Rice Paper Dumplings

Ingredients

• 10 Rice paper (Standard-sized round sheets)
• 250 g Ground pork (Or chopped shrimp for the filling)
• 2 Scallions (Finely chopped)
• 2 cloves Garlic (Finely minced)
• 1 tsp Fresh ginger (Grated)
• 1 tsp Sesame oil (For the filling)
• 1 tbsp Soy sauce (To season the filling)
• 2 tbsp Vegetable oil (For frying)
• Chinsu fish sauce (For dipping, to taste)

Steps

1. 1

   In a medium bowl, combine the ground pork (or shrimp), chopped scallions, garlic, ginger, sesame oil, and soy sauce. Mix well until all ingredients are integrated.

2. 2

   Prepare a workstation with a large plate of warm water and a clean, slightly damp surface.

3. 3

   Dip a sheet of rice paper in the warm water for a few seconds until pliable but not too soft.

4. 4

   Place a tablespoon of the filling in the center of the rice paper. Fold the sides toward the center and then roll tightly to create a square or rectangular parcel.

5. 5

   Optional: For extra strength and a chewier texture, wrap the dumpling in a second dampened sheet of rice paper.

6. 6

   Heat the vegetable oil in a non-stick skillet over medium heat.

7. 7

   Place the dumplings in the skillet, ensuring they do not touch each other, as rice paper is very sticky.

8. 8

   Cook for 3-4 minutes per side until the rice paper is crispy and golden, and the filling is fully cooked.

9. 9

   Remove from the skillet and serve immediately accompanied by Chinsu fish sauce for dipping.

Notes

Be sure not to overcrowd the dumplings in the pan, as rice paper sticks easily to other objects while cooking. Using a second layer of rice paper helps prevent the filling from leaking out during cooking.

Nutrition per serving

• main dish
• appetizer
• gluten-free
• rice paper
• dumplings
• pan-fried
• asian fusion