Crispy Shrimp and Pork Dumplings with Rice Paper

Ingredients

• 90 g Ground shrimp
• 125 g Ground pork
• 2 Scallions (Finely chopped; reserve additional scallion for finishing.)
• Salt (To taste.)
• Black pepper (To taste.)
• 0.25 tsp Chicken bouillon powder
• 0.25 cup Water (For the filling.)
• 2 tbsp Soy sauce (For the filling.)
• 1 tbsp Oyster sauce
• 0.25 tsp Ginger (Grated.)
• 1 tbsp Water (For the chili sauce.)
• 1 tbsp Soy sauce (For the chili sauce.)
• 2 tbsp Chili oil (For the sauce.)
• Additional scallion (Sliced, for finishing; amount to taste.)
• 20 Small rice paper sheets (Approximately 20 small sheets; cut into quarters.)

Steps

1. 1

   In a bowl, mix the ground shrimp, ground pork, chopped scallions, salt, pepper, chicken bouillon powder, ¼ cup water, 2 tbsp soy sauce, oyster sauce, and grated ginger. Mix until the filling becomes slightly sticky.

2. 2

   Prepare the chili sauce by mixing 1 tbsp water, 1 tbsp soy sauce, and 2 tbsp chili oil. Set aside.

3. 3

   Work with one rice paper sheet at a time. Dip it in water for only 1–2 seconds. It should not become completely soft; it will continue to soften out of the water while it remains moist.

4. 4

   Cut the wet sheet into quarters. Layer two of the pieces, as shown in the video, and let them rest for a few seconds until flexible and slightly softer.

5. 5

   Place a small spoonful of filling in the center of the overlapping rice paper pieces.

6. 6

   Fold the rice paper around the filling and pinch the edges to form a sealed dumpling. Repeat with the remaining rice paper and filling.

7. 7

   Spray a nonstick skillet with oil and arrange the dumplings in a single layer, without overlapping them.

8. 8

   Add approximately 2 tbsp water to the skillet. Cover and cook over medium-high heat for about 4 minutes.

9. 9

   Remove the lid and pour the chili sauce over the dumplings. Sprinkle the sliced scallion on top.

10. 10

    Continue cooking, uncovered, until the water has completely evaporated and the bottoms of the dumplings are golden and crispy.

11. 11

    Serve immediately while hot and crispy.

Notes

Small rice paper sheets produce perfectly bite-sized dumplings. The bottoms become crispy while the tops remain slightly chewy. The recipe makes approximately 36 dumplings, although the final amount may vary depending on the size of the sheets and the amount of filling used in each one.

Nutrition per serving

• main course
• dinner
• Asian cuisine
• dumplings
• crispy
• shrimp
• pork
• quick