Meat Dumplings in Rice Paper

Meat dumplings and all Asian cuisine were the first things we missed after switching to a gluten-free, lactose-free, low histamine lifestyle. Due to the variety of ingredients and spices, their unique flavors are quite difficult to recreate at home or control the dish's composition in a restaurant. However, after searching for alternative dough options for meat and vegetables, we discovered rice paper, which became the basis for this recipe.

Preparation time: 30 min

Ingredients:

• 150 g corn
  
• 100 g onion
  
• 200 g chicken mince
  
• soy sauce - don't forget to buy specifically gluten-free sauce, many of them contain gluten by default. You can make the recipe low in histamine by replacing soy sauce with Tamari, as well as glute-free version can be tolerated by some people.
  
• cooking oil
  
• greens, salt to taste
  
• rice paper
  

Instructions:

Step 1:

Slice the onion into small cubes.

Step 2:

Prepare the mince. If frozen, thaw it.

Step 3:

Heat a frying pan over medium heat and add cooking oil.

Step 4:

Place the mince in the pan and sauté until it begins to turn white. Add chopped onion, corn, and greens. Also add 60 ml of water.

Step 5:

Add spices and 1 tbsp soy sauce. Fry until all the water evaporates.

Step 6:

Allow the filling to cool. This is an important step as hot filling can tear the rice paper.

Step 7:

Heat another frying pan over medium heat and add cooking oil.

Step 8:

Take a large flat plate (diameter larger than the rice paper) and fill it with water.

Step 9:

Take a sheet of rice paper and dip it in the water for 1-2 seconds. Remove it from the plate and place it on a dry surface.

Step 10:

Place about 2 tbsp of filling in the center of the wet rice paper sheet (amount of filling depends on the size of the paper).

Step 11:

Fold the sides towards the center to form a envelope.

Step 12:

Place this envelope on the heated frying pan with oil and fry until golden crust.

The dumplings are ready. Serve with soy or tamari sauce.