Rice paper dumplings

What you need

Ingredients

Measured for 12 servings.

• 0.25 pcs (approx. 225 g)White Cabbage
• 1 pcs (approx. 80 g)Carrots
• 100 gShiitake Mushrooms
• 400 gGround Pork
• 10 gGarlic
• 20 gGinger
• 10 mlSoy Sauce
• 10 mlSesame Seed Oil
• 45 gSpring Onions
• 20 pcs (approx. 170 g)Rice Paper Sheets
• 75 mlVegetable oil
• 30 mlSoy Sauce

Make it

Method

1. 01

   Finely shred 225 g white cabbage and squeeze it firmly in a clean towel to remove excess moisture. Grate 80 g carrot; finely chop 100 g shiitake, 10 g garlic, 20 g ginger and 45 g spring onions. Mix with 400 g ground pork, 10 ml soy sauce and 10 ml sesame oil.

2. 02

   Dip each of the 20 rice-paper sheets briefly in warm water until pliable; do not oversoak. Put about one twentieth of the filling in the centre, fold in all sides and seal into a compact square. Keep finished parcels apart on a lightly oiled plate so they do not stick.

3. 03

   Heat the measured 75 ml vegetable oil across batches in a large non-stick lidded skillet over medium heat. Fry parcels in a single layer for 3–5 minutes until the bottoms colour, turn carefully, cover and cook 4–6 minutes more. Check a central pork filling reaches 71°C; repeat with remaining parcels, allowing about 20 minutes total.

4. 04

   Let the surface crisp briefly uncovered. Divide the 20 parcels into 12 serving portions as recorded, and serve with the separate 30 ml soy sauce for dipping; do not reuse utensils that touched raw pork.