Zucchini Rice Paper Dumplings
TOTAL TIME
15mins
-
COOK TIME
15mins
-
SERVES
2
These are healthy rice paper dumplings, made by wrapping a meat filling with added zucchini in rice paper and then baking.
‘Gyoza Dumpling Dipping Sauce’ is used for both the dipping sauce and seasoning the meat filling.
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Ingredients
4 rice paper sheets
200g minced pork
1/2 zucchini (100g)
20g spring onions -finely chopped
2 tsp sesame oil
Gyoza Dumpling Dipping Sauce for serving small plate
For the meat filling
(A)2 tbsp Gyoza Dumpling Dipping Sauce
(A)1/2 tbsp sesame oil
(A)5g garlic -finely chopped
(A)10g ginger -finely chopped
(A)Black pepper to taste
Method
- Cut the zucchini into quarters lengthwise and then slice it into pieces about 5 mm wide.
- In a bowl, combine the minced pork with (A) and mix well, kneading as you go. Add the zucchini and spring onions, and mix thoroughly.
- Lightly grease a frying pan with sesame oil. Dip 2 rice paper sheets in water and layer them in the pan and spread the meat filling. Fold the edges of the rice paper over the filling. Dip the remaining rice paper sheets in water, place them on top of the filling and fold the edges underneath to seal the dumplings tightly.
- Heat a frying pan over low-medium heat. Add half of the sesame oil around the edges of the pan. Cook until golden brown, then flip the dumplings. Add 1 tbsp water, cover with a lid, and steam for about 5 minutes. Remove the lid, add the remaining sesame oil around the edges, and cook until crispy.
- Put into small pieces and arrange on a serving plate. Serve with a small plate of Gyoza Dumpling Dipping Sauce for dipping.
Key tip
Place the meat filling on the rice paper, then fold the outer edges over the filling to press it against the top layer of rice paper, ensuring a tight seal.
Since they are large, be careful when flipping them to avoid burns, using a spatula.
Products used
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