Crispy rice paper mushroom dumplings with garlic chilli oil

7 large flat mushrooms stems removed and roughly chopped

½ cup sesame seeds

3 cloves garlic minced

¼ cup soy sauce

2 cups chinese cabbage roughly chopped

½ shallot minced

1 tsp chilli paste

1 carrot roughly chopped

20 rice paper sheets

1 tbsp sesame oil

¼ cup oil

1 tsp ginger minced

Step 1

To make the mushroom filling: in a food processor, gently blend the mushrooms, cabbage and carrot until they are finely diced. you may need to do this in batches. add the veggies along with garlic, ginger, soy sauce and sesame oil to a large pan over medium-high heat, stirring occasionally until the mushrooms have cooked down, about 5-7 minutes. if the mushrooms have released a lot of water, i like to pour the mixture into a fine sieve.

Step 2

To assemble: soak the rice paper in water for about 5 seconds until pliable. place a spoonful of filling in the centre and fold all the edges over to form a parcel. repeat with a second rice paper.

Step 3

Place the sesame seeds on a plate. press each dumpling into the sesame seeds on both sides.

Step 4

Heat neutral oil in a large pan set over medium-high heat. add the dumplings and cook until each side turns a light golden brown, about 5 minutes on each side. do this in batches so they don’t stick together.

Step 5

To make the chilli oil: simply pour the same oil that the dumplings were frying in into a bowl with chilli, garlic and shallot.