# What You'll Need:
→ Dumpling Filling
01 - 7 oz ground chicken or pork (or 7 oz firm tofu, crumbled, for vegetarian/vegan)
02 - 1 small carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 2 spring onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tbsp ginger, grated
07 - 2 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tbsp sesame oil
09 - 1 tsp sugar
10 - 1/2 tsp black pepper
→ Dumpling Assembly
11 - 16 rice paper wrappers (8.5 inch diameter)
12 - 2 tbsp vegetable oil (for pan-frying)
13 - Warm water (for softening wrappers)
→ Dipping Sauce
14 - 3 tbsp soy sauce
15 - 1 tbsp rice vinegar
16 - 1 tsp sesame oil
17 - 1 tsp honey or maple syrup
18 - 1 small garlic clove, finely grated
19 - 1/2 tsp chili flakes (optional)
# How to Make It:
01 - In a large bowl, combine meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 - Prepare a large shallow dish with warm water. Dip one rice paper wrapper in water for 6-8 seconds until pliable but not limp. Avoid oversoaking to prevent tearing.
03 - Place softened wrapper on a clean, damp towel. Position 2 tablespoons filling in center. Fold bottom edge over filling, fold in sides, then roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in non-stick skillet over medium heat. Arrange dumplings seam-side down. Cook 2-3 minutes until golden and crispy. Flip and cook opposite side 2-3 minutes. Work in batches to prevent overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in small bowl until well combined.
06 - Transfer crispy dumplings to serving plate. Serve immediately while hot with dipping sauce on the side for optimal texture.
