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Best Rice paper dumplings in San Francisco

Rice paper dumplings

What the real thing tastes like

Real ingredients (via TheMealDB): 1/4 White Cabbage, 1 Carrots, 100g Shiitake Mushrooms, 400g Ground Pork, 2 cloves minced Garlic, 20g Ginger, 2 tsp Soy Sauce, 2 tsp Sesame Seed Oil, 3 sliced thinly Spring Onions, 20 Rice Paper Sheets, 75 ml Vegetable Oil, 2 tablespoons Soy Sauce…

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step 1 Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined. step 2 Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board. Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling. Fold down the top of the sheet, then the sides to fully encase and make a neat square. If the dumpling feels a little fragile, soak another sheet and wrap it again. Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go. step 3 Heat the oil in a

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