Made with AI
Crispy Pork Mince Rice Paper Dumplings
45 min 469 kcal per serving Medium
Ingredients
4 Servings
- rice paper sheets16 sheets
- lean pork mince500 g
- garlic, minced15 g
- fresh ginger, grated20 g
- spring onion, finely sliced80 g
- cabbage, finely shredded300 g
- carrot, grated120 g
- large egg1 piece
- soy sauce30 ml
- vegetable oil20 ml
Instructions
- 1
Prepare the filling: In a large bowl, combine the lean pork mince, minced garlic, grated ginger, spring onion, shredded cabbage, grated carrot, egg, and soy sauce.
- 2
Mix thoroughly: Use clean hands or a spoon to mix until the filling becomes slightly sticky and evenly combined.
- 3
Soften the rice paper: Fill a wide shallow dish with warm water. Dip 1 rice paper sheet into the water for a few seconds, just until pliable but not too soft.
- 4
Fill the dumpling: Lay the softened rice paper on a clean board. Place about 2 tablespoons of pork filling in the center.
- 5
Fold the dumpling: Fold the bottom edge over the filling, fold in the sides, then roll tightly to form a compact parcel. Repeat with the remaining rice paper sheets and filling.
- 6
Rest briefly: Place the dumplings seam-side down on a lightly damp surface and let them sit for 5 minutes so the wrappers settle and become slightly tacky.
- 7
Heat the pan: Add the vegetable oil to a large non-stick frying pan and heat over medium heat.
- 8
Cook the dumplings: Place the dumplings in the pan seam-side down, leaving space between each one. Cook for 3–4 minutes until the bottoms are golden and crisp.
