Rice paper dumplings

Name: Rice paper dumplings
Total time: 46 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1/4 White Cabbage; 1 Carrots; 100 g Shiitake Mushrooms; 400 g Ground Pork; 2 clove Garlic; 20 g Ginger; 2 tsp Soy Sauce; 2 tsp Sesame Seed Oil; 3 Spring Onions; 20 Rice Paper Sheets; 75 ml Vegetable Oil; 2 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 1/2 tbsp Sesame Seed; 2 Spring Onions

These rice paper dumplings are filled with a savory mix of ground pork, finely chopped cabbage, carrots, and shiitake mushrooms, seasoned with ginger and garlic. The filling is wrapped in delicate rice paper sheets, then pan-fried until the wrappers are golden and crisp. They're served with a bright, tangy dipping sauce that cuts through the richness of the fried dumplings. It's a satisfying dish that comes together in under an hour.

Recipes.zone

August 14, 2026

Back46 minServes 4

Cook mode

Method

4 steps · 46 min total

01
Prepare the Filling
Blitz the cabbage in a food processor until it's finely chopped. Season it with ½ tsp salt, toss well, and set aside for 15 minutes.
Transfer the cabbage to a clean tea towel and squeeze out as much water as you can. Add the squeezed cabbage to a bowl with the carrot, mushrooms, ground pork, garlic, ginger, soy sauce, sesame oil, and spring onions. Season with black pepper. Use your hands to scrunch and mix everything together until it's evenly combined.
02
Form the Dumplings
Soak the rice paper sheets for a couple of seconds in a shallow dish of warm water, just until pliable, then transfer each sheet to an oiled chopping board. Work with one sheet at a time, spooning 1 heaped tbsp of the filling into the middle.
Fold the bottom of the sheet up and over the filling, then fold down the top, and finally fold in the sides to fully encase the filling and create a neat square. If a dumpling feels a little fragile, you can soak another sheet and wrap it again for extra security. Repeat this process with the remaining sheets and filling, placing the finished dumplings on an oiled plate as you go.