Step 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.

Step 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.

Step 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.

Step 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.