Crispy Rice Paper Dumplings with Shrimp

Ingredients

• 250 g raw shrimp (Peeled and finely chopped)
• 1 garlic (Very finely chopped)
• 1 tsp fresh ginger (Grated)
• 2 scallions (Thinly sliced; reserve some to finish the sauce)
• 1 tbsp soy sauce for the filling
• 1 tsp sesame oil for the filling
• 0.5 tsp white pepper
• 1 tsp cornstarch
• 9 rice paper sheets (The recipe calls for 8 to 10 sheets)
• 1.5 tbsp neutral oil for cooking (The recipe calls for 1 to 2 tablespoons)
• 2 tbsp water (To create steam in the pan; the recipe calls for a small splash)
• 2 tbsp soy sauce for the dipping sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil
• 0.5 tsp sesame oil for the sauce
• 0.5 tsp honey
• sesame seeds (For sprinkling)
• scallion for finishing (Sliced; amount to taste)

Steps

1. 1

   Finely chop the peeled shrimp and place them in a bowl. The texture should be chopped but not completely turned into a paste.

2. 2

   Add the chopped garlic, grated ginger, sliced scallions, soy sauce, sesame oil, white pepper, and cornstarch to the bowl.

3. 3

   Mix everything thoroughly until you have a sticky, well-combined filling.

4. 4

   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.

5. 5

   Place approximately 1 tbsp of the shrimp filling in the center of the softened sheet.

6. 6

   Fold the rice paper over the filling and seal the edges to form a compact parcel. Avoid leaving large air pockets.

7. 7

   Repeat the process with the remaining filling and rice paper sheets.

8. 8

   Heat a nonstick skillet over medium heat and add some of the neutral oil.

9. 9

   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.

10. 10

    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 in the center.

11. 11

    Remove the lid and let the dumplings cook a little longer, until the moisture evaporates and the bottoms regain their crispy texture.

12. 12

    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.

13. 13

    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 per serving

• appetizer
• quick dinner
• shrimp
• crispy
• pan-fried
• Asian cuisine
• dairy-free