Ingredients:

  • 1 lb (450g) ground chicken breast
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tsp (2g) garam masala
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (6g) fresh cilantro, finely chopped
  • 1 small (50g) green chili, seeded and minced
  • 16 sheets circular rice paper wraps
  • 1/2 cup (120ml) neutral oil
  • 2 cups (480ml) warm water

Instructions:

  1. In a large bowl, combine the ground chicken, garlic, ginger, garam masala, turmeric, salt, pepper, cilantro, and green chili. Mix vigorously until the proteins bind and the spices are evenly distributed.
  2. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 3–5 seconds until slightly softened but still firm. Lay flat on a clean surface.
  3. Place 1.5 tbsp of filling in the center of the rice paper. Fold the sides in and roll tightly into a small cylinder or flat rectangle, ensuring no air pockets remain.
  4. Heat the neutral oil in a non-stick skillet over medium-high heat until shimmering.
  5. Carefully place the dumplings in the pan, ensuring they do not touch. Fry for 2–3 minutes per side until the wrapper is mahogany-colored and crispy.
  6. Remove the dumplings from the pan and drain on paper towels before serving.