Rice Paper Shrimp Dumplings

Delicate steamed dumplings using rice paper wrappers instead of traditional wheat-based wrappers.

Ingredients

For the Dumplings

  • 1 lb raw shrimp, peeled and deveined, cut into small pieces then rough chopped
  • 1 clove garlic, minced
  • 2 tsp fresh ginger, minced
  • 2 tsp cornstarch
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • About 20 sheets rice paper
  • Parchment paper
  • Avocado oil spray

For the Dipping Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon chili oil or chili garlic sauce (optional)
  • 1/4 teaspoon sugar

Instructions

  1. Add (1 lb) rough chopped shrimp, (1 clove) minced garlic, (2 tsp) minced ginger, (2 tsp) cornstarch, (1/4 tsp) salt, (1/4 tsp) pepper, (2 tsp) sesame oil, and (2 tsp) soy sauce to a bowl and mix well.

  2. Cut dry rice paper sheets in quarters with scissors (it’s okay if they crack in some areas). Fill up a large bowl with water and place two damp paper towels on a cutting board.

  3. Stack 3 quarter sheets of rice paper on top of each other (stagger rotation slightly so edges are irregular) and soak in the water for 30 seconds until they begin to feel soft and pliable but not totally limp. Place on the paper towel-lined cutting board — they should continue to soften on the damp paper towel.

  4. Place (2 tsp) shrimp filling in the center, then fold the edges of rice paper across from each other to meet and pinch to seal at the top (like wrapping a basket in cellophane).

  5. Line a plate that fits within a bamboo steamer (or big pot) with parchment paper and spray with avocado oil.

  6. In a wok or pan that fits the steamer, add 1-2 inches of water and bring to a boil. Place the steamer in the wok.

  7. Cover and steam for (10 minutes), then let cool for a few minutes so the dumplings set — they will be very fragile at first.

  8. Make the dipping sauce by combining (3 tablespoons) soy sauce, (2 tablespoons) rice vinegar, (1 tablespoon) sesame oil, (1 teaspoon) sesame seeds, (1 tablespoon) chili oil if using, and (1/4 teaspoon) sugar.

  9. Serve dumplings with the homemade sauce and enjoy!

Notes

  • Vegan modification: substitute 1 lb mixed mushrooms or small diced tofu for shrimp (sauté the veggie filling before folding the dumplings)
  • If you don’t have a bamboo steamer, you can add 1-2 inches of water in a large pot and prop the plate up above the water line with three crumpled up balls of foil
  • Handle the dumplings gently — they’re more delicate than traditional dumpling wrappers
Prep: 30 min Cook: 10 min Servings: 20 dumplings