Asanebo Style Rice Paper Dumplings

Ingredients

• 0.5 lb Ground pork (referred to as 'ground pork' in transcript)
• 4 Shiitake mushrooms (finely chopped)
• 0.5 cup Mushrooms (additional variety, finely chopped)
• 2 clove Garlic (minced)
• 2 Green onion (finely sliced)
• 4 Oba (Shiso leaves) (chopped)
• Salt (to taste)
• Black pepper (to taste)
• 1 tbsp Sesame oil (for the filling)
• 1 Egg (to bind the filling)
• 12 Rice paper wrappers (small or medium rounds)
• 2 tbsp Cooking oil (for pan-frying)
• Japanese mustard (for dipping sauce)
• 1 tbsp Vinegar (for dipping sauce)

Steps

1. 1

   Prepare the filling by combining the ground pork, chopped shiitake mushrooms, other mushrooms, minced garlic, sliced green onions, and chopped oba (shiso) in a large mixing bowl.

2. 2

   Season the mixture with salt and black pepper to taste.

3. 3

   Add the sesame oil and one egg to the bowl. Mix everything together thoroughly until the filling is well-combined and slightly tacky.

4. 4

   Prepare a shallow dish with warm water. Dip one sheet of rice paper into the water for a few seconds until it just begins to soften, then lay it flat on a clean work surface.

5. 5

   Place a small spoonful of the pork filling in the center of the rice paper. Fold the sides over the filling and roll it up tightly to create a dumpling shape.

6. 6

   Heat cooking oil in a skillet over medium heat.

7. 7

   Place the dumplings in the skillet, ensuring they are not touching as they can be sticky. Pan-fry until the rice paper is crispy and golden brown on all sides and the pork filling is cooked through.

8. 8

   While the dumplings cook, prepare a dipping sauce by mixing Japanese mustard and vinegar together.

9. 9

   Serve the hot dumplings immediately with the mustard-vinegar dipping sauce.

Notes

Oba is also known as Shiso or Perilla leaves; it adds a unique, bright herbal flavor common in Japanese cuisine. If you cannot find it, you can substitute with mint or basil, though the flavor profile will change.

Nutrition per serving

• dumplings
• pork
• rice paper
• gluten-free
• pan-fried
• appetizer
• Japanese-inspired