Homemade Shrimp Dumplings with Soy and Sesame Sauce
Translated from Spanish, the language of the reel.
Mejora tus Hábitos y Transforma tu Cuerpo cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy rice paper dumplings filled with shrimp, garlic, and ginger, served with a quick sauce made with soy sauce, sesame, vinegar, and chili. They are browned in a skillet and then finished covered with a little water so the filling cooks through while remaining juicy.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dumplings
- 95 g
- 3 g
- 5 g
- 16 g
- 3 g
Salsa
- 30 g
- 5 g
- 1 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 410 g before cooking, which is about 35 g per serving.
Steps
Relleno
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.
Grate the small garlic clove and the piece of fresh ginger.
Place the chopped shrimp, garlic, ginger, 1 tbsp of soy sauce, and cornstarch in a bowl. Mix until everything is well combined.
Let the filling rest for 5 minutes to develop flavor.
Hidratación del papel de arroz
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.
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.
Armado
Place approximately 1 tbsp of the filling in the center of each hydrated piece or stack of pieces.
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.
Repeat the assembly process until you have made 12 dumplings.
Cocción
Heat a nonstick skillet over medium heat and add a few drops of neutral oil.
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.
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.
Uncover the skillet and let the remaining liquid evaporate completely so the dumplings become crisp again.
Salsa
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 59
- Protein
- 6 g
- Carbs
- 7 g
- Fat
- 1 g
- Fiber
- 0 g
Where the calories come from
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