Method

• 1.
  Place mushrooms in a medium heatproof bowl and cover with boiling water. Place a small plate on top to submerge the mushrooms, and soak for 15 minutes. Drain, then squeeze mushrooms to discard excess moisture. Discard hard stems and finely chop caps.
• 2.
  Place chopped mushrooms in a large bowl with the pork mince, herbs, shallot, garlic, 1 tbs sugar, ginger, fish sauce and 2 tsp salt flakes. Mix until well combined.
• 3.
  Line a tray with baking paper. Place the remaining 1 tbs sugar in a jug with 2 cups (500ml) water and stir to dissolve. Working with one sheet of rice paper at a time (being careful not to get any liquid on remaining sheets), brush sheet on both sides with sugar water (this is the best way to soften the sheets without making them too tacky to work with). They will take 30-60 seconds to soften enough to be rolled.
• 4.
  Once soft, place 1/4 cup filling into the middle of a rice paper sheet. Fold the top over the filling, then fold in each side. Now, roll up the little dumpling ‘pillow’. You can really fold these any way you prefer; I just find them easier to cook and eat in this shape. Set dumpling aside on prepared tray and then repeat with remaining sheets and filling (see note).
• 5.
  Heat oil in a large non-stick frypan over medium heat. Fry dumplings, in batches (they will stick if they touch) for 5 minutes each side, or until browned. Transfer to paper towel to drain. Allow to cool slightly before serving with crispy chilli oil.