Crispy Rice Paper Chicken and Vegetable Dumplings

Finely mince 100 gr Chicken Fillet, shred 50 gr Cabbage into thin strips, finely dice 40 gr Cultivated mushrooms, chop 15 gr Spring Onion, and mince 1 clove Garlic and 5 gr Ginger root.

In a bowl, mix 14 ml Soy Sauce, the juice squeezed from ¹/₄ piece Lime, ¹/₄ tbsp Sesame oil, ¹/₂ tbsp Honey, 10 ml Water, and ³/₄ tsp Sesame seeds to make the dipping sauce.

Heat ¹/₂ tbsp Sesame oil in a large skillet over medium-high heat, then add the minced 100 gr Chicken Fillet and cook for 4 to 5 minutes, breaking it apart with a spatula.

Stir the shredded 50 gr Cabbage, diced 40 gr Cultivated mushrooms, minced 1 clove Garlic, and minced 5 gr Ginger root into the pan, cooking for 5 minutes until all moisture evaporates.

Add 11 ml Soy Sauce and the chopped 15 gr Spring Onion to the pan, toss well for 1 minute, remove the filling from heat, and let it cool slightly.

Briefly dip each piece of 40 gr Rice paper wrappers in a shallow dish of warm water for 2 seconds, transfer to a damp surface, spoon the chicken filling in the center, and fold tightly into rectangular parcels.

Heat 1 ¹/₄ tbsp Sunflower oil in a large non-stick skillet over medium heat, arrange the parcels seam-side down without touching, and fry for 3 to 4 minutes per side until crisp and golden brown.

Transfer the dumplings to a serving plate, sprinkle with the remaining ¹/₂ tsp Sesame seeds, and serve immediately alongside the prepared dipping sauce.