Crispy Dumplings with Hot & Sour Dipping Sauce

Crispy Rice Paper dumplings with That Dam Jam Sweet Hot and Sour dipping sauce!

For the filling

1 lb ground chicken

3 cloves of garlic, minced

1 T ginger grated

3-4 green onions finely chopped

1 small carrot shredded

1 cup shredded cabbage

2 T soy sauce

1 tsp sesame oil

For the wrappers and frying

12-16 sheets of round rice paper

3 Tablespoons vegetable oil

2 T cornstarch

Dipping sauce

2 T That Dam Jam

1 T unseasoned Rice Vinegar

Mix until combined

Instructions

Heat a large skillet over medium high heat. Add 2 T vegetable oil

Add ground chicken breaking it apart and cook for 5 minutes until it is fully cooked.

Stir in garlic, ginger, green onions, carrot, cabbage, cook for 1 more minute

Season with soy sauce and sesame oil. Remove from heat and allow to cool before wrapping.

Wrapping

Dip one rice paper wrapper in water for 3-4 seconds and lie flat.

Add 1 large tablespoon of filling just below the center of the wrapper.

Fold the bottom eade of the rice paper over the filling and fold in the sides and continue to fold into a square.

Cooking

Heat 2 Tablespoons of vegetable oil over medium high heat.

Place the dumplings in a single layer in the pan, making sure not to touch or they will stick to each other. This recipe may take 2-3 batches depending on the size of you pan.

Pan fry for 2-3 minutes on each side until golden brown and crispy.

Remove and drain on a paper towel.

Move to platter and serve with Hot, Sweet and Sour That Dam Jam Dipping Sauce.

YUMMMM!

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