Ingredients:

  • 1/2 lb ground pork
  • 2 cups shredded cabbage
  • 1 cup grated carrots
  • 3 cloves minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 2 stalks green onions
  • 15 sheets rice paper wrappers
  • 3 tbsp neutral oil
  • 2 cups warm water

Instructions:

  1. Heat a splash of oil in a pan over medium heat. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
  2. Add the ground pork to the pan. Cook until no longer pink, breaking it apart with a spatula.
  3. Stir in the shredded cabbage and grated carrots. Sauté for 3-5 minutes until the vegetables have softened and released their moisture.
  4. Stir in the soy sauce, sesame oil, sugar, and green onions. Remove from heat and let the mixture cool slightly.
  5. Dip one sheet of rice paper into warm water for 2-3 seconds until pliable.
  6. Place the damp wrapper on a clean, flat surface. Scoop 2 tbsp of filling into the center.
  7. Fold the bottom edge over the filling, tuck in the sides, and roll tightly upward to seal.
  8. Heat neutral oil in a non-stick skillet over medium-high heat. Sear dumplings until mahogany-colored and crisp on all sides.