Rice paper dumplings

1. Tip the cabbage into a food processor and blitz until finely chopped. Season with half a teaspoon of salt, toss well and leave for 15 minutes, then tip it into a clean tea towel and wring out as much water as you can. Put it in a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper and scrunch everything together with your hands until well combined.
2. Soak the rice paper sheets for a couple of seconds in a shallow dish of warm water, then move them to an oiled chopping board. Working one sheet at a time, spoon a heaped tablespoon of filling into the middle, fold the bottom up and over, fold down the top, then bring in the sides to make a neat square. If a dumpling feels fragile, soak another sheet and wrap it again. Carry on with the rest, moving each one to an oiled plate as you go.
3. Heat the oil in a large non-stick frying pan (no more than a third full) over medium-high heat and fry the dumplings for 3 to 5 minutes until golden brown. Turn them with a slotted spoon, cover with a lid and cook for another 3 to 4 minutes until golden. Take off the lid and cook for 1 to 2 minutes more.
4. Meanwhile, stir together all the dipping sauce ingredients in a small bowl. Serve the dumplings with the sauce alongside.

Tips from the ZestyPlate Kitchen

• Squeeze the salted cabbage hard before mixing, or the filling turns watery.
• Dunk the rice paper for just a second or two. It keeps softening as you fold, and a long soak makes it tear.
• If a dumpling feels flimsy, wrap it in a second sheet for backup.
• Take the frying right to deep golden so you get crisp outsides against the chewy edges.