Asanebo-Style Rice Paper Dumplings
Translated from Spanish, the language of the reel.
Asanebo Restaurant cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bessy Rojas on SeeMeCook
An innovative and crispy version of traditional dumplings using rice paper instead of flour dough, filled with a savory mixture of pork and mushrooms.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 9 g
- 45 g
- 14 g
- 50 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 890 g before cooking, which is about 220 g per serving.
Steps
In a large bowl, combine the ground pork, chopped shiitake mushrooms, chopped white mushrooms, garlic, and scallions.
Season the mixture with salt, pepper, and sesame oil. Add the egg to help the ingredients bind together.
Mix everything vigorously by hand until the filling is well integrated and slightly sticky.
Prepare a dish with warm water. Quickly dip a sheet of rice paper in the water until it softens and place it on a clean work surface.
Place a portion of the meat mixture in the center of the rice paper. Fold the sides inward and roll tightly to form a rectangular or square dumpling.
Repeat the process with the remaining filling and rice paper. For extra strength, you can use a second layer of rice paper to wrap the already formed dumpling.
Heat a bit of oil in a skillet over medium heat. Carefully place the dumplings, ensuring they do not touch each other as rice paper is very sticky.
Cook until the bottom is golden and crispy, then flip and cook the other side until the pork is fully cooked and the exterior is crispy.
Prepare a dipping sauce by mixing the rice vinegar, chili oil, and a bit of Japanese mustard. Serve the dumplings hot.
Notes
Rice paper is very sticky when wet; be sure to leave space between the dumplings in the pan. If you want an extra crispy finish, you can use a double layer of rice paper.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 478
- Protein
- 23 g
- Carbs
- 28 g
- Fat
- 30 g
- Fiber
- 2 g
Where the calories come from
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