Rice paper dumplings — a clever twist on dumplings, with a savoury pork and vegetable filling wrapped in rice paper and pan-fried crisp. Served with a tangy soy dipping sauce.
- 1/4 White Cabbage
- 1 Carrots
- 100g Shiitake Mushrooms
- 400g Ground Pork
- 2 cloves minced Garlic
- 20g Ginger
- 2 tsp Sesame Seed Oil
- 20 Rice Paper Sheets
- 75 ml Vegetable Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1/2 tbs Sesame Seed
- 2 sliced Spring Onions
Video
Preparation
- Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well, and set aside for 15 minutes, then tip into a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper and scrunch everything together with your hands until well combined.
- Soak the rice paper sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board. Working one sheet at a time, spoon 1 heaped tbsp of filling into the middle, fold the bottom up and over, fold down the top, then the sides, to make a neat square. If the dumpling feels fragile, soak another sheet and wrap it again. Repeat with the remaining sheets and filling, transferring to an oiled plate as you go.
- Heat the oil in a large non-stick frying pan (no more than a third full) over medium-high heat and fry the dumplings for 3–5 minutes until golden brown. Turn with a slotted spoon, then cover with a lid and cook for another 3–4 minutes until golden. Remove the lid and cook for 1–2 minutes more.
- Meanwhile, combine all the dipping sauce ingredients in a small bowl. Serve the dumplings with the dipping sauce on the side.
