These Thai spiced chicken dumplings are one of our family favourites. So much so that I have to make a double batch each time.
They are good for the gut, contain lots of colour through spice, herbs and vegetables and are simple to make. They are also blood sugar balancing, gluten and dairy-free.
Delicious as a starter, canapé, or a light meal with some stir fried Pak choi and noodles of choice.
Place all the dipping sauce ingredients in a nice bowl and set aside.
Place the minced chicken, spring onions, ginger, garlic, coriander, sesame oil, soy and black pepper in a large bowl and mix well.
Dip a piece of rice paper quickly in a bowl of room-temperature water. Immediately take it out and cut it into quarters.
Add a spoonful of chicken mix into each quarter, wrap it up into a dumpling, and place it on a plate. Repeat until you have used all the mixture.
Place 2 tbsp of olive oil and gently heat in a pan; when you can feel the heat, add the dumplings and cook for a couple of minutes on each side until the chicken is cooked through and the outside is golden and crispy.
Serve with the dipping sauce.
