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

   Weigh and prepare all ingredients for Rice paper dumplings: 0.25 pcs (approx. 225 g) White Cabbage, 1 pcs (approx. 80 g) Carrots, 100 g Shiitake Mushrooms, 400 g Ground Pork, 10 g Garlic, 20 g Ginger, 10 ml Soy Sauce, 10 ml Sesame Seed Oil, 45 g Spring Onions, 20 pcs (approx. 170 g) Rice Paper Sheets, 75 ml Vegetable Oil, 30 ml Soy Sauce. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Shape the mixture containing White Cabbage into even portions; warm a pan over medium heat and add the listed oil if included.

3. 03

   Cook the shaped pieces without crowding the pan for about 15 minutes, turning as needed, until coloured outside and fully hot and cooked within.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Rice paper dumplings into 12 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.