Servings | Prep Time | Cook Time | Passive Time |
3rolls | 20minutes | 12minutes | 15minutes |
Servings | Prep Time |
3rolls | 20minutes |
Cook Time | Passive Time |
12minutes | 15minutes |
Ingredients
- Making dumplings
- 450 grams lean ground chicken
- 3 tablespoons gluten-free soy sauce
- 100 grams package frozen chopped spinach
- 1 teaspoon sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon white wine
- 1 tablespoon cornstarch
- 2 green onions
- 2 tablespoons sesame oil
- 215.90 mm 100% rice paper spring roll wrappers
- For dipping sauce
- 240 ml .gluten-free light soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon minced ginger sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
Servings: rolls
Units:
Ingredients
Servings: rolls
Units:
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Instructions
- To make the dumplings: Mix together all ingredients except the rice paper and half the sesame oil.
- Dip rice paper into warm water until soft, remove, and shake off excess water
- Place a dumpling wrapper on a lightly floured work surface and spoon about a tablespoon of the filling in the middle. Wrap paper loosely around filling by folding in the corners and gently rolling closed. Since the rice paper is damp it will seal shut. Repeat with remaining dumpling wrappers and filling. Place on a baking sheet that has been covered with waxed paper and freezes for 15 minutes. If you want the dumplings to hold together even tighter, freeze for 30 minutes.
- Drizzle remaining sesame oil on a plate and arrange partially frozen dumplings on the plate. Place the plate in a bamboo steamer over a pot of simmering water. If it is a small steamer or if all the dumplings don’t fit on one plate, you may need to do several batches or place in multiple layers of the steamer.
- Steam for 10 minutes until cooked through.
- To make dipping sauce: Mix all ingredients together, and refrigerate until ready to serve.
- To serve, garnish steamed dumplings with additional green onions; dipping sauce can be drizzled over the dumplings or served alongside.
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