Chicken Rice Paper Dumplings

Juicy, steamy, ridiculously easy. These are not your average dumplings. Think gluten-free, no soy, no MSG — just real ingredients wrapped in rice paper with a sneaky serve of Natural Body Glue® for extra gut-loving goodness. No dough, no fuss, just serious flavour.

GF | DF | RSF 
Makes 20-25 Dumplings 

Ingredients:⁠
500g Free-Range Chicken Mince⁠
2 tbsp Cornflour/Tapioca Flour⁠
1 tsp Coconut Aminos⁠
4 Spring Onions, finely sliced⁠
4 Garlic Cloves, minced⁠
1 tbsp Gevity Rx Natural Bone Broth Body Glue⁠
1 cm Ginger, minced⁠
½ tsp Salt⁠
Pinch Pepper⁠
20-25 Rice Paper Sheets⁠
Dipping Sauce:⁠
2 Spring Onion, finely sliced⁠
4 tbsp Coconut Aminos⁠
2 tbsp Rice Vinegar⁠
2 tbsp Sesame Oil⁠
1 tbsp Gevity Rx Souped-Up Sriracha Mayo⁠
1 tbsp Coconut Sugar⁠
2 tsp Sesame Seeds⁠
2 tsp Chilli Flakes⁠
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What to do:⁠
1. Combine all sauce ingredients in a bowl and set aside.⁠
2. In a large bowl, combine chicken mince, cornflour/tapioca flour, coconut aminos, spring onion, garlic, bone broth, ginger, salt and pepper.⁠
3. Add a rice paper sheet to a bowl of warm water to soften. Place down softened sheet on a clean surface, fold in each edge to create a square. ⁠
4. In the centre add a tablespoon of chicken mixture. Fold two edges pinching together, fold in the remaining two edges and pinch so it all sticks together. - Repeat with the remaining mixture.⁠
5. Steam dumplings in a steamer for 10 minutes or until cooked through.⁠
6. Serve dumplings with sauce to enjoy⁠