Chicken Rice Paper Dumplings with Sesamo Peanut Dipping Sauce
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
AppetizerMain Ingredient
ChickenOccasion
Restaurant Favorites, EntertainingIngredients
For Dumplings
- 1 pound ground chicken
- 1 cup finely chopped cabbage
- 1 small carrot finely grated
- 2 tablespoons San-J Tamari Soy Sauce
- 2 tablespoons San-J Sesamo divided
- 2 teaspoons kosher salt
- 3 cloves garlic minced
- 2 green onions finely chopped
- 1 1/4-inch knob ginger, finely grated
- 12 8.5-inch round rice paper wrappers
For Dipping Sauce and Serving
- 1/2 cup creamy unsweetened peanut butter
- 2 tablespoons San-J Tamari Soy Sauce
- 2 tablespoons lime juice
- 2 3/4 teaspoons San-J Sesamo
- 2 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons honey
- 2 green onions thinly sliced, for garnish
- Toasted sesame seeds for garnish
Directions
- For dumplings: Mix chicken, cabbage, carrot, San-J Tamari Soy Sauce, 1 tablespoon San-J Sesamo, salt, garlic, green onion and ginger together in a large bowl until combined.
- Fill a wide bowl with warm water. Working one at a time, dip rice paper wrappers into water for a few seconds, and then transfer to work surface. Spread approximately 3 tablespoons of the chicken mixture in the center of the rice paper wrappers, forming a 1/2-inch-thick square. Fold the edges of the rice paper over the filling to form a square dumpling. Repeat with remaining rice paper wrappers and chicken mixture.
- Heat remaining San-J Sesamo in large skillet over medium heat. Working in batches if necessary, cook dumpling until golden-brown, crisp and fully cooked, about 3-4 minutes per side.
- For dipping sauce and serving: whisk peanut butter, San-J Tamari Soy Sauce, lime juice, San-J Sesamo, crushed red pepper flakes and honey together in a small bowl until combined. Garnish dumplings with green onions and sesame seeds. Serve with dipping sauce and enjoy.
