Rice paper dumplings
Rice-paper dumplings — a Vietnamese pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Vietnamese, Dinner
Ingredients
- 0.25 pcs white cabbage
- 1 pcs carrot
- 100 g shiitake mushrooms
- 400 g ground pork
- 2 pcs garlic
- 20 g ginger
- 2 ml soy sauce
- 2 tsp sesame seed oil
- 3 pcs thinly spring onions
- 20 pcs rice paper sheets
- 75 tbsp vegetable oil
- 2 ml soy sauce
- 2 tbsp rice vinegar
- 0.5 g sesame seeds
- 2 g spring onion
Instructions
- Put the cabbage into a food processor and pulse until it's very finely chopped.
- Sprinkle 1/2 teaspoon of salt over the cabbage, toss to combine, and leave it to rest for 15 minutes.
- Move the cabbage to a clean tea towel and wring out as much liquid as you can.
- Add the squeezed cabbage to a large bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions.
- Season with black pepper, then scrunch and knead the mixture with your hands until everything is well combined.
- Pour warm water into a shallow dish and lightly oil a chopping board.
- Dip a spring roll sheet into the warm water for a couple of seconds, then place it on the oiled chopping board.
- Spoon one heaped tablespoon of the filling into the centre of the sheet.
- Fold the bottom of the sheet up over the filling, fold the top down and fold in the sides to make a neat square; if the wrapper feels fragile, soak another sheet and wrap again.
- Transfer the finished dumpling to an oiled plate and repeat with the remaining sheets and filling.
- Pour oil into a large non-stick frying pan to a depth of about one-third and heat over medium-high heat.
- Fry the dumplings for 3-5 minutes until golden brown, turning them with a slotted spoon or spider as needed.
- Cover the pan with a lid and cook for a further 3-4 minutes.
- Remove the lid and cook for a final 1-2 minutes to crisp the dumplings.
- Combine all the dipping sauce ingredients in a small bowl and stir to mix.
- Serve the dumplings hot with the dipping sauce on the side.