Crispy Teriyaki Chicken Rice Paper Dumplings

dairy-free ⓘ

8 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1 lb (454g) ground chicken
• 1 tsp sesame oil
• 1/4 cup shredded carrots
• 1/4 cups green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced (or paste)
• Salt & pepper
• Salt & pepper
• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 8 rice paper sheets dipped in warm water to wrap

Instructions

1. Combine the ground chicken, sesame oil, shredded carrots, chopped green onions, minced garlic, minced ginger, salt, and pepper in a bowl.
2. Mix the soy sauce, honey, rice vinegar, sesame oil, and cornstarch to create the teriyaki glaze.
3. Dip the rice paper sheets in warm water to soften them.
4. Place a portion of the chicken mixture onto the rice paper and wrap to form dumplings.
5. Cook the dumplings until crispy and coated in the glaze.