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Thai Spiced Easy Chicken Dumplings

Thai spiced chicken dumplings on the plate, with a bowl dip

 200 g minced lean chicken
 2 spring onions, chopped
 1 large knob of ginger, finely grated
 1 small pinch of chilli flakes
 2 cloves of garlic, minced
 1 small packet of fresh coriander, finely chopped
 1 tsp sesame oil
 1 tbsp light soy sauce/tamari (gf option)
 Rice paper (I buy mine in Tescos)
 Olive oil – to cook with.
 2 tbsp tbsp soy sauce/tamari (GF)
 1 tsp rice vinegar
 1 tsp sesame oil
 1 tsp chilli oil
1

Place all the dipping sauce ingredients in a nice bowl and set aside.

2

Place the minced chicken, spring onions, ginger, garlic, coriander, sesame oil, soy and black pepper in a large bowl and mix well.

3

Dip a piece of rice paper quickly in a bowl of room-temperature water. Immediately take it out and cut it into quarters.

4

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.

5

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.

6

Serve with the dipping sauce.

Nutrition Facts

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Serving size

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