Ingredients
Method
Filling
- Heat oil in a wok or pan and sauté ginger and garlic until golden brown. Add shiitake, carrot, and a pinch of salt. Cook for a few minutes until the carrot softens.
- Add the remaining ingredients. Mix well and cook briefly. Allow the filling to cool completely before use.
Assemble
- Prepare two damp kitchen towels using room temperature or cold water. Place one towel on a tray and the other on a work surface. Fill a large bowl with room temperature or cold water.
- Soak one rice paper in the water for five seconds, then place it on the damp towel on the work surface. Wait a few seconds until the rice paper becomes soft and pliable.
- Place approximately one heaping tablespoon of filling in the center. Fold the sides inward to form a parcel and set aside.
- Soak a second rice paper in water, place it on the damp towel, and wait until pliable. Place the first parcel in the center, seam-side down, and repeat the folding process. Place the double-wrapped dumpling on the tray's damp towel and cover. Repeat these steps until all filling is used.
Cook
- Heat oil in a cast iron or non-stick pan. Add the dumplings and cook for a few minutes until the bottoms are crispy. Flip and cook until the tops are also crispy.
- Transfer the cooked dumplings to a rack while finishing the remaining batch. Serve immediately with chili garlic oil.
Nutrition
Notes
- Use damp kitchen towel to assemble the dumplings on, this will prevent the rice papers from sticking to any working surface.
- Place and cover the folded dumplings with damp kitchen towel to prevent them from sticking.
- Double wrap the dumplings, else they'll break when you cook them.
- Re-heat in a pan or even better, use air-fryer, to bring back the crispy skins.