Rice Paper Dumplings

Ingredients

• 1/4white cabbage, finely blended or chopped, salted and squeezed dry
• 1carrots, grated
• 3 1/2 ozshiitake mushrooms, finely chopped
• 14 ozground pork
• 2 clovesgarlic, minced
• 2 tbspginger, peeled and grated
• 2 tspsoy sauce, for the filling
• 2 tspsesame oil, for the filling
• 3scallions, thinly sliced, for the filling
• 20rice paper sheets, spring roll wrappers
• 5 tbspvegetable oil, for frying
• 2 tbspsoy sauce, for the dipping sauce
• 2 tbsprice vinegar, for the dipping sauce
• 1/2 tbspsesame seeds, for the dipping sauce
• 2scallions, sliced, for the dipping sauce

Method

1. 1

   Blend the cabbage in a food processor until finely chopped. Season with ½ tsp salt, toss and set aside for 15 minutes, then squeeze out as much water as possible in a clean dish towel.

2. 2

   Combine the cabbage with the carrot, mushrooms, ground pork, garlic, ginger, soy sauce (2 tsp), sesame oil and scallions (3). Season with black pepper and mix well.

3. 3

   Soak a rice paper sheet for a couple of seconds in warm water until pliable, then lay on an oiled board. Spoon 1 heaped tbsp of filling into the middle, fold up the bottom, fold down the top, then fold in the sides to make a neat parcel. Repeat with remaining sheets.

4. 4

   Heat the oil in a large nonstick skillet over medium-high heat. Fry the dumplings for 3 to 5 minutes, until golden brown underneath. Turn them with a slotted spoon, cover with a lid and cook for 3 to 4 minutes more, then uncover and cook for a final 1 to 2 minutes, until crisp and the filling is cooked through.

5. 5

   Meanwhile, combine the dipping sauce ingredients (soy sauce, rice vinegar, sesame seeds and scallions) in a small bowl. Serve the dumplings with the dipping sauce.

Nutrition per serving