Crispy Rice Paper Dumplings with Shrimp
Translated from Spanish, the language of the reel.
The Saucy Chapter 👩🍳 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 Ciro Peraloca on SeeMeCook
Easy dumplings wrapped in rice paper, with a juicy filling of shrimp, garlic, ginger, and scallions. Pan-fried until crispy and served with a spicy soy dipping sauce.
- Time
- 40 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
- 3 g
- 2 g
- 30 g
- 15 g
- 5 g
- 1 g
- 3 g
- 70 g
- 20 g
- 30 g
Salsa de soja picante
- 30 g
- 15 g
- 5 g
- 2 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 490 g before cooking, which is about 165 g per serving.
Steps
Finely chop the peeled shrimp and place them in a bowl. The texture should be chopped but not completely turned into a paste.
Add the chopped garlic, grated ginger, sliced scallions, soy sauce, sesame oil, white pepper, and cornstarch to the bowl.
Mix everything thoroughly until you have a sticky, well-combined filling.
Prepare a bowl of water. Quickly dip one rice paper sheet into the water and remove it immediately; do not soak it, as it will continue to soften while you work with it.
Place approximately 1 tbsp of the shrimp filling in the center of the softened sheet.
Fold the rice paper over the filling and seal the edges to form a compact parcel. Avoid leaving large air pockets.
Repeat the process with the remaining filling and rice paper sheets.
Heat a nonstick skillet over medium heat and add some of the neutral oil.
Place the dumplings in the skillet, spaced apart so they do not stick together, and cook until the bottoms are golden brown and crispy, approximately 3-4 minutes.
Add a small splash of water to the skillet and immediately cover it with a lid. Steam for a few minutes, until the shrimp filling is completely cooked and opaque; it should reach 63 °C (145 °F) in the center.
Remove the lid and let the dumplings cook a little longer, until the moisture evaporates and the bottoms regain their crispy texture.
While they are cooking or immediately afterward, prepare the sauce: combine the soy sauce, rice vinegar, chili oil, sesame oil, and honey in a small bowl.
Serve the dumplings immediately with the spicy soy dipping sauce. Finish the sauce with sesame seeds and sliced scallions.
Notes
Work with the rice paper sheets one at a time to prevent them from sticking together. The number of sheets may vary between 8 and 10 depending on their size and the amount of filling. Serve immediately to preserve the contrast between the crispy exterior and juicy filling.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 290
- Protein
- 23 g
- Carbs
- 24 g
- Fat
- 12 g
- Fiber
- 1 g
Where the calories come from
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