If you are gluten free- you have to make these Crispy Pork Cabbage Dumplings! Ive always felt left out not being able to eat dumplings at restaurants. These are so good and use super clean ingredients. This recipe takes a little bit longer but is super fun to make if you have the time.
Extra Tips: Crispy Pork Cabbage Dumplings
Key with this recipe to to take it really slow! Make sure that you leave the rice paper in the water for enough time for it to become stretchy- but not too long that it starts to break apart. I recommend buying enough rice paper so that you have extra incase a few break. Make sure you wet your wooden cutting board so that the rice paper does not stick. Each dumpling should have two layers- after wrapping the first layer, flip it over so that the folding side is opposite than the first layer. I used this brand of rice paper from Whole Foods! If you love this recipe, try this Crispy Honey Sesame Chicken.
Crispy Pork Cabbage Dumplings
Ingredients
- 2 packages of rice paper
- 1 tsp sesame oil
- 2 cups green cabbage chopped
- 1 cup of red cabbage chopped
- 1/2 cup grated carrots
- 1 lb organic ground pork
- 2 green onions chopped
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 tbsp coconut aminos
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cook down carrots and cabbage in sesame oil
- Mix pork, green onion ginger, garlic, coconut aminos, salt and pepper in a bowl
- Add pork mixture to veggies and cook completely- set a side to cool for a few minutes
- Wrapping station – first add warm water to a large plate until covered. Rinse a cutting board with warm water and set next to it
- Set a piece of rice paper onto the plate until it is covered with water. Let it sit for a few seconds until it changes to a stretchy soft consistency and set onto the cutting board.
- Place about 2 tbsp of pork mixture in the middle of the rice paper and form into a rectangle shape
- Fold each edge of rice paper over- first starting with the bottom, then each side, then the top.
- Flip the dumpling over (folding side facing down)- and repeat with a second layer of rice paper (each dumpling should have two layers of rice paper)
- Repeat process until all dumplings are formed
- Fry on cast-iron for 3 min on each side until crispy
- Top with sesame seeds and green onion
- Serve with sweet chili sauce