# What You'll Need:
→ Dumpling Filling
01 - 7 oz ground chicken or pork, or firm tofu crumbled (7 oz for vegetarian/vegan option)
02 - 1 small carrot, julienned
03 - 1 cup finely shredded cabbage
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon grated ginger
07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 1 tablespoon sesame oil
09 - 1 teaspoon sugar
10 - ½ teaspoon ground black pepper
→ Dumpling Assembly
11 - 16 rice paper wrappers, 8.7 inches diameter
12 - 2 tablespoons vegetable oil for pan-frying
13 - Warm water for softening wrappers
→ Dipping Sauce
14 - 3 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sesame oil
17 - 1 teaspoon honey or maple syrup
18 - 1 small garlic clove, finely grated
19 - ½ teaspoon chili flakes (optional)
# How To Make It:
01 - Combine ground chicken or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a large bowl. Mix thoroughly until evenly blended.
02 - Dip one rice paper wrapper into a shallow dish of warm water for 6 to 8 seconds until just softened, avoiding over-soaking.
03 - Place softened wrapper on a clean, damp towel. Spoon 2 tablespoons of filling into the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side down and cook for 2 to 3 minutes until golden and crispy. Flip and cook the other side for an additional 2 to 3 minutes. Cook in batches to prevent overcrowding.
05 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated garlic, and optional chili flakes until combined.
06 - Serve the dumplings hot with the dipping sauce on the side for dipping.
