Dinner

Rice Paper Dumplings

Name: Rice Paper Dumplings
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 1/4 White cabbage, finely chopped, salted, rested, and squeezed dry; 1 Carrot; 100g Shiitake mushrooms; 400g Ground pork; 2 cloves Garlic, minced; 20g Ginger; 2 tsp Soy sauce; 2 tsp Sesame seed oil; 3 Spring onions, thinly sliced; 20 Rice paper sheets; 75 ml Vegetable oil; 2 tablespoons Soy sauce; 2 tablespoons Rice vinegar; 1/2 tbs Sesame seed; 2 Spring onions, sliced; ½ tsp Salt; Black pepper, to taste; Warm water, warm, as needed

Crispy Vietnamese-style rice paper dumplings filled with pork, vegetables, shiitake mushrooms, and aromatic seasoning, served with a tangy soy dipping sauce.

50 min
600 kcal
Vietnamese

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Place the cabbage in a food processor and blitz until finely chopped.
Step 2:
Season the cabbage with ½ tsp salt, toss well, and set aside for 15 minutes.
15 min
Step 3:
Transfer the cabbage to a clean tea towel and squeeze out as much water as possible.
Step 4:
Put the cabbage in a bowl with the carrot, shiitake mushrooms, ground pork, garlic, ginger, soy sauce, sesame oil, and spring onions.
Step 5:
Season with black pepper.
Step 6:
Scrunch everything together with your hands until well combined.
Step 7:
Soak one rice paper sheet for a couple of seconds in a shallow dish of warm water, then transfer it to an oiled chopping board.
Step 8:
Spoon 1 heaped tablespoon of filling into the middle of the sheet.
Step 9:
Fold the bottom up and over the filling.
Step 10:
Fold down the top of the sheet, then fold in the sides to fully encase the filling and make a neat square.
Step 11:
If the dumpling feels fragile, soak another sheet and wrap it again.
Step 12:
Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go.
Step 13:
Heat the vegetable oil in a large non-stick frying pan over medium-high heat, ensuring the pan is no more than one-third full.
Step 14:
Fry the dumplings for 3–5 minutes, until golden brown.
3–5 min
Step 15:
Use a slotted spoon or spider to turn the dumplings.
Step 16:
Cover with a lid and cook for another 3–4 minutes, until golden.
3–4 min
Step 17:
Remove the lid and cook for 1–2 minutes.
1–2 min
Step 18:
Meanwhile, combine all the dipping sauce ingredients in a small bowl.
Step 19:
Serve the dumplings with the dipping sauce on the side.