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Homemade Chinese chicken dumplings with vegetables are healthy and easy to make and perfect as a light meal or appetiser.

This recipe came out to be 13 dumplings. 107 Cals/dumpling with the dumpling sauce included. I had 5 dumplings which came out to 537 cals, 40g of protein, 53.2 carbs and 17g of fat.

Crispy Rice Paper Dumplings

The unique thing about this recipe is, instead of using the typical dumpling dough, we're going to use rice papers. You know the ones that you use to make fresh or fried Vietnamese spring rolls? Yes, those!

For more carbs you can double wrap the chicken mince filling with 2 rice papers instead of one. Either air fry them or fry in the pan with cooking spray.

Rice Paper Chicken Dumplings


  • ½ Yellow Onion

  • 2 Garlic Cloves

  • 500g Chicken Mince

  • 300g Mushrooms

  • 150g Asparagus

  • Crunchy Coleslaw

  • 1Tsp Chili

  • 1Tbsp Oyster Sauce

  • 1Tbsp Chinese Cooking Wine

  • 2 Tbsp Soy Sauce

  • 1 Cube Chicken Stock

  • Rice Papers


  • ½ Tbsp Sugar

  • 2 Tbsp Soy Sauce

  • 1Tbsp Rice Vinegar

  • 1Tbsp Chinese Cooking Wine

  • 1/5 Tbsp Sesame Oil


  1. Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden. Add 1 Tsp of Crushed Chilli.

  2. Add chicken mince and cook, breaking it up as you go, until it changes from pink to beige.

  3. Push chicken mince to the side to make enough space for the mushrooms and asparagus.

  4. Add soy sauce, Chinese cooking wine, oyster sauce and chicken stock.

  5. Add the coleslaw last and cook for 1 min to keep it crispy.

  6. When the mince is cooking, make the dumpling sauce:

  7. Mix the sugar and hot water until the sugar dissolves. Add the rest of the ingredients.

  8. Soak the Rice paper in medium hot water for 10 sec.

  9. Add 70g of the chicken mince filling to the centre of the rice paper sheet. Once the rice paper has soften, fold the dumpling.

  10. Air fry the dumpling for 5 min, 240C or fry in the pan with some cooking spray.


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