Rice paper dumplings Recipe

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.

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.

Heat the oil in a large, non-stick frying pan over medium-high heat. Fry the dumplings for 3-5 minutes until they're golden brown on the bottom. Use a slotted spoon or spider to carefully turn them.

Cover the pan with a lid and cook for another 3-4 minutes, until the wrappers are golden all over and the filling is cooked through. Remove the lid and continue to cook for 1-2 minutes more, letting any remaining moisture evaporate and the wrappers crisp up.