Ingredients:

  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 scallions, finely chopped
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 12 sheets circular rice paper
  • 3 tbsp neutral oil
  • 2 cups warm water
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp honey

Instructions:

  1. In a large mixing bowl, combine the lean ground beef, minced garlic, ginger, chopped scallions, soy sauce, sesame oil, salt, and pepper.
  2. Mix by hand or with a fork until the ingredients are evenly distributed, avoiding over-mixing to maintain a light texture.
  3. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 5–10 seconds until pliable but still slightly firm.
  4. Lay the paper flat on a clean surface. Place 1.5 tbsp of the beef mixture in the center.
  5. Fold the bottom edge over the meat, then fold in the sides, and roll tightly upward to create a compact cylinder without air pockets.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Place dumplings on the baking sheet and brush the exteriors with neutral oil.
  8. Bake for 20 minutes or until the shells are mahogany-colored and crispy.
  9. Whisk together soy sauce, rice vinegar, sriracha, and honey in a small bowl to create the dipping sauce.