Rice paper pork dumplings

Ingredients

Makes about 33 dumplings

Filling:

• 400g of organic pork

• 4 scallions, roughly chopped

• 4 garlic cloves

• 1 thumb of ginger, roughly chopped

• 1 red chilli, deveined and deseeded

• A dozen coriander sprigs

• 2 tbsp of tamari or gluten free soy sauce 

• 1 tbsp of sesame oil

17 rice paper sheets

Sauce:

• 3 tbsp of tamari or gluten free soy sauce

• 1 tbsp of rice vinegar 
  

Instructions

1) Add all of the filling ingredients to a food processor and blend until all of the components are well combined. Set aside. (*1)

2) Take the rice papers, and cut them into 4. Take two sheets and soak them one on top of the other in a bowl with warm water, until they soften ( about 1-2mins). 

3) Place the sheets on a cutting board, making sure they are one on top of the other, creating a two layered sheet. Fold the three edges, to create rounder edges. Add a teaspoon of filling in the centre, and take the two sides of the sheet and fold in the middle to seal together. Press firmly around the filling to seal all of the edge together. Take the to extremities and fold to seal tightly together. Set the dumpling aside on a piece of parchment paper (*2) and repeat the process to make all of the dumplings.  

4) Make the sauce by combining soy sauce and vinegar in a small bowl. 

5) Steamed option: Boil water in a pot. Line a steaming basket with parchment paper and fill with as many dumplings it can hold, making sure they are not sticking one to the other. Once the water is boiling, reduce the heat to medium/low and place the steaming basket over the pot, covered. Steam for 8mins, and enjoy right away. Repeat with remaining dumplings. (*3)
Fried option: Heat a pan over medium heat. Melt a nub of coconut or avocado oil in the pan, and add the dumplings. Cover the pan for 4 mins, then uncover and flip the dumplings. Fry them on each side until they are golden and crispy. 

*1 If you don’t have a food processor, you can combine the filling in a bowl. Make sure all of the ingredients are finely minced and chopped.

*2 If the extremities separate while the dumpling is resting, just press firmly again to seal together.

*3 You can leave any dumpling you’re not eating overnight in the fridge, and cook the next day. You also have the option to freeze them uncooked.