Ingredients
- Rice paper 2 packs
- Pork mince 500g
- Soy sauce half a cup
- Sesame oil 2 tablespoons
- Crushed Ginger 2 table spoons
- 2 cups of finely chopped Caggabe (can be any kind wombok, green, purple)
- 5 finely chopped spring onions (green onion)
- 3 Celery sticks finely chopped
- 1 carrot grated
- Abc sweet Soy sauce for dipping (as much per preferences )
- Vegetable oil 4 table spoons (for frying)
- Water
Method
- Chop all the vegetables and place them in a large frying pan with half the vegetable oil.
- Gently pan fry the vegetables for 3 minutes then add the pork mince.
- Stir in Ginger and soy let fry until the mince is all cooked.
- Once everything is cooked turn the heat off and stir in the sesame oil.
- In a large bowel of water dip in 2 rice paper sheets, lay them next to each other on a clean surface (the rice paper will soften over time)
- Scoop a generous amount of pork filling into the centre of one rice paper sheet.
- Fold the sheet over the filling like you are wrapping a present/parcel. (Fold the paper while its still firm but not firm enough to break when folding) Flip the first parcel over and repeat with the other rice paper sheet next to it (so you are double wrapping)
- Once you have folded all the filling Into little square parcels you are then going to fry them in a large pan using the remaining vegetable oil.
- Fry the dumplings until they are golden brown, then serve with the abc Sweet Soy sauce to dip in.
Product used in recipe
- ABC - Sweet Soy Sauce
