Shrimp and Pork Dumplings Made with Rice Paper

Ingredients

• Shrimp (Peeled and deveined; quantity not specified)
• Meat (Type and quantity not specified)
• Scallions
• Onion
• Salt (Quantity not specified)
• Sugar (Quantity not specified)
• Monosodium glutamate (Quantity not specified)
• Soy sauce (Quantity not specified)
• Oyster sauce (Quantity not specified)
• Sesame oil (Quantity not specified)
• Pepper (Quantity not specified)
• Rice paper (Cut into 4 small pieces for each dumpling; quantity not specified)
• Cooking oil (Brush a little over the dumplings while hot; type and quantity not specified)

Steps

1. 1

   Peel and devein the shrimp.

2. 2

   Prepare the shrimp and meat filling with scallions, onion, salt, sugar, monosodium glutamate, soy sauce, oyster sauce, sesame oil, and pepper. The source does not specify the exact quantities or how to mix the filling.

3. 3

   Cut the rice paper into four small pieces.

4. 4

   Place the shrimp and meat filling on the rice paper, then fold it closed.

5. 5

   Let the folded dumplings rest for a while to dry; according to the video, this helps prevent tearing during steaming and helps the dumplings retain their shape.

6. 6

   Bring water to a boil in a steamer. Arrange the dumplings in the steamer basket and steam over medium heat for about 12–15 minutes, starting from when the water boils.

7. 7

   While steaming, open the lid frequently to let some of the steam escape.

8. 8

   While the dumplings are still hot, brush a little oil over them to help prevent them from drying out.

Notes

The source does not provide ingredient quantities, detailed instructions for mixing the filling, the number of servings, or the time needed for the dumplings to dry; the preparation times and serving size are estimates. Monosodium glutamate is retained as listed in the ingredient list shown in the video.

Nutrition per serving

• main dish
• steamed
• shrimp
• meat
• Vietnamese cuisine