Rice Paper Pork Dumplings
Savory pork dumplings encased in a crispy rice paper covering, eat as the main course of your meal, an appetizer, or a snack!
Ingredients
Rice Paper Dumplings
- 1/2 head cabbage finely minced
- salt
- 1 large carrot finely grated
- 2-3 cloves garlic pressed
- 1-2 inches long fresh ginger finely grated
- 1/2 lb ground pork
- 1 tbsp sesame seed oil
- 1-2 tbsp liquid aminos
- 32 rice paper wraps
- 1 tbsp sesame seed oil for cooking
Dipping Sauce
- 1 clove garlic pressed
- 1/4 cup liquid aminos
- 1/4 cup rice vinegar
- 1 pinch sugar to taste
- 1 green onion chopped
Instructions
- Make sure you cabbage is minced extremely finely - I like to use a food processor to get it minced really small. After mincing, add it to a bowl in layers, salting each layer liberally in between and let sit. The salt helps pull out the water from the cabbage to prevent your dumplings from being soggy.
- Once your cabbage is all chopped really small and salted, squeeze out hand fulls at a time to remove the water and place the squeezed cabbage into a new bowl - you can also use a really fine cheese cloth for this part to squeeze out all the water.
- Mince your carrots extremely finely and add to the bowl with the cabbage.
- Add your pork, pressed garlic, minced ginger, sesame oil, and liquid aminos to the same bowl and mix with your hands.
- Wet a rice paper wrapper and place on a damp surface.
- Add about 2 tbsp of the filling in a square shape in the middle of the rice paper.
- Fold each side of your rice paper over the filling - see note above about how to fold it.
- Wet a second rice paper wrapper and place the original wrapped dumpling in the center and wrap again so that your dumpling is double wrapped with two wrappers.
- Repeat until you've wrapped all your dumplings.
- Heat a non-stick pan over medium high heat then add a little sesame oil for cooking.
- Place the dumplings in the pan in a single layer so they're not touching and cook for 3-4 minutes, then flip and cook for another 3-4 minutes until the pork is cooked through and the rice paper is a crispy golden brown. I like to add a tsp of water and cover with a lid for 3 minutes after flipping them, and then let finish cooking uncovered for the last minute, but if you want an even crispier dumpling don't add this step - just make sure your pork reaches an internal temperature of 160 degrees.
- Mix the dipping sauce ingredients together and serve with the dumplings.