Rice Paper Dumpling
INGREDIENTS
For the filling:
250 g ground lean pork
250 g shrimp, peeled and roughly chopped (I like big chunks)
4 finely minced garlic
1 tbsp finely minced ginger
4 green onions, finely chopped
1/4 cabbage, finely chopped
2 tbsp light soy sauce
3 tbsp Shaoxing wine (or dry sherry)
½ tsp salt
1 tbsp oyster sauce
1½ tbsp sugar
3 tbsp sesame oil
1 tsp five spice powder
INSTRUCTIONS
Mix everything in one direction until the filling becomes slightly sticky and cohesive.
To wrap:
Wet a sheet of rice paper, add filling, and quickly scrunch it up with your fingers to form a dumpling.
Place wrapped dumplings on lettuce leaves so they don’t stick to the plate.
Steam or pan-fry until crispy and finish with spicy chili oil
TIPS
To test out the dumpling filling flavor, put a small chunk inside a bowl and steam it then give it a taste and adjust accordingly.