Rice Paper Dumplings

Ingredients

• 1/4white cabbage, finely blitzed or chopped, salted and squeezed dry
• 1carrots, grated
• 100 gshiitake mushrooms, finely chopped
• 400 gminced pork
• 2 clovegarlic, minced
• 20 gginger, peeled and grated
• 2 tspsoy sauce, for the filling
• 2 tspsesame oil, for the filling
• 3spring onions, thinly sliced, for the filling
• 20rice paper sheets, spring roll wrappers
• 75 mlvegetable 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
• 2spring onions, sliced, for the dipping sauce

Method

1. 1

   Blitz 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 tea towel.

2. 2

   Combine the cabbage with the carrot, mushrooms, minced pork, garlic, ginger, soy sauce (2 tsp), sesame oil and spring onions (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 non-stick frying pan over medium-high heat. Fry the dumplings for 3–5 minutes until golden brown on the base. Turn with a slotted spoon, cover with a lid and cook for 3–4 minutes more. Remove the lid and cook for a final 1–2 minutes.

5. 5

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