Ingredients:

  • 1 lb ground chicken breast
  • 2 cups shredded cabbage
  • 1 large carrot, finely grated
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 12-15 sheets circular rice paper wrappers
  • 2 cups warm water
  • 3 tbsp neutral oil
  • 3 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp honey
  • 1 tbsp warm water

Instructions:

  1. Heat 1 tbsp of oil in a skillet over medium-high heat.
  2. Add the ground chicken, cooking until opaque and no longer pink.
  3. Stir in the minced garlic, ginger, and grated carrots; sauté for 2 minutes until fragrant.
  4. Fold in the shredded cabbage and cook until just wilted.
  5. Stir in the hoisin sauce, soy sauce, sesame oil, and white pepper, then remove from heat and let cool slightly.
  6. Fill a shallow dish with warm water and dip one rice paper sheet for 10–15 seconds until pliable but slightly firm in the center.
  7. Lay the paper flat on a cutting board and place 1.5 tbsp of filling in the center.
  8. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward into a cylinder.
  9. Combine the additional hoisin sauce, rice vinegar, sriracha, honey, and warm water in a small bowl to create the dipping sauce.
  10. Sear the dumplings in a non-stick skillet with neutral oil over medium-high heat until mahogany-colored and crispy.