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Crispy Rice Paper Dumplings
By Marion Grasby · marionskitchen.com
Makes about 12
30 min
Pan-fried rice paper parcels filled with pork, noodles and vegetables, served with chilli oil and soy sauce.
| 50 g / 50 g bean thread (cellophane/glass) noodles | Soak bean thread noodles 5 min | Cook noodles 2 min, drain & cool | Fill & press dumplings | Pan-fry first batch 2–3 min per side until golden | Pan-fry second batch 2–3 min per side until golden | Drizzle with chilli oil, serve with soy sauce | ||
| 1 tbsp vegetable oil (for the filling) | Stir-fry garlic-pepper paste 10 sec | Add pork, stir-fry 5 min | Add carrot, cabbage, noodles & fish sauce, stir-fry 2 min, cool | |||||
| 2 garlic cloves, peeled | Pound garlic & pepper to paste | |||||||
| ½ tsp black peppercorns | ||||||||
| 100 g / 100 g pork mince | ||||||||
| ½ cup / 60 g coarsely grated carrot | ||||||||
| ½ cup / 40 g finely sliced red cabbage | ||||||||
| 1 tbsp fish sauce | ||||||||
| 3 rice paper rounds (about 22 cm / 8.5 inches in diameter) | Cut rice paper into quarters, soften in hot water | |||||||
| 1 tbsp vegetable oil (for cooking the first batch) | ||||||||
| 1 tbsp vegetable oil (for cooking the second batch) | ||||||||
| Marion's Kitchen Crispy Chilli Oil, or chilli oil of your choice | ||||||||
| soy sauce, to serve |
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