Chicken & Coriander Dumplings

Chicken & Coriander Dumplings
Chicken & Coriander Dumplings

When you combine Chinese dumplings with Vietnamese rice paper rolls….you get the most delicious gluten-free dumplings ever!

Excluding healthy treats, my favourite type of food has got to be Asian meals. Stir fries, noodles, sushi…anything that uses soy sauce and fish sauce - I am there.

I have tried to recreate some of my fave Asian meals here:

Spring Rolls
Rice Paper Wraps
Vietnamese Stir Fry
Pad Thai
Lemon Chicken
Miso Salmon
Instant Miso Noodles

And now we can add DUMPLINGS to the list! 😋

NOTES:

  • I made 8 large dumplings, which were a tad too big. I would recommend you make them smaller and aim for 12-16 dumplings.

  • For all the coriander haters, you can totally skip it out 😂

  • The steaming time will depend on how big your dumplings are. I steamed mine for 8 minutes.

  • Do not over soak the rice papers or they will be too soft and fall apart.

  • When you wrap the dumplings, make sure there is a double layer of rice paper all the way around the dumpling. With the ones I made, the single layer on the bottom ripped once I took them out of the steamer. For the second lot (which I didn’t film) I wrapped them differently so that the rice paper layer was thicker all the way around - sort of how I wrapped the spring rolls.


Chicken & Coriander Dumplings

Ingredients:

250g chicken mince
1 tsp grated ginger (about 1.5cm)
1 bunch of coriander - leaves and stalks, finely chopped
1 large carrot, grated
1/2 tsp tamari sauce
1/2 tsp sesame seed oil
Large pinch of Himalayan salt
8-16 rice papers

Sauce:

2 Tbsp tamari sauce
1 Tbsp sweet chili sauce
1 tsp sesame oil
1 garlic clove
Pinch of chili (optional)

Instructions:

  1. Make the filling first by mixing all the ingredients together.

  2. Soak a rice paper in hot water (not quite boiling) for about 5-10 seconds and carefully place on a plate. The rice paper is better to be under cooked than over cooked as they will cook again when steaming.

  3. Fold the rice paper around the filling and roll into a ball. Ensuring that there is a double layer of rice paper around the whole dumpling.

  4. Line your steamer with baking paper and add a little coconut oil to prevent sticking. Steam each dumpling for 5-8 minutes. Cut one through the middle to check the chicken is cooked through.

  5. To make the sauce, mix together all of the ingredients.

Serves 2

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛


Join Our Community

Join 11k incredible ladies in our private Facebook Group and receive your copy of our FREE 7 Day Mind & Body Experience eBook. By signing up, you'll also receive a weekly e-mail with new delicious recipes and healthy tips.