Crispy Shrimp Dumplings in Rice Paper

Ingredients

• 1 lb shrimp (peeled and deveined)
• salt (a pinch)
• white pepper (a pinch)
• 1 tsp sesame oil
• 3 scallions (stems, finely chopped)
• 3 tbsp cooking oil (for pan-frying)
• 12 rice paper sheets
• 2 large eggs (beaten)
• 2 tbsp soy sauce
• 2 tbsp Chinkiang vinegar
• 1 tbsp chili oil

Steps

1. 1

   Finely chop the scallion stems. If the shrimp are large, cut them into small pieces so the filling distributes easily inside the dumplings.

2. 2

   Place the shrimp in a food processor and pulse several times until finely chopped but still slightly textured. Do not process them into a completely smooth paste.

3. 3

   Add the salt, white pepper, sesame oil, and chopped scallions. Mix until evenly combined.

4. 4

   Beat the eggs in a wide, shallow bowl. Have another bowl of room-temperature water ready to soften the rice paper.

5. 5

   Dip one sheet of rice paper in the water for a few seconds, until softened but still firm enough to handle. Place it on a clean, flat surface.

6. 6

   Place a portion of the shrimp filling in the center of the sheet. Fold the rice paper over the filling and gently press the edges to form a sealed dumpling. Repeat with the remaining sheets and filling.

7. 7

   Dip each dumpling in the beaten egg, lightly coating all sides. Let the excess egg drip off before transferring it to the pan.

8. 8

   Heat the cooking oil in a large skillet over medium heat. When the oil is hot and slightly shimmering, place the dumplings in the skillet without overlapping them.

9. 9

   Pan-fry the dumplings for approximately 4 minutes on the first side, until the bottom is golden and crisp. Carefully turn them and cook for about 4 minutes more, until the second side is golden and the shrimp filling is fully cooked.

10. 10

    While the dumplings cook, mix the soy sauce, Chinkiang vinegar, and chili oil in a small bowl.

11. 11

    Remove the dumplings from the skillet and let them drain briefly on a wire rack or paper towels. Serve hot with the dipping sauce.

Notes

The original recipe indicates 22 minutes of preparation and 8 minutes of cooking. Handle the rice paper quickly: if it soaks for too long, it may tear. Cook the shrimp until opaque and fully cooked.

Nutrition per serving

• main course
• appetizer
• seafood
• crispy
• pan-fried
• Asian cuisine
• 30 minutes