to a plate, top with extra green onions, and drizzle with sweet chili sauce and soy sauce. Serve warm while extra crispy!

📊 Estimated Macros (Per Serving - 5 Dumplings)