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Korean Rice Paper Dumplings | Crispy with Chicken
(0)
35 min
Quick
Knuspr-Küche
Außen herrlich kross gebraten und innen herrlich saftig gefüllt: Diese koreanischen Rice Paper Dumplings verbinden zartes Hähnchenhackfleisch, knackigen Kohl und aromatischen Ingwer in einer knusprigen Reispapierhülle. Serviert mit einem pikanten Gochujang-Dip – der absolute Streetfood-Trend für zu Hause!
Preparation method
Prepare the filling
Finely slice or chop the white cabbage and spring onions. Peel and finely grate the garlic cloves and fresh ginger.
In a bowl, thoroughly mix the minced chicken with the white cabbage, spring onions, garlic, ginger, half of the soy sauce (15 ml), half of the sesame oil (7 ml), cornstarch, and a pinch each of salt and pepper until a homogeneous, slightly cohesive mixture forms.
Wrap the dumplings
Prepare a shallow, deep plate with lukewarm water. Briefly dip a sheet of rice paper into the water for about 5 to 8 seconds (it should still be slightly firm, as it will continue to soften on the work surface).
Chef's tip
Tip for maximum crunch: Wrap each dumpling in two layers of rice paper (double wrap). This prevents the filling from bursting open during frying and makes the wrapper twice as crispy.
Do not place them too close together in the pan! Rice paper sticks together easily when moist – it is best to fry them in batches with some space in between.
30 min
Under an hour
