Step 1

Step 2

To balance the flavors, we’ll give the thinly sliced onion a quick pickle. Place the sliced onion in a bowl, cover it with enough vinegar to submerge the slices, then cover the bowl with plastic wrap. Let it sit at room temperature for about 10 minutes to achieve a refreshing crunch.

Step 3

Mix the sweet corn (200g) and mozzarella cheese (100g) thoroughly. This mixture will add a delightful sweetness and cheesy richness to your dumplings.

Step 4

To ensure a satisfying savory depth, we’ll add canned tuna. Drain the oil from the tuna (200g) completely. Excess oil can cause the dumplings to release liquid and potentially burst during cooking, so it’s crucial to drain it well.

Step 5

Cook the Spicy Chicken Stir-fried Noodles according to package instructions. Once cooked, use scissors to chop the noodles into very small, bite-sized pieces. This will make them easier to incorporate into the dumpling filling.

Step 6

Prepare the rice paper wrappers by briefly dipping them in warm or cool water. Avoid over-soaking, as they can become too flimsy. You want them to be pliable but still slightly firm. Lay one wrapper flat on your work surface.

Step 7

Place about 2 tablespoons of the chopped Spicy Chicken Stir-fried Noodles onto the center of the rice paper. Adjust the amount based on your spice preference.

Step 8

Add approximately 2 tablespoons of the corn and cheese mixture. The melted cheese will bind the filling together wonderfully.

Step 9

Next, add about 2 tablespoons of the drained canned tuna. Its mild flavor complements the spicy noodles perfectly.

Step 10

Finally, add about 1 tablespoon of the pickled onions. This adds a pleasant tanginess that balances the richness of the other ingredients.

Step 11

Now it’s time to wrap the dumplings! Be careful not to overfill. Because rice paper is thin, too much filling can cause it to tear. A moderate amount ensures a neat and sturdy dumpling.

Step 12

Fold the open sides of the rice paper inwards towards the center to enclose the filling. Then, starting from the bottom edge, roll it up tightly to form the dumpling shape. If the edges aren’t sticking, lightly moisten them with water to seal.

Step 13

For an extra chewy texture and added durability, you can use a double layer of rice paper. After forming the first dumpling, dip a second rice paper wrapper in water and carefully wrap it around the first dumpling, repeating the folding and rolling process.

Step 14

Once you’ve wrapped the dumpling with a double layer of rice paper, you’ll have a perfectly formed, robust Spicy Chicken Rice Dumpling!

Step 15

For a crispy exterior and chewy inside, pan-fry the dumplings. Heat a generous amount of oil in a skillet over medium-low heat. Fry for about 5 minutes, turning occasionally, until golden brown and crispy. This method yields incredibly satisfying results.

Step 16

If you prefer a softer, steamed texture, place the finished dumplings on a plate, cover tightly with plastic wrap, and poke a few small holes in the wrap with a fork. Microwave for 1 minute. This gentle heating method keeps the dumplings moist and tender.