Thai Basil Chicken Rice-Paper Dumplings

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1 lb ground chicken
• 20 wrappers rice paper wrappers
• 1 cup packed fresh Thai basil leaves
• 4 cloves garlic cloves
• 1 large shallot
• 2 chilies bird's eye chili
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 lime lime
• 3 tbsp neutral oil
• for dipping wrappers water
• 1 small, for serving cucumber

Instructions

1. 1Finely mince garlic, shallot, and chilies, then heat a tablespoon of oil in a skillet over medium-high heat.
2. 2Add the aromatics and cook 45 seconds until fragrant, then add ground chicken and break it up with a wooden spoon.
3. 3Stir-fry the chicken 5 to 6 minutes until no pink remains and edges start to brown.
4. 4Season with fish sauce, oyster sauce, soy sauce, and brown sugar; cook another minute until the mixture is glossy and slightly sticky.
5. 5Turn off the heat, fold in torn Thai basil leaves until wilted and intensely fragrant, then squeeze in lime juice and let the filling cool slightly.
6. 6Fill a shallow plate with warm water; dip one rice paper wrapper for 5 to 8 seconds until pliable but still slightly firm.
7. 7Lay the softened wrapper flat, place a spoonful of chicken filling in the center, and loosely gather the edges upward into a rustic pouch without tight folds.
8. 8Repeat with remaining wrappers and filling, keeping finished dumplings under a damp towel so they do not dry out.
9. 9Heat the remaining oil in a nonstick skillet over medium heat; place dumplings seam-side down and pan-fry 2 to 3 minutes until the bottoms turn shatteringly crisp and golden.
10. 10Serve hot with sliced cucumber on the side for cool crunch and extra lime wedges if desired.