Ingredients

3 rice paper rounds (about 22cm or 8.5 inches in diameter)

2 tbsp vegetable oil

Marion’s Kitchen Crispy Chilli Oil, or chilli oil of your choice

soy sauce, to serve

Filling:

50g (1.5 oz) bean thread (cellophane/glass) noodles

1 tbsp vegetable oil

2 garlic cloves, peeled

½ tsp black peppercorns

100g (3.5 oz) pork mince

½ cup coarsely grated carrot

½ cup finely sliced red cabbage

1 tbsp fish sauce

Instructions

Step 1: Soak the bean thread noodles in room temperature water for 5 minutes until bendy but not cooked.

Step 2: Bring a small saucepan of water to a boil. Add the soaked noodles and cook for 2 minutes or until just tender. Drain, then rinse under cold tap water to stop cooking. Cut noodles into shorter lengths with scissors and set aside.

Step 3: Pound the garlic and black peppercorns into a rough paste using a mortar and pestle.

Step 4: Heat a wok over high heat. Add 1 tablespoon of oil and the garlic-pepper paste, stir-frying for 10 seconds until fragrant. Add pork mince, breaking it up with a spatula, and cook for 5 minutes until just done.

Step 5: Stir in the grated carrot, sliced cabbage, cooked noodles, and fish sauce. Cook for 2 more minutes until well combined and vegetables are just wilted. Transfer the filling to a plate and let it cool completely.

Step 6: Cut each rice paper round into quarters with scissors. Dip each quarter in hot water, then place onto a dumpling press to soften. Repeat for the second dumpling press.

Step 7: Spoon a heaped teaspoon of cooled filling onto the center of each softened rice paper quarter. Close the dumpling press firmly several times to seal. Carefully remove the dumpling and place it on a tray lined with baking paper. Repeat with remaining pieces and filling.

Step 8: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Add half the dumplings, spacing them apart to prevent sticking. Cook for 2-3 minutes on one side until golden, then carefully flip and cook the other side for 2-3 minutes until crisp and golden. Transfer to a serving plate and repeat with remaining oil and dumplings. Drizzle with chili oil and serve with soy sauce for dipping.

Tips & Variations

Use a non-stick pan to prevent dumplings from sticking during frying and make flipping easier.

Try substituting pork mince with ground chicken or tofu for a different protein option.

Adding finely chopped fresh herbs like cilantro or mint to the filling can brighten the flavor.

If you don’t have dumpling presses, you can gently fold and seal the softened rice paper quarters by hand.

FAQs

Can I make the filling in advance?

Yes, the filling can be prepared and cooled ahead of time. Store it covered in the fridge and assemble dumplings just before cooking to keep the rice paper fresh.

What can I use if I don’t have dumpling presses?

If you don’t have dumpling presses, soften the rice paper quarters and gently fold them around the filling, sealing the edges with a little water to help them stick.