Ingredients:

  • 1 lb (450g) ground pork
  • 2 cups (60g) finely shredded cabbage
  • 2 scallions (10g), thinly sliced
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15g) fresh ginger, minced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (42g) honey
  • 1 tsp (5ml) sriracha
  • 1 tsp (3g) cornstarch
  • 1 tbsp (15ml) cold water
  • 12-15 sheets (150g) round rice paper wrappers
  • 2 tbsp (30ml) neutral oil

Instructions:

  1. In a large mixing bowl, combine the ground meat, shredded cabbage, scallions, sesame oil, ginger, garlic, salt, and pepper. Mix vigorously until the filling becomes slightly tacky and well-incorporated.
  2. Dip one sheet of rice paper into warm water for 10–15 seconds until pliable but not overly soft. Lay it flat on a clean surface. Place 1.5 tbsp (22g) of filling in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly like a small burrito. Repeat for all sheets.
  3. Heat the neutral oil in a non-stick skillet over medium-high heat. Carefully place the dumplings in the pan, ensuring they do not overlap to allow for a crispy skirt.