Rice Paper Dumplings
This recipe requires the gathering and chopping of ingredients but once the filling is mixed together, they’re a breeze to wrap and fry. Use them as a starter or as a main course with some side vegetables. I use a soy based dipping sauce but aged Chinese black vinegar with a drop of sesame oil is also delicious. Yield: 20 2” x 4” dumplings
- 1 pound ground turkey (can substitute ground beef, pork or chicken)
- 2 cups finely shredded green cabbage
- 1 small onion, finely diced
- 1 large carrot, peeled and shredded
- 2 medium garlic cloves, minced or pressed
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground black pepper
- 1 small jalapeño chili, seeded and minced
- 6 large shiitake mushrooms, tops only, diced
- 2 tablespoons soy sauce plus more for dipping sauce
- 1 tablespoon sesame oil plus more to sauté and for dipping sauce
- 2 green onions, white and green parts finely chopped
- 1½ teaspoons kosher salt
- 1 cup of cold water mixed with 2 tablespoons seasoned rice vinegar
- 20 round rice paper wrappers, 8½” diameter
- Safflower or canola oil for frying
1. In a large bowl, mix together the turkey, cabbage, onion carrot, garlic, ginger, black pepper, jalapeño, shiitake, soy sauce, sesame oil, green onions and salt until evenly combined.
2. Place the cold water and rice vinegar mixture in a shallow bowl or pie plate large enough to accommodate the rice wrapper. If the water is warm the wrappers will soften too quickly and spilt.
3. Ready a cutting board to receive the damp wrapper and to wrap the dumplings on.
4. Line a sheet pan with parchment paper and then place a piece of plastic wrap on top to receive the finished dumplings.
5. Dip the rice wrapper into the water until it is thoroughly moistened. Lay on the cutting board and wait until the wrapper is flexible enough to roll. It should be softened but not too floppy.
6. Place about one-third cup of filling on the edge of the wrapper closest to you and flatten lightly. Roll the filling over to cover with the wrapper. Bring the sides of the wrapper to the center to cover the filling and roll like a burrito tucking the sides in as you go. Flatten the dumpling lightly and place on the prepared pan. Repeat with the remaining wrappers and filling.
7. Do not let the finished dumplings touch each other or they will stick together and tear. Dumplings can be covered with plastic wrap and additional dumplings placed on a second layer.
8. When the dumplings are all wrapped, cover the pan tightly with plastic wrap to keep them from drying out and refrigerate if you won’t be cooking them immediately.
9. Heat a large non-stick skillet over medium heat. Add 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil. When the pan is hot, add the dumplings and cook until golden and blistered about 2 minutes. Do not let the dumplings touch or they will stick together. Turn the dumplings over and brown on the other side for 2 minutes. Turn back to the first side, reduce the heat and cook for 2 more minutes until the dumplings are cooked through. Use a spatula to transfer to a serving plate while you cook the remaining dumplings.
10. Make the dipping sauce: Mix 1 tablespoon soy sauce and ½ teaspoon sesame oil per person in small bowls.
11. Serve dumplings hot with dipping sauce.
Sesame Oil may be purchased from The Vineyard Kitchen Larder.