Ingredients:

  • 1 lb ground pork
  • 2 cups finely shredded cabbage
  • 3 scallions, finely minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 tsp white pepper
  • 20-24 sheets circular rice paper wrappers
  • 2 cups warm water
  • 3 tbsp neutral oil

Instructions:

  1. Combine the ground pork, shredded cabbage, scallions, soy sauce, sesame oil, ginger, garlic, and white pepper in a large bowl. Mix vigorously by hand or with a fork until the mixture becomes tacky and well-combined.
  2. Dip one sheet of rice paper into warm water for 2-3 seconds until slightly firm. Lay it on a clean surface and place 1 tbsp of filling in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly.
  3. For maximum crispiness, repeat the dipping process with a second sheet of rice paper and wrap it over the first dumpling.
  4. Heat neutral oil in a skillet over medium-high heat until shimmering. Place dumplings in the pan, leaving one inch of space between each.
  5. Fry for 3-4 minutes per side, rotating with tongs until the exterior is mahogany-colored and sounds hollow when tapped with a spatula.