Ingredients
For the dumplings:
- 2 tablespoons olive oil, divided (plus more)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 tablespoon peeled and grated fresh ginger
- 3 green onions, chopped
- 200 g mushrooms (e.g. mix of 150 g cremini and 50 g shiitake), brushed clean, trimmed and finely chopped
- 100 g Chinese cabbage, shredded
- 1 medium carrot, grated
- 1/2 tablespoon soy sauce or tamari
- pinch of sea salt
- Freshly ground pepper, to taste
- 16 rice paper (Ø 22 cm)
To garnish:
- green onion, thinly sliced
- sesame seeds
Ponzu dip for serving:
- 80 ml unseasoned rice vinegar (Japanese)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon freshly squeezed lemon juice
Instructions
Prepare the filling:
- In a large non-stick skillet pan, heat 1 tablespoon olive oil and 1 teaspoon sesame oil over medium to medium-high. Add the garlic, ginger, and green onion and sauté until fragrant, about 10 seconds.
- Add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until softened. Transfer to a large bowl and stir in the carrot, cabbage, and soy sauce. Season with salt and pepper. Set aside to cool to room temperature before preparing the dumplings.
Prepare the ponzu dip:
- In a small bowl, mix together the rice vinegar, soy sauce, and lemon juice. Set aside.
Prepare the rice paper:
- Fill a large bowl with warm-hot water and soak the rice papers for 5 seconds or until just softened. The rice paper will continue to soften seconds, so be careful not to soak it too long. It should be flexible but not completely soft when removing it from the water.
- Lift the sheet carefully from water, placing it on your working surface. TIP: Lightly moisten your work surface so that the rice paper sheet doesn’t stick to it. Alternatively, cover a cutting board with a clean tea-towel.
Assemble the dumplings:
- Place about 2 heaping tablespoons of the filling onto the middle of the rice paper in an even rectangular-shaped layer (see pictures above).
- Fold the top of the rice paper down, over the filling, followed by the bottom-half and the sides. (Alternatively, start with the top, then the sides and finally the bottom).
- Repeat one more time. Place the wrapped dumpling seamed/folded side down so that the thickness of the rice paper is the same on both sides (double wrapping helps avoid tearing when pan-frying the dumplings).
Pan-fry the dumplings:
- Heat a large non-stick skillet over medium-high heat. Add a little oil to the pan to coat the bottom. Once hot, work in batches to fry the dumplings. IMPORTANT: make sure there is enough space between each dumpling so they don’t stick together and are easier to flip. Cook until golden brown and crispy (3-5 minutes per side). Remove from pan and repeat for the second batch, adding more oil, if needed.
- Garnish with a sprinkle of sesame seeds and green onion. Serve with the ponzu dip on the side. Enjoy!
Nutrition
Notes
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