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Crispy Rice Paper Chicken Dumplings

with Chicken Bone Broth Miso Ramen
Gluten Free No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
60 mins
Crispy Rice Paper Chicken Dumplings

Just roll with it because rice paper rolls might be fun, but crispy rice paper rolls? Game-changer. These golden little parcels are filled with juicy chicken, crunchy veg and ginger, then pan-fried for that next-level crunch. Even better, they’re boosted with our Miso Ramen Chicken Broth for umami, collagen and B vitamins in every bite. Dunk, crunch, repeat.

Main Meals
Asian inspired
Pantry Items
View in metric
  • 1.1 lbs chicken mince (or tofu for vegetarian option)
  • 2 carrots, grated
  • 4 spring onions, chopped (reserve ¼ for topping)
  • 1 cup ( 7.9 oz) shredded white cabbage
  • 3 cloves garlic, finely chopped
  • 1 tbsp (0.2 oz) grated ginger
  • 2 tbsp (1 fl oz) Chicken Bone Broth Miso Ramen
  • 1 tbsp ( 0.75 oz) honey
  • 6 tbsp (3 fl oz) coconut oil, for frying and cooking
  • Rice paper 
  • Toasted sesame seeds, for garnish

For the dipping sauce:

  • ⅓ cup ( 2.7 fl oz) tamari
  • ½ tbsp (0.25 fl oz) sesame oil
  • 1 tbsp (0.75 oz) honey
  1. Brown mince in a pan on medium heat with 1 tbsp of coconut oil. Then add the garlic and ginger and stir through for 30 seconds. Add carrot, ¾ of the spring onions and cabbage. Cook until veggies are cooked through and then add the chicken bone broth and ½ tbsp honey. Transfer to a plate to cool (about 10–15 mins).
  2. Meanwhile, mix together the tamari, sesame oil and ½ tbsp honey in a dipping bowl.
  3. Once the filling is cooled, fill a shallow dish with water and dip in a rice paper, place on a chopping board. Add a dessert spoon of filling to the centre, then fold over all of the sides to make a parcel.
  4. Dip a second piece of rice paper into the water, place the parcel, folded side down onto the rice paper and fold the sides over to make a parcel.
  5. Repeat for the remaining filling and rice paper.
  6. Heat a pan with coconut oil over medium heat, add in the dumplings folded side down, press gently with a spatula. Flip and cook on the other side, pressing down gently with a spatula.
  7. Serve dumplings onto a plate, scatter over sesame seeds and spring onions. Serve with the dipping sauce.

Notes:

  • The temperature of the water will influence how quickly your rice paper wrappers go soft. Opt for lukewarm water and soak for about 20 seconds.
  • Lightly oil the plate that you place the wrapped dumplings on (or they might stick).