Pork Rice Paper Dumplings
Gluten Free and Dairy Free
Prep time 40 min. Cooking time 30 min. Cooling time 10 min. 180 calories per serve, serves 6. Makes 30 small dumplings.
Ingredients
50g mushrooms
4 cloves garlic
4g fresh ginger
50g spring onions
fresh chilli, to taste
30g bean sprouts
60g carrots
10g fresh coriander
4 tsp gluten free soy sauce
500g extra lean pork mince (blitz your own)
salt and pepper
3 tsp sesame oil
15 x 16cm round rice papers
Method
Use a food processor or a knife to finely chop mushrooms, garlic, ginger, spring onions, chilli, bean sprouts, carrots and coriander. Mix ingredients in a bowl and pour in soy sauce. Stir in pork mince and season with salt and pepper. Heat a large non-stick frying pan and fry pork in 1 tsp of sesame oil until pork is fully cooked. Allow the pork to cool slightly. Wet several rice papers at once and lay them separately and flat on the bench to soften. For small dumplings cut the softened papers in half. Place a heaped teaspoon of filling into each paper half and gently fold one end over the filling, tuck in the sides then wrap over the top. Gently stretch the paper so there are no holes. (To fold the large dumplings follow the directions on the back of the rice paper packet, it is the same method as folding fresh rice paper rolls.) Heat a large non-stick frying pan with 2 tsp of sesame oil and gently place dumplings on the pan. Cook each side until golden. Keep dumplings separated as they stick together and tear. Serve hot.
If the small dumplings are too time consuming then use whole rice papers to make large dumplings.
