Kim Dae-seok's Rice Paper Dumplings
Snack dumplings stuffed with ground chicken breast, tofu, and fresh vegetables, wrapped in rice paper and pan-fried to a crispy exterior and chewy interior.
Ingredients needed 3 servings
Recipe
Cooking tips
- Keep space between rice paper dumplings while frying to prevent sticking.
- Do not soak rice paper too long—only 6–7 seconds in water.
- Check the saltiness of store-bought chicken breast and adjust salt accordingly.
Recommended for
- Those looking to create a fantastic meal using up leftover garlic chivess, onions, mushrooms, and other fridge scraps that are hard to use up on weekends.
- Anyone craving the strong snack appeal of a double texture—crispy crunch with every bite and a chewy, sticky interior like a mochi.
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