Ingredients:

  • 1 lb ground pork
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks green onion, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup finely shredded cabbage, squeezed dry
  • 12-15 sheets circular rice paper
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp maple syrup

Instructions:

  1. In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, pepper, and shredded cabbage.
  2. Mix vigorously in one direction for 2 minutes until the mixture becomes tacky and well-emulsified.
  3. Fill a shallow dish with warm water. Dip one sheet of rice paper for 5–10 seconds until pliable but still slightly firm.
  4. Lay the rice paper flat on a damp cutting board. Place 1.5 tbsp of filling in the center.
  5. Fold the bottom over the filling, tuck in the sides, and roll tightly into a cylinder or a pleated pouch, pressing the seam to seal.
  6. Heat 2 tbsp of neutral oil in a skillet over medium heat until shimmering.
  7. Carefully place the dumplings in the pan and fry until golden brown and crispy on all sides.
  8. Whisk together the dipping sauce ingredients: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 1 tsp maple syrup.