Rice Paper Rolled Dumplings with Yuzu Kosho Chicken Filling Recipe
These Rice Paper Rolled Dumplings feature a flavorful ground chicken filling infused with ginger, garlic, and yuzu kosho, wrapped in delicate rice paper and pan-fried to a crispy golden perfection. This quick and easy recipe combines steaming softness with a savory, crunchy finish, making it a delightful appetizer or snack ideal for two servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings (approximately 9 pieces)
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Dumpling Filling
- 1 1/2 cup (330 g) ground chicken, pork or plant-based alternative
- 1/2 onion (80 g), finely chopped
- 2 cabbage leaves (80 g), finely chopped
- 1 garlic clove, minced
- 1 tsp ginger, minced
- spring onion, chopped (about 2 tablespoons)
- 1 tbsp salt koji
- 1/2 tbsp yuzu pepper (yuzu kosho)
- 4 tsp kewpie mayo
- 1 tbsp potato starch
- 2 tbsp water
- 1/2 tsp sugar
Wrapping and Cooking
- 3-6 large rice paper wrappers
- cool water, for soaking
- 1 tbsp soy sauce (optional, for soaking water)
- sesame seeds, for coating
- potato starch, for dusting
- oil, for cooking (preferably vegetable or canola oil)
Instructions
- Prepare the filling vegetables: Microwave the finely chopped onion and cabbage in a covered bowl for 60-90 seconds until softened and slightly releasing moisture.
- Mix the filling: In a large bowl, combine the cooked vegetables with ground meat, minced garlic, ginger, chopped spring onion, salt koji, yuzu pepper, kewpie mayo, potato starch, sugar, and water. Mix thoroughly until the mixture becomes paste-like and well incorporated.
- Soak the rice paper: Fill a shallow bowl or tray with cool water and add a splash of soy sauce if desired. Soak one sheet of rice paper for 10-15 seconds until pliable, then place on a clean surface.
- Assemble the rolls: Spread about 150-170 g (one-third of the filling) onto the bottom half of the soaked rice paper and roll it up tightly. Repeat to make two more rolls for a total of three rolls.
- Optional double wrap: For a chewier texture and more secure wrap, optionally wrap each roll with an additional soaked rice paper sheet, especially if the first sheet tears.
- Coat the rolls: Roll each log in sesame seeds or potato starch. Then cut each roll into 3 cm thick pieces.
- Dust dumplings: Place dumplings flat side up and lightly dust both cut sides with potato starch to coat the meat and prevent sticking.
- Pan-fry the dumplings: Heat a generous amount of oil in a large pan over medium-high heat. Once hot, add the dumplings meat-side down and cook for about 5 minutes until golden brown.
- Flip and cook other side: Turn the dumplings over and cook for another 5 minutes until the other side is browned and cooked through.
- Sear rice paper sides: For extra crispiness, sear the rice paper-covered sides for about 1 minute per side until golden and slightly crisp.
- Serve: Remove from pan and serve immediately with your favorite dipping sauce. Enjoy your crispy and flavorful rice paper dumplings!
Notes
- You can substitute ground chicken with ground pork or plant-based alternatives based on preference.
- Double wrapping with rice paper helps keep filling intact and adds chewiness.
- Adjust seasoning of filling to taste, especially salt koji and yuzu pepper levels.
- Use a neutral oil with high smoke point for frying, like vegetable or canola oil.
- Serve with soy sauce, chili oil, or your preferred dipping sauce for enhanced flavor.
- Ensure the pan oil is hot before placing dumplings to achieve crispy texture.