Crispy Rice-Paper Char Siu Cheese Dumplings

Method

1. Heat a little of the oil in a 20 cm frying pan on medium-high heat. Add the pork and garlic and stir-fry for 4 min, breaking up any clumps, until no pink remains. Add the hoisin, light soy, honey and five-spice and cook for 1 min, stirring, until the sauce has reduced to a sticky glaze that clings to the meat.

   Add in this stepVegetable oil ¼ tbspPork shoulder, cut into 5 mm dice (or minced pork) 160 gGarlic cloves, finely chopped 1Hoisin sauce 1 tbspLight soy sauce 2 tspHoney 2 tspFive-spice powder 1 pinch

   medium-high heat

2. Spread the filling on a plate and let it cool for 10 min; hot filling melts the cheese too early and tears the rice paper. Then mix in the cabbage, spring onions and mozzarella.

   Add in this stepWhite cabbage, finely shredded 80 gSpring onions, finely sliced 20 gGrated mozzarella 60 g

3. Fill a wide bowl with lukewarm water. Dip one sheet of rice paper for 2 seconds and lay it on a damp board, then dip a second sheet and lay it on top. Put a heap of filling in the centre and fold in the bottom, the sides and the top to make a tight square parcel. Repeat with the rest, keeping the parcels apart on a plate so they don't stick together.

   Add in this stepRice paper sheets (22 cm) 8

4. Heat the rest of the oil in a large non-stick frying pan on medium heat. Fry the parcels seam side down, with space between them, in 1 batch(es): 3 min on the first side, then turn carefully and fry for 3 min on the other, until both sides are golden, blistered and crisp and the cheese has melted. Rice paper can spit, so stand back slightly.

   Add in this stepVegetable oil 1¼ tbsp

   medium heat

5. Drain on kitchen paper for 1 minute, sprinkle with sesame seeds and serve hot with the sweet chilli sauce for dipping.

   Add in this stepSweet chilli sauce, for dipping 2 tbspToasted sesame seeds 1 tsp