China, Asia · Dan Dan Noodles

Crispy Dan Dan Rice-Paper Dumplings

Name: Crispy Dan Dan Rice-Paper Dumplings
Cook time: 38 min
Total time: 38 min
Yield: Serves 2
Cuisine: China
Ingredients: Ground pork 160 g; Bok choy 2; Scallions 1; Grated ginger 1 tsp; Shaoxing wine (or dry sherry) 1 tsp; Sweet bean sauce (tianmianjiang) 1 tsp; Light soy sauce (for the filling) 1 tsp; Ground Sichuan pepper ½ tsp; Toasted sesame oil 1 tsp; Cornstarch 1 tsp; Rice paper sheets (22 cm) 12; Cooking oil (for frying) 2 tbsp; Chinese sesame paste (or tahini) 2 tbsp; Hot water 2 tbsp; Light soy sauce (for the sauce) 2 tsp; Chinese black vinegar (Chinkiang) 2 tsp; Sugar 1 tsp; Grated garlic 1 tsp; Chili oil (with sediment) 2 tbsp; Toasted white sesame seeds 1 tsp; Roasted unsalted peanuts, chopped 1½ tbsp

All the flavour of dan dan noodles wrapped in rice paper and pan-fried until shatteringly crisp outside and juicy inside, drenched in sesame chili sauce.

ServingsServes 2

Total cooking time38 min

DifficultyMedium

About servingsCook the pork all the way through. Cut one open and check there is no pink inside.

Method

Finely chop the bok choy and squeeze it hard with both hands to remove the water. Slice the scallions, keeping a little green for garnish. In a bowl, stir the pork, ginger, Shaoxing wine, sweet bean sauce, soy sauce, Sichuan pepper, sesame oil and cornstarch in one direction for 1 to 2 minutes until sticky, then mix in the bok choy and scallions.
Add in this stepBok choy 2Scallions ¾Ground pork 160 gGrated ginger 1 tspShaoxing wine (or dry sherry) 1 tspSweet bean sauce (tianmianjiang) 1 tspLight soy sauce (for the filling) 1 tspGround Sichuan pepper ½ tspToasted sesame oil 1 tspCornstarch 1 tsp
In a small bowl, loosen the sesame paste with the hot water until smooth, then stir in the soy sauce, black vinegar, sugar, grated garlic and chili oil to make the sauce.
Add in this stepChinese sesame paste (or tahini) 2 tbspHot water 2 tbspLight soy sauce (for the sauce) 2 tspChinese black vinegar (Chinkiang) 2 tspSugar 1 tspGrated garlic 1 tspChili oil (with sediment) 2 tbsp
Fill a wide plate with lukewarm water. Dip a rice paper sheet for only 2 to 3 seconds (it softens further on the board even if still a bit stiff), lay it on a damp board, then dip a second sheet and lay it on top for a double layer. Pat some filling into a 6 cm square in the centre and fold up the bottom, the sides, then the top into a square parcel. Make 6 dumplings this way and set them on an oiled plate, not touching (they stick and tear).
Add in this stepRice paper sheets (22 cm) 12
Heat the oil in a 24 cm non-stick pan over medium heat. Lay the dumplings seam-side down, 1 cm apart, and fry for until the bottoms are golden and crisp. Flip, cover, lower to medium-low heat and cook more. They are done when they feel firm and springy when pressed and the juices inside run clear (75°C in the centre). If they do not all fit with 1 cm between them, fry in two batches.
Add in this stepCooking oil (for frying) 2 tbsp
medium heat→medium-low heat
Rest the dumplings on a rack for 1 minute so they stay crisp. Plate, spoon over or serve with the sauce, and scatter with sesame seeds, chopped peanuts and the reserved scallion greens. Serve hot.
Add in this stepToasted white sesame seeds 1 tspRoasted unsalted peanuts, chopped 1½ tbspScallions ¼

Cook's tip

Soak the rice paper too long and it turns floppy and tears; 2 to 3 seconds is enough. The double layer keeps the dumplings from bursting and makes them crispier. If the oil spits while frying, leave the lid slightly ajar.

Cooking it at camp

Make the filling and sauce at home and keep them in the cooler; wrap the rice paper on site and fry on a burner in a non-stick pan. Burners run hot, so turn yours well down to keep the bottoms from scorching.