Ingredients
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1 lb ground pork
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1 cup shredded cabbage
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2 green onions, finely sliced
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1 tbsp fresh ginger, grated
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2 cloves garlic, minced
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1 tbsp Ocean’s Halo NoSoy sauce
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1 tsp toasted sesame oil
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1 package Ocean’s Halo Spring Roll Rice Wraps
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Cabbage leaves or parchment paper (to line the steamer)
Instructions
1. Mix the Filling
In a bowl, combine the pork, cabbage, green onions, ginger, garlic, soy sauce, and sesame oil. Mix until the filling is uniform and holds together.
2. Prepare the Steamer
This is the most important step for steamed rice paper. Line your steamer basket (bamboo or metal) with parchment paper poked with holes, or better yet, whole cabbage leaves. Lightly brush the liner with a tiny bit of oil to guarantee the dumplings won’t stick.
3. Wrap Carefully
- Cut a single rice paper in half before dipping it in water.
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Dip the half rice wrap in warm water for 5-10 seconds and lay it flat.
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Place 1 tablespoon of filling in the center.
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Fold the wrap into a small “parcel” or a traditional half-moon shape.
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Note: You only need a single layer of rice paper for steaming.
4. The Steaming Process
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Bring about an inch of water to a boil in your pot or wok.
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Place the dumplings in the lined steamer basket, making sure they are at least 1 inch apart. If they touch, they will fuse together.
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Place the steamer over the boiling water, cover with a tight lid, and steam for 8–10 minutes. The rice paper will become completely translucent, and the pork should be opaque and firm.
5. Serving
Turn off the heat and let the steamer sit for 2 minutes before opening. This helps the rice paper “set” so it’s less likely to tear when you lift the dumplings out.
