Chicken and Veggie Dumpling Bites (Printable)

Crispy bites filled with seasoned chicken and colorful veggies wrapped in rice paper for gluten-free snacking.

# What You'll Need:

→ Filling

01 - 9 oz ground chicken
02 - 1 medium carrot, finely shredded
03 - 1 small zucchini, finely shredded
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 teaspoon cornstarch
10 - ½ teaspoon ground white pepper
11 - ½ teaspoon salt

→ Wrapping and Frying

12 - 20 rice paper wrappers, 8.5 inches diameter
13 - 2 tablespoons vegetable oil for frying

→ Dipping Sauce

14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon honey or maple syrup
17 - ½ teaspoon chili flakes

# Method:

01 - In a mixing bowl, combine ground chicken, shredded carrot, shredded zucchini, chopped spring onions, minced garlic, and grated ginger. Add soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
02 - Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds until pliable and flexible, then transfer to a clean, damp kitchen towel.
03 - Place 1 heaping tablespoon of filling in the center of each softened wrapper. Fold the bottom edge up over the filling, fold in both side edges, and roll tightly to enclose completely. Repeat with remaining filling and wrappers.
04 - Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings seam-side down without overcrowding. Fry 2 to 3 minutes per side until golden and crisp, adding additional oil as needed. Ensure filling is cooked through.
05 - Remove cooked dumplings and drain briefly on paper towels. Repeat frying process with remaining dumplings, adding oil as necessary between batches.
06 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl until combined.
07 - Transfer dumpling bites to a serving platter and serve hot with dipping sauce alongside.

# Expert Advice:

01 -
  • Gluten-free and dairy-free — rice paper wrappers make this naturally suitable for those avoiding gluten and dairy.
  • Ready in just 40 minutes — 25 minutes of prep and 15 minutes of cooking means you can have a stunning appetizer on the table quickly.
  • Packed with vegetables — shredded carrot and zucchini add color, nutrition, and a lovely texture to every bite.
  • Crowd-pleasing appetizer or snack — yields 20 dumpling bites, perfect for sharing at parties or enjoying as a light meal.
  • Endlessly adaptable — swap the chicken for turkey, pork, or tofu without changing the method at all.
02 -
  • Do not over-soak the rice paper — 10–15 seconds in warm water is enough; over-soaking makes the wrappers tear during rolling.
  • Squeeze excess moisture from zucchini before adding it to the filling to keep the mixture firm and easy to wrap.
  • Work in batches — avoid overcrowding the skillet so each dumpling gets proper contact with the hot surface and crisps evenly.
  • Seam-side down first — starting seam-side down in the pan seals the wrapper shut and prevents the dumplings from opening during cooking.
  • Use a damp kitchen towel as your rolling surface to prevent the soaked rice paper from sticking and tearing.
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