Rice paper dumplings
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish harmonises deep notes of soya and sesame oil with vibrant ginger and garlic, offering a multi-sensory experience of external crunch and a tender interior ideal for an elegant starter or light main course.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soya sauce, sesame oil and spring onions. Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined.
- 2
Nutrition
- Calories
- 790
- Protein
- 35.3g
- Carbs
- 77.5g
Recommended Equipment & Products
- Food processor
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To ensure the rice paper doesn't tear or stick, dip the sheets into lukewarm water for just a few seconds until pliable yet still slightly firm before you begin filling and folding. For an extra touch, sear the dumplings in a pan with a little sesame oil until golden and crispy. Serve with a dipping sauce made of soya sauce, grated ginger and a hint of honey for a sweet flavour.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish harmonises deep notes of soya and sesame oil with vibrant ginger and garlic, offering a multi-sensory experience of external crunch and a tender interior ideal for an elegant starter or light main course.
