Crispy Rice Paper Dumplings

Finely chop the green onion and set aside.

In a large bowl combine ground chicken, oyster sauce, 1 tbsp soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt to taste, and the chopped green onion; mix until evenly incorporated.

Heat a non‑stick skillet over medium heat and lightly coat with a quick spray of cooking oil.

Add the chicken mixture to the pan, breaking it up with a spatula, and sauté until the meat is fully cooked and no longer pink, about 5–6 minutes; transfer to a bowl and let cool slightly.

Prepare a shallow dish of water. Quickly dip each rice‑paper sheet into the water for no more than 10 seconds—just enough to soften without becoming soggy—then lay flat on a clean work surface.

Place a heaping teaspoon of the cooked chicken filling in the center of each softened sheet. Fold the sheet into a square or triangle, pressing the edges to seal the filling inside.

Wipe the skillet clean, return it to medium‑low heat, and lightly spray again with cooking oil.

Arrange the folded dumplings in a single layer in the pan. Cook for 2–3 minutes per side, or until the rice paper turns a light golden‑brown and becomes crisp.

While the dumplings finish cooking, whisk together the remaining 2 tbsp soy sauce, chili oil, sesame oil, sesame seeds, and water to create a dipping sauce.

Transfer the crispy dumplings to a serving plate, drizzle with a little of the sauce or serve it on the side, and enjoy while hot.