Thai Basil Chicken Dumplings With Rice Paper Wrappers

Ingredients

• 20 pieces Rice Paper Wrappers (8‑inch sheets, keep sealed until use)
• 1 pound Ground Dark Meat Chicken (prefer thigh meat for juiciness)
• 1 pound Napa Cabbage (core removed, finely chopped)
• 2 medium Shallots (thinly sliced)
• 1 teaspoon Kosher Salt (Diamond Crystal; use half if using Morton)
• 1 cup Thai Basil Leaves (stems removed, loosely packed)
• 1 tablespoon Fish Sauce (Thai style, adds umami)
• 1 tablespoon Cornstarch (helps bind the filling)
• 2 cloves Garlic (smashed, not eaten)
• 3 pieces Red Thai Chilies (keep stems, slit, not seeded; wear gloves)
• 2 tablespoons Distilled White Vinegar (provides clean sourness)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Granulated Sugar (balances heat and sour)
• 1 cup Vegetable Oil (for shallow frying, heat to ~350°F)

Instructions

1. Make Dipping Sauce

   Combine sliced red Thai chilies, smashed garlic cloves, distilled white vinegar, soy sauce, and granulated sugar in a small saucepan. Heat over medium heat, stirring, until the sugar fully dissolves (about 5 minutes). Remove from heat and let cool.

   Time: PT5M

   Temperature: medium heat

2. Prep Cabbage and Shallots

   Remove the core from the napa cabbage, stack the leaves, and finely chop (1/8–1/4 inch). Thinly slice the shallots. Place both in a large bowl.

   Time: PT5M

3. Salt and Rest

   Add 1 teaspoon kosher salt to the chopped cabbage and shallots, toss to coat, then transfer the mixture to a colander set over a bowl. Let sit for 10 minutes to draw out excess moisture.

   Time: PT10M

4. Squeeze Out Moisture

   After 10 minutes, press the cabbage‑shallot mixture firmly with clean hands (or wrap in cheesecloth and twist) to extract as much liquid as possible.

   Time: PT3M

5. Chop Thai Basil

   Pluck the leaves from the stems, discard tough stems, and roughly chop the leaves.

   Time: PT3M

6. Prepare Chicken Mixture

   In a separate bowl, combine the ground dark meat chicken, 1 tablespoon fish sauce, minced red Thai chili (seeds removed), and 1 tablespoon cornstarch. Mix thoroughly with your hands until the mixture becomes slightly sticky.

   Time: PT5M

7. Combine Filling

   Add the squeezed cabbage‑shallot mixture and chopped basil to the chicken bowl. Mix everything together until evenly distributed.

   Time: PT5M

8. Soak Rice Paper Wrappers

   Briefly dip each rice paper sheet in a shallow bowl of warm water (about 10 seconds) just until pliable. Lay them flat on a parchment‑lined surface.

   Time: PT5M

9. Assemble Dumplings

   Place about 1 tablespoon of filling in the center of each wrapper. Fold the bottom edge up over the filling, then bring the sides together and press to seal, forming a semi‑circle. Place folded side down on parchment.

   Time: PT15M

10. Heat Oil for Shallow Frying

    Add enough vegetable oil to a skillet to reach about 1/8‑inch depth. Heat over medium‑high until the oil shimmers (≈350°F).

    Time: PT3M

    Temperature: medium‑high heat

11. Fry Dumplings

    Place dumplings flat‑side down, spaced 1 inch apart. Fry 2–3 minutes until the bottom is golden and crisp. Flip gently and fry the other side another 2–3 minutes, lowering heat slightly to avoid burning.

    Time: PT10M

    Temperature: medium heat

12. Drain and Serve

    Remove dumplings with tongs and place on a wire rack or paper towels to drain excess oil. Serve immediately with the prepared dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

20g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Rice Paper Wrappers: Spring roll wrappers
• Instead of Ground Dark Meat Chicken: Ground turkey thigh
• Instead of Napa Cabbage: Green cabbage
• Instead of Shallots: Red onion
• Instead of Kosher Salt: Sea salt
• Instead of Thai Basil Leaves: Regular sweet basil
• Instead of Fish Sauce: Soy sauce
• Instead of Cornstarch: Arrowroot powder
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Red Thai Chilies: Bird's eye chilies
• Instead of Distilled White Vinegar: Rice vinegar
• Instead of Soy Sauce: Tamari
• Instead of Granulated Sugar: Honey (1 tsp)
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Colander
• Large Mixing Bowl
• Small Saucepan
• Measuring Tablespoon
• Spatula or Wooden Spoon
• Skillet or Frying Pan
• Parchment Paper
• Tongs
• Kitchen Gloves (optional)
• Paper Towels

Critical Steps — Do Not Skip

• Salting and resting the cabbage and shallots to draw out moisture
• Squeezing out excess liquid from the cabbage‑shallot mixture
• Sealing the rice paper wrappers properly to prevent leaks
• Shallow frying until both sides are golden and the filling is cooked through

Chef Tips from the Video

• Use dark‑meat chicken for extra juiciness and flavor absorption.
• A generous amount of Thai basil adds aroma and helps keep the filling tender.
• Squeezing the salted cabbage by hand gives you better control than using a cheesecloth.
• When folding, press the edges lightly; you don’t need perfect pleats—just a good seal.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings in an airtight container for up to 2 days. Re‑heat in a hot skillet to regain crispness.

Freezer: Raw, sealed dumplings can be frozen on a tray for 1 hour, then transferred to a zip‑top bag; fry from frozen, adding 2‑3 extra minutes per side.

Room temperature: Do not leave at room temperature for more than 2 hours due to the chicken filling.

Make-Ahead Tips

• The dipping sauce can be made up to 2 days ahead; store in a sealed jar in the refrigerator.
• Prepare the filling and keep it refrigerated for up to 24 hours before assembling.
• Raw dumplings can be frozen on a tray before frying; fry directly from frozen for a crisp texture.

Frequently Asked Questions