Crispy Shrimp Dumplings with Rice Paper
Crispy Shrimp Rice Paper Dumplings are a quick, no-dough dumpling with a thin, crackly wrapper and juicy shrimp filling.
Ingredients
For the shrimp dumplings
- 1 pound small shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon sesame oil
- 3 tablespoons cilantro stems, finely chopped
- ¼ teaspoon ginger, minced
For the rice paper
- 16 sheets rice paper
- 1 cup room temperature water
- 1/4 teaspoon sugar, or a splash of rice vinegar
For frying
- 3 tablespoons cooking oil, high-smoking-point
- Pinch of salt, optional
For the dipping sauce
- 3 tablespoons crispy chili oil
- 3 tablespoons red vinegar, or other vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
- To make the dipping sauce, in a bowl, combine the chili oil, red vinegar, sugar, and salt, then mix well and set aside.
- To prepare the shrimp filling, in a bowl, combine the shrimp with salt, white pepper, and sesame oil and mix well, then add the cilantro stems and ginger and mix again.
- To prepare the water mixture, in a shallow bowl, combine the water with the sugar or vinegar and mix.
- To wrap, place a rice paper sheet on a clean surface, then lightly brush both sides with the water mixture until just pliable. Add a small amount of the filling near the bottom, fold up, fold in the sides, and roll tightly. Repeat with the remaining wrappers and filling.
- To heat the oil, in a pan over medium heat, add the cooking oil and a pinch of salt.
- To pan-fry, once the oil is hot, add the dumplings and cook for about 2 minutes per side until golden and crispy, working in batches if needed.
- To serve, transfer to a plate and serve immediately with the dipping sauce.