Homemade Shrimp Dumplings with Soy and Sesame Sauce

Ingredients

• 12 Rice paper sheets (The recipe says to cut them into 4 pieces and use 3 pieces to form each dumpling; this ratio is ambiguous for 12 dumplings.)
• 250 g Raw peeled shrimp (Raw prawns may also be used; chop finely without turning them into a purée.)
• 1 diente Small garlic clove (Grated.)
• Fresh ginger (A small piece, grated; approximately 5 g.)
• 1 tbsp Soy sauce (For the filling.)
• 1 tsp Cornstarch (Level.)
• Neutral oil (A few drops for browning the dumplings; the quantity is not specified.)
• Water (A splash for cooking the covered dumplings; the quantity is not specified.)
• 2 tbsp Soy sauce (For the sauce.)
• 1 tsp Sesame oil (For the sauce.)
• 0.5 tsp Chili flakes (Adjust to taste.)
• 1 tsp Vinegar (For the sauce; adjust the acidity to taste.)

Steps

1. 1

   Finely chop the shrimp with a knife or in a food processor. Stop when they are reduced to small, recognizable pieces; do not turn them into a purée.

2. 2

   Grate the small garlic clove and the piece of fresh ginger.

3. 3

   Place the chopped shrimp, garlic, ginger, 1 tbsp of soy sauce, and cornstarch in a bowl. Mix until everything is well combined.

4. 4

   Let the filling rest for 5 minutes to develop flavor.

5. 5

   Cut each rice paper sheet into 4 pieces, as indicated in the original recipe. Note that the text also says to use 3 pieces per dumpling, so the total number of pieces and sheets is inconsistent; adjust the number of pieces to make 12 dumplings.

6. 6

   Quickly dip each piece of rice paper in warm water for 1–2 seconds. Place it on a clean surface and wait until it is pliable, but not too soft or sticky.

7. 7

   Place approximately 1 tbsp of the filling in the center of each hydrated piece or stack of pieces.

8. 8

   Fold the rice paper like a turnover or into a pouch. Press the edges firmly to seal them and prevent them from opening during cooking.

9. 9

   Repeat the assembly process until you have made 12 dumplings.

10. 10

    Heat a nonstick skillet over medium heat and add a few drops of neutral oil.

11. 11

    Place the dumplings in the skillet without overlapping them. Brown them for 2–3 minutes on each side, until the surface is golden and crisp.

12. 12

    Add a splash of water to the skillet and immediately cover it with a lid. Cook for 2 more minutes so the filling finishes cooking through.

13. 13

    Uncover the skillet and let the remaining liquid evaporate completely so the dumplings become crisp again.

14. 14

    To prepare the sauce, mix 2 tbsp of soy sauce, 1 tsp of sesame oil, ½ tsp of chili flakes, and 1 tsp of vinegar in a bowl.

15. 15

    Taste the sauce and adjust the heat or acidity to taste. Serve with the hot dumplings.

Notes

Alternatively, the filling can include chives, cilantro, or finely chopped cabbage. They can also be prepared in an air fryer at 180 °C for 8–10 minutes, lightly sprayed with oil. Cook the shrimp until opaque and completely cooked through.

Nutrition per serving

• appetizer
• dumplings
• shrimp
• seafood
• skillet cooking
• crispy
• air fryer
• Asian cuisine