Description
Crispy Rice Dumplings combine tender cooked rice with flavorful ground pork or chicken, mixed with fresh vegetables and aromatic spices. These bite-sized delights are coated in crunchy panko breadcrumbs and pan-fried to golden perfection, making them an irresistible appetizer or snack.
Ingredients
Scale
Rice Dumpling Mixture
- 2 cups cooked rice (preferably day-old)
- 1/2 lb ground pork or chicken
- 1 cup chopped vegetables (carrots, green onions, bell peppers)
- 2 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 3 tbsp soy sauce (low-sodium recommended)
- 1 large egg (beaten)
Coating and Frying
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Combine Ingredients: In a large mixing bowl, combine the cooked rice, ground pork or chicken, chopped vegetables, minced garlic, and grated ginger. Mix thoroughly to evenly distribute all ingredients.
- Add Seasoning and Egg: Stir in the soy sauce and beaten egg until the mixture is well combined, which helps bind the dumplings together during cooking.
- Shape Dumplings: Wet your hands slightly to prevent sticking and shape approximately two tablespoons of the filling into small balls or patties, making sure they hold together firmly.
- Coat with Panko: Roll each shaped dumpling in panko breadcrumbs until fully and evenly coated to ensure a crispy exterior once fried.
- Fry Dumplings: Heat oil in a skillet over medium heat. Fry the dumplings in batches, cooking each side for about 3-4 minutes until they turn a golden brown and are cooked through.
- Drain and Serve: Remove the fried dumplings and drain them on paper towels to remove excess oil. Serve hot with your favorite dipping sauce for best flavor.
Notes
- Using day-old cooked rice helps prevent the mixture from becoming too sticky and improves texture.
- You can substitute ground chicken with ground pork, beef, or turkey based on preference.
- Make sure to not overcrowd the skillet while frying to ensure even cooking and crispiness.
- Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Leftover dumplings can be refrigerated for up to 2 days and reheated in a skillet to maintain crispiness.
