Ingredients
- 2 tbs rice wine vinegar
- 1 tsp honey
- 2 tbs soy sauce
- 2bs water
- Half a cabbage
- 500g pork mince
- Bunch chives
- 2 garlic cloves
- 2 tbs ground ginger
- 4 mushrooms
- 2 carrots grated
- Rice paper
- 2bs sesame oil
- Sesame seeds
Method
- Make the dipping sauce by mixing the honey, soy sauce, rice wine vinegar and water and sesame seeds. Set aside.
- Grate the carrot, finely chop mushrooms, chives and cabbage.
- In a large fry pan, heat sesame oil and garlic.
- Cook the chives, mushroom, cabbage and carrot in the fry man until soft. Remove from pan and set aside.
- On the fry pan, cook pork mince with the ginger until brown.
- Combine cabbage mixture and pork in a large mixing bowl.
- And 2 tbs of the combined mixture to rice paper dipped in water.
- Fold into rectangular parcels. Wrap each dumpling twice (2 sheets of rice paper)
- Cook each dumpling for 3 mins either side in 1 cm of olive oil on a medium to high heat. Don't let the dumplings touch.
- Serve with dipping sauce. Enjoy!
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
