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Many of you probably know how obsessed I am with dumplings, so it’s no shock that I’ve really grabbed onto the latest dumpling trend. Using rice paper gives your dumpling this wonderful chewy texture on the inside, yet crispy feel on the outside. As a bonus, rice paper is gluten-free!
Yields 10-15 large dumplings
1 tablespoon Gefen Sesame Oil
1 pound (450 grams) ground meat
1 teaspoon kosher salt
1 teaspoon Gefen Garlic Powder
1/2 teaspoon ground ginger
2 tablespoons soy sauce (gluten free, if needed)
2 tablespoons dried minced onions
2 tablespoons Gefen Sesame Seeds
10–15 sheets rice paper
oil, for frying
1/4 cup soy sauce (gluten free if needed)
1/4 cup Gefen Honey
2 tablespoons rice vinegar
Gefen Sesame Seeds, sliced scallions, and chili flakes, for topping (optional)
Heat oil in a large frying pan over medium heat. Add meat, salt, garlic powder, and ginger. Cook for about five minutes, breaking up the meat as much as possible, until the meat is mostly browned.
Add soy sauce, minced onions, and sesame seeds. Cook, stirring to distribute, for two to three minutes. Remove from heat and set aside to cool.
Place a sheet of rice paper into a bowl or deep plate filled with cold water. Let it soak for about 10 seconds. The rice paper will become more pliable after you remove it from the water, so be careful not to over-soak it. Place onto a sheet of Gefen Parchment Paper.
Place a heaping spoonful of filling in the center of the rice paper. Fold the bottom of the paper up over the filling, then fold both sides over the filling as well. Roll the dumpling toward the end of the paper, fully sealing it. Place on a sheet of parchment paper and set aside. Repeat with remaining rice paper and filling.
Over medium heat, add just enough oil to lightly coat the bottom of a frying pan. Add dumplings and fry for two to three minutes per side, until crispy. Work in batches to prevent overcrowding the pan.
Combine all ingredients in a small bowl. Add toppings, as desired.
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