Crispy Pork and Scallion Dumplings with Rice Paper

Ingredients

• 450 g ground pork (Another ground protein can also be used.)
• 100 g Chinese chives (Finely chopped.)
• 15 g fresh ginger (Grated or finely chopped.)
• 3 dientes garlic (Finely chopped or grated.)
• 3 green onions (Finely chopped.)
• 2 tbsp cornstarch
• 2 tbsp oyster sauce
• 1 tbsp soy sauce (For the filling; reserve more for serving if desired.)
• 1 tbsp Shaoxing wine (The audio pronounces it as “chasheng wine.”)
• 1 tsp sugar
• 0.25 tsp ground white pepper
• 24 rice paper (Two sheets per dumpling; use approximately 3 tbsp of filling per piece.)
• 3 tbsp vegetable oil (For cooking the dumplings in the pan.)
• 4 tbsp chili oil (For serving.)
• 4 tbsp soy sauce (For serving.)

Steps

1. 1

   Finely chop the Chinese chives, green onions, ginger, and garlic. Measure the cornstarch, sauces, wine, sugar, and white pepper before beginning.

2. 2

   Place the ground pork in a large bowl. Add the Chinese chives, ginger, garlic, and green onions.

3. 3

   Add the cornstarch, oyster sauce, soy sauce, Shaoxing wine, sugar, and white pepper. Mix until everything is evenly distributed and the filling has a sticky, uniform texture.

4. 4

   Heat a large skillet over medium-high heat. Add a small amount of the vegetable oil and place all the filling in the skillet.

5. 5

   Sauté the filling, breaking it up with a spatula, until the pork is completely cooked, no longer pink, and reaches 71 °C in the center. Remove it from the heat and let it cool enough to handle.

6. 6

   Fill a wide, shallow dish with warm water. Dip one sheet of rice paper for a few seconds, until softened but still firm enough to lift.

7. 7

   Place the softened sheet on a clean, flat surface. Put approximately 3 tbsp of the cooked filling in the center, leaving space around the edges.

8. 8

   Fold the sides of the rice paper over the filling and roll it up from the bottom to form a sealed package. Do not tighten it too much, as the paper will continue to soften.

9. 9

   Soften a second sheet of rice paper in the warm water. Place the first wrapped dumpling in the center and fold and roll it again to create a protective double layer.

10. 10

    Repeat the process with the remaining filling and rice paper sheets. Keep the dumplings separated to prevent them from sticking together.

11. 11

    Heat the remaining vegetable oil in a nonstick skillet over medium heat. Add the dumplings, leaving space between them; cook them in batches if necessary.

12. 12

    Pan-fry the dumplings on the first side for approximately 5 minutes, until the surface is golden and crispy. Carefully turn them over and cook the second side for another 5 minutes, or until it is also golden and crispy.

13. 13

    Drain the dumplings on a wire rack or a plate lined with paper towels. Serve hot with chili oil and soy sauce for dipping.

Notes

The quantities were estimated because the video does not provide exact measurements. The filling must be cooked before wrapping. Avoid soaking the rice paper for too long and do not pile up the dumplings, as they may stick together. For a vegetarian version, use a plant-based ground protein and replace the oyster sauce with vegetarian oyster sauce.

Nutrition per serving

• snack
• main course
• skillet cooking
• crispy
• pork
• rice paper
• Asian cuisine
• for sharing