Making rice paper dumplings
I made rice paper dumplings with chives and sweetened meat.
2 serving
Within 60 minutes
햐야신스
Ingredients
  • rice paper
    22piece
  • leek
    46g
  • Pork and minced meat
    269g
  • grape seed oil
    suitably
  • crushed garlic
    0.5T
  • cooking wine
    1T
  • Salt
    0.5ts
  • ground pepper
    suitably
Cooking Steps
STEP 1/8
I prepared chives, minced pork, and rice paper.
STEP 2/8
Wash the chives clean, cut off the ends, and slice them.
Press down on the pork with a kitchen towel to remove the blood.
STEP 3/8
Pour grape seed oil into the pan and add the sweetened meat.
You can just use cooking oil. Season with 0.5T of minced garlic, 1T of cooking wine, 0.5T of salt, and pepper.
STEP 4/8
Stir-fry the sweetened meat and cook it.
STEP 5/8
Mix the chopped chives and cooked sweet and sour pork evenly.
STEP 6/8
Please prepare lukewarm water.
If it's too hot, the rice paper sticks to each other and it's hard to spread, and if it's cold, it takes time.
Place two sheets of rice paper on top and soak until slightly mushy.
STEP 7/8
Place on a plate and add 1.5 to 2 spoons of filling.
First, roll both sides inwards, not to cover the filling of the filling. And then roll it up.
When placed on a plate, set aside so that they do not stick together.
STEP 8/8
Grease the pan well and let it not stick together. If it sticks, it can explode.
Don't use high heat.
Adjust it to medium-low heat and don't turn it upside down hastily, and when one side is golden brown, hold it and turn it upside down.
Season the meat and stir-fry it before cooking. Wet the rice paper with lukewarm water. When frying, add plenty of oil, and when one side is golden, hold the side, turn it upside down, and let it not stick together. When they stick together, they stick together and explode.
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