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Rice Paper Dumplings with Nước Chấm
40 minPorcje: 4Nutri-Score C€€
C
40 min
40 minRice Paper Dumplings with Nước Chấm
czego potrzebujesz
Składniki
ground chickenMięso454 g
green onion (minced)Warzywa i owoce3 kawałki
kimchi (minced)Produkty świeże120 g
garlic (minced)Warzywa i owoce1 kawałek
fish sauceSpiżarnia5 ml
black pepper (ground)Przyprawy1 g- brown sugarSpiżarnia8 g
- rice paper (22 cm round)Spiżarnia12 kawałki
- avocado oilSpiżarnia30 ml
- fish sauce (for the nước chấm)Spiżarnia30 ml
water (for the nước chấm)Inne30 ml- lemon juice (for the nước chấm)Warzywa i owoce15 ml
sugar (for the nước chấm)Spiżarnia12 g- chili (minced, for the nước chấm)Warzywa i owoce1 kawałek
- garlic (minced, for the nước chấm)Warzywa i owoce1 kawałek
na porcję
Wartości odżywcze
329kcal
- Węglowodany
- 26 g
- Białko
- 25 g
- Tłuszcz
- 14 g
czego użyjesz
Przybory
Miska ×2
Patelnia
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 1
Make the filling
- In a bowl, combine the ground chicken, green onion, kimchi, garlic, fish sauce, black pepper and brown sugar.
- Mix well until evenly combined.
- Krok 2
Wrap the dumplings
- Dip a rice paper sheet in water until just softened.
- Place a spoonful of filling in the center and fold the sides over to enclose it into a parcel.
- Repeat with the remaining rice paper and filling.
- Krok 3
Pan-fry the dumplings
- Heat the oil in a frying pan over medium heat.
- Fry the dumplings in batches until golden and crispy on both sides and the chicken is cooked through.
- Krok 4
Make the nước chấm
- Stir together the fish sauce, water, lemon juice and sugar until the sugar dissolves.
- Add the minced chili and garlic.
- Krok 5
Serve
- Serve the crispy dumplings hot with the nước chấm on the side.