Vietnamese Rice Paper Dumplings

Name: Vietnamese Rice Paper Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 0.25 pcs White cabbage; 1 pcs Carrot; 100 g Shiitake mushrooms; 400 g Ground pork; 2 clove Garlic; 20 g Ginger; 2 tsp Soy sauce; 2 tsp Sesame oil; 3 pcs Green onions; 20 pcs Rice paper sheets; 75 ml Vegetable oil; 2 tbsp Soy sauce; 2 tbsp Rice vinegar; 0.5 tbsp Sesame seeds; 2 pcs Green onions

Delicate dumplings with a fresh filling of ground pork, mushrooms and vegetables, wrapped in thin rice paper and crispy from frying. The perfect dish for a festive table or a cozy dinner with a spicy dipping sauce.

Ingredients

0.25 pcs White cabbage
1 pcs Carrot
100 g Shiitake mushrooms
400 g Ground pork
2 clove Garlic
20 g Ginger
2 tsp Soy sauce
2 tsp Sesame oil
3 pcs Green onions
20 pcs Rice paper sheets
75 ml Vegetable oil
2 tbsp Soy sauce
2 tbsp Rice vinegar
0.5 tbsp Sesame seeds
2 pcs Green onions

Instructions

Shred the cabbage in a food processor until finely chopped. Sprinkle with half a teaspoon of salt, mix well and let sit for 15 minutes. Place the cabbage on a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a bowl, add grated carrot, chopped mushrooms, ground pork, minced garlic, grated ginger, soy sauce, sesame oil and chopped green onions. Season with pepper to taste. Mix thoroughly with your hands until the filling reaches a uniform consistency.
Prepare the rice paper sheets: quickly dip each sheet into warm water for a couple of seconds, then place on an oiled cutting board. Place 1 heaping tablespoon of filling in the center of each sheet. Fold the bottom edge of the sheet over the filling, then fold the top edge, followed by the side edges to create a neat square dumpling. If the dumpling seems fragile, wrap it with a second softened sheet. Place finished dumplings on an oiled plate.
Heat vegetable oil in a large non-stick skillet over medium-high heat (the oil level should not exceed one-third of the skillet's height). Fry the dumplings for 3–5 minutes until golden brown. Turn them using a slotted spoon, then cover the skillet with a lid and cook for another 3–4 minutes until completely golden. Remove the lid and cook for 1–2 minutes more for extra crispness.
In a small bowl, mix all the dipping sauce ingredients: soy sauce, rice vinegar, sesame seeds and chopped green onions.
Serve the hot dumplings with the dipping sauce on the side.