- 20 sheets Rice paper20 sheets
- 1 lb Ground pork1 lb
- 1 oz Dried shitake mushroom1 oz
- 2 cloves Garlic2 cloves
- 2-4 Scallions2-4
- 1 tablespoon Fresh ginger1 tablespoon
- 1 tablespoon Fish sauce1 tablespoon
- 2 teaspoons Kosher salt2 teaspoons
- 1/4 cup Fresh mint1/4 cup
- 1/4 cup Fresh cilantro1/4 cup
- 2 tablespoons Sugar2 tablespoons
- 1/2 cup Canola or vegetable oil1/2 cup
Start by rehydrating the shitake mushrooms in boiling water. Allow to soak 10-15 minutes, then remove from water and squeeze to remove any excess liquid. Remove hard stems and finely dice.
Combine mushrooms along with pork, garlic, scallions, ginger, fish sauce, salt, mint and cilantro and one tablespoon of the sugar to form the filling.
Place the remaining sugar into a bowl or cup, and add 2 cups of water.
Working one sheet at a time (and be careful not to get any liquid on the remaining paper sheets), brush the sheet on both sides with the sugar water using a basting or pastry brush. This is the best way to soften the sheets without making them too tacky to work with. They will take 30-60 seconds to soften to rollable/foldable texture.
Once soft, place 2-3 tablespoons of filling into the top middle of the rice paper sheet. Fold the top over the filling, then fold in each side. Now, roll up the little dumpling “pillow”. You can really fold these anyway you prefer, I just find them easier to cook and eat in this shape. Set the dumpling aside on some parchment paper and repeat until all are formed. You can also make these a few hours in advance and hold them in the fridge until you’re ready to cook.
Heat a large non stick stillet over medium high heat, and add the oil. Fry the dumplings in batches as to not overcrowd the pan. Cook for 5-7 minutes per side, then remove onto paper towel to drain. Allow to cool slightly before serving.