Asanebo-Style Rice Paper Dumplings

Ingredients

• 450 g ground pork
• 100 g shiitake mushrooms (finely chopped)
• 100 g white mushrooms (finely chopped)
• 3 garlic (cloves, minced)
• 3 scallions (chopped)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp sesame oil
• 1 egg (to bind the mixture)
• 12 rice paper (round sheets)
• Japanese mustard (Karashi) (for serving)
• rice vinegar (for the sauce)
• chili oil (for the sauce)

Steps

1. 1

   In a large bowl, combine the ground pork, chopped shiitake mushrooms, chopped white mushrooms, garlic, and scallions.

2. 2

   Season the mixture with salt, pepper, and sesame oil. Add the egg to help the ingredients bind together.

3. 3

   Mix everything vigorously by hand until the filling is well integrated and slightly sticky.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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 per serving

• dumplings
• rice paper
• pork
• Asian food
• appetizer
• main course
• pan-fried