Healthy Shrimp and Chinese Chive Dumplings with Rice Paper

Ingredients

• 1 lb Peeled and deveined shrimp (Cut into small pieces, then roughly chopped)
• 1 Garlic (Finely chopped)
• 0.75 cup Chinese chives (Also known as garlic chives; finely chopped)
• 1 tbsp Fresh ginger (Finely chopped)
• 1 tbsp Cornstarch
• 0.25 tsp Kosher salt
• 0.25 tsp Black pepper
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce
• 13 Rice paper sheets (Use between 12 and 14 sheets; cut each sheet in half)
• 2 tbsp Avocado oil (For the baking sheet and coating both sides of the dumplings)
• 1 Garlic (For the sauce; finely chopped)
• 1 tbsp Carrot (Finely chopped)
• 2 Lime juice (The juice of 2 limes)
• 2 tbsp Fish sauce (For a vegetarian or vegan version, substitute soy sauce)

Steps

1. 1

   Preheat the oven to 400 °F (200 °C), using the convection setting if available. If your oven does not have convection, it will still work, although the dumplings may need an additional 3 to 5 minutes of cooking time.

2. 2

   Prepare the sauce: place the chopped garlic, carrot, lime juice, and fish sauce in a bowl. Mix well and set aside. You can also substitute this sauce with sweet chili sauce.

3. 3

   Place the chopped shrimp, garlic, Chinese chives, ginger, cornstarch, salt, pepper, sesame oil, and soy sauce in a large bowl.

4. 4

   Mix all the filling ingredients until evenly distributed and the shrimp is lightly coated with the cornstarch and seasonings.

5. 5

   Fill a large bowl or pie dish with water. Place two damp paper towels on a cutting board to work on.

6. 6

   Dip one rice paper sheet in the water for approximately 15 seconds. Do not leave it in too long: it will continue to soften as you handle it. Remove it and place it on the damp paper towels.

7. 7

   Cut the rice paper sheet in half, separating the two pieces. Place 1 tablespoon of the shrimp filling in the center of each half.

8. 8

   Fold the sides of the rice paper over the filling to form a sort of triangle. Turn the dumpling over and fold the excess paper toward the other side to seal it. Repeat with the remaining sheets and filling.

9. 9

   Drizzle a baking sheet with the 2 tablespoons of avocado oil. Place each dumpling on the baking sheet and turn it to coat both sides with oil.

10. 10

    Bake with convection for 13 to 15 minutes, until the shrimp is pink and the bottoms of the dumplings are golden brown. Without convection, check for doneness and add 3 to 5 minutes if necessary.

11. 11

    Switch the oven to the broiler setting and broil for 2 to 3 minutes, until the tops are golden brown. Watch carefully because rice paper can burn easily.

12. 12

    Serve the dumplings hot with the reserved lime and fish sauce dipping sauce.

Notes

For a vegan modification, replace the shrimp with 1 lb (454 g) of a mushroom mixture or with tofu cut into small cubes. Sauté the vegetable filling before forming the dumplings, and replace the fish sauce in the dipping sauce with soy sauce.

Nutrition per serving

• appetizer
• seafood
• baked
• crispy
• dairy-free
• Asian-inspired
• healthy food