Viral No-Fold Shrimp Dumplings

Ingredients

• 1 lb shrimp (peeled, deveined, and finely chopped or pulsed into a paste)
• 3 garlic (cloves, minced)
• 1 tsp ginger (freshly grated)
• 2 scallions (finely sliced)
• 1 tsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 8 rice paper (cut into smaller squares or used whole to cover scoops)
• 1 tbsp neutral oil (for pan frying)
• 2 tbsp water (for steaming)
• 2 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice vinegar (for dipping sauce)
• 1 tsp honey (for dipping sauce)
• 1 tsp chili crunch (for dipping sauce)

Steps

1. 1

   In a medium bowl, combine the finely chopped shrimp, minced garlic, grated ginger, sliced scallions, sesame oil, and soy sauce. Mix until well combined and the mixture becomes slightly tacky.

2. 2

   Heat a large non-stick skillet over medium heat and add a tablespoon of neutral oil.

3. 3

   Using a cookie scoop or tablespoon, portion the shrimp mixture into balls and place them directly into the hot pan, leaving space between each scoop.

4. 4

   Briefly dip a piece of rice paper in water to soften it slightly, then place it directly over a shrimp ball in the pan. Repeat for all shrimp balls.

5. 5

   Add about 2 tablespoons of water to the pan and immediately cover with a lid to steam the dumplings.

6. 6

   Steam for 3-4 minutes until the shrimp is pink and cooked through and the rice paper has softened and adhered to the filling.

7. 7

   Remove the lid and continue to cook for another 1-2 minutes until the bottom of the rice paper becomes golden and crispy.

8. 8

   While the dumplings cook, whisk together the soy sauce, rice vinegar, honey, and chili crunch in a small bowl to create the dipping sauce.

9. 9

   Serve the dumplings hot with the dipping sauce on the side.

Notes

To keep this recipe gluten-free, ensure you use tamari or coconut aminos instead of traditional soy sauce. The rice paper provides a lighter, crispier texture than traditional wheat-based wrappers.

Nutrition per serving

• shrimp
• dumplings
• gluten-free
• high-protein
• pan-fried
• appetizer
• main course
• rice paper