Description
A gluten-free, high-protein recipe using rice paper as a wrapper for juicy chicken filling with shiitake, ginger, and scallions. Perfect for a quick weeknight meal with a satisfying crunch.
Ingredients
8 oz coleslaw mix (shredded cabbage and carrots)
3.5 oz fresh shiitake mushrooms, diced
1 lb ground chicken (lean)
0.3 oz grated fresh ginger
0.3 oz grated garlic (2 cloves)
3 bulbs scallions, diced
4 tbsp avocado oil
1/4 tsp sea salt (plus small pinch)
1 tbsp coconut aminos
Instructions
Hydrate 4 large rice paper sheets in warm water until pliable but not falling apart
Sauté shiitake mushrooms in 1 tbsp avocado oil until tender
Transfer to bowl, add coleslaw mix and sauté until slightly softened
In a separate bowl, combine chicken, ginger, garlic, scallions, 1 tbsp coconut aminos, and 1/4 tsp salt; cook in 2 tbsp oil until no longer pink
Assemble dumplings by placing equal portions of chicken filling and vegetable mixture on rice paper
Fold opposite edges toward center, then lift bottom edge up and tuck slightly to form rectangular packages
Heat remaining 1 tbsp avocado oil in large skillet
Sear dumplings in single layer over medium heat until golden brown and crisp on bottom (3-4 mins)
Carefully flip and cook until other side is deeply golden and crispy
Notes
Use pre-shredded coleslaw mix for time-saving
High-smoke point oil ensures proper crisping
Double-wrapping keeps filling juicy and prevents sogginess
Store uncooked dumplings in air-tight container for up to 24 hours before cooking
Serve with extra scallions and sesame seeds for garnish
- Prep Time: 20
- Cook Time: 15
- Category: Main dish
- Method: Sautéing
- Cuisine: Asian-Fusion