Rice paper dumplings

Name: Rice paper dumplings
Prep time: 41 min
Cook time: 10 min
Total time: 51 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: ¼ white cabbage; 1 carrot; 3 ½ oz shiitake mushrooms; 14 oz ground pork; 2 cloves garlic; ⅔ oz ginger; 2 tsp soy sauce; 2 tsp sesame seed oil; 3 green onions; 20 rice paper sheets; ¼ cup + 1 tbsp vegetable oil; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 ½ tsp sesame seeds; 2 green onions

A Vietnamese dinner made with pork. Ready in about 51 minutes. Difficulty: medium.

41 minPrep (about)
10 minCook (about)
51 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

11 oz ground pork

Fresh & other

¼ white cabbage Shopping tip: Green cabbage (UK: white cabbage).
1 carrot
2 ⅔ oz shiitake mushrooms
2 cloves garlic
½ oz ginger
2 green onions Shopping tip: Green onions (scallions).
15 rice paper sheets
1 ¼ tsp sesame seeds
2 green onions Shopping tip: Green onions (scallions).

Sauces & oils

1 ½ tsp soy sauce
1 ½ tsp sesame seed oil
4 tbsp vegetable oil
1 ½ tbsp soy sauce
1 ½ tbsp rice vinegar

How to make it

Steps in our own plain words.

Tip the cabbage in a food processor and blitz till finely chopped.
Season with ½ tsp salt.
Toss well.
Set aside for 15 mins.
Tip in a clean tea towel plus squeeze out as much as you can.
Tip into a bowl with spring onions, sesame oil, soy sauce, ginger, garlic, pork mince, mushrooms and the carrot.
Season with black pepper.
Scrunch everything together using your hands, mixing fully until everything is mixed.
Soak your spring roll sheets for 2 seconds in shallow dish of warm water.
Move to an oiled chopping board.
Working with one sheet at a time.
Spoon 1 heaped tbsp of the filling in the middle.
Fold the bottom up plus over the filling.
Fold down the top of the sheet.
Your sides to fully encase plus make a neat square.
If the dumpling wrap it again, soak another sheet and feels a little fragile.
Repeat with the rest of the sheets plus filling, transferring your dumplings to oiled plate as you go.
Heat the oil in a big, non-stick frying pan over a medium-high heat.
Fry the dumplings for 3-5 mins till golden.
Use slotted spoon or spider to turn them.
Cover with a lid.
Heat for another 3-4 mins until golden.
Remove the lid.
Cook for 1-2 mins.
While that cooks, mix all the dipping sauce ingredients in little bowl.
Dish up your dumplings using the dipping sauce on the side.