Rice Paper Shrimp Dumplings
There’s something incredibly satisfying about homemade dumplings. Especially when they’re wrapped in delicate rice paper and filled with juicy, flavorful shrimp. These Rice Paper Shrimp Dumplings are light, savory, and packed with fresh aromatics like garlic, ginger, and scallions. Paired well with chili oil dipping sauce. They make the perfect appetizer, snack, or easy dinner.
Unlike traditional dumpling wrappers, rice paper creates a slightly chewy texture when steamed. They’re naturally gluten-free and surprisingly simple to make at home.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Packed with fresh flavor from garlic and ginger.
- Light yet satisfying.
- Delicious spicy dipping sauce included.
Tips for Success
- Don’t over-soak the rice paper. It softens quickly.
- Use fresh ginger and garlic for the best flavor.
- Serve immediately while warm because it will become slightly chewier when cold.
- Use parchment paper line on the bottom of the steamer to prevent it from sticking.
Rice Paper Shrimp Dumplings
2
servings20
minutes10
minutesIngredients
- For Marinate
18 Jumbo shrimps
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
5 scallion stalks
2 tsp minced ginger
5 cloves garlic
20 rice papers
- For Sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp water
1 tsp sesame oil
chili oil to serve on top
Directions
- Cut shrimps into small pieces.
- Marinate shrimps with salt, black pepper, white pepper, chopped scallions, minced ginger, minced garlic. Let it marinate for a few minutes.
- To assemble dumplings, soak rice paper in water for about 30 seconds then take it out and put on a cutting board.
- Fold top and bottom part to the middle. Then left and right to the middle to make it into a square shape.
- Take 1 tbsp of marinated shrimp and put in the middle of rice paper.
- Fold all sides into middle. Pinch and twist to tighten it up. This step you might have to let water on rice paper dry up a little bit so it can be easier to pinch and twist.
- In the mean time, prepare the steaming pot with water and line parchment paper on the steamer to prevent the dumplings from sticking to the pot.
- Once water is boiling, add dumpings to the steamer and cover with a lid. Cook for about 7-8 mins or until shrimps are cooked.
- For sauce, combine soy sauce, rice vinegar, water and sesame oil. Mix well.
- Once dumplings are cooked, take off the heat and pour dipping sauce on top. Sprinkle more scallions and top with a little bit of chili oil for extra kick. Serve warm!