Shrimp Dumpling with Rice Paper

Are you tired of your Crispy Shrimp Dumplings with Rice Paper turning out less than perfect? Don’t worry, I have got you covered. I will guide you through some common mistakes to avoid. So your Crispy Shrimp Dumplings with Rice Paper will come out perfectly every time.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, add shrimp, shiitake mushrooms, scallions, ginger, salt, white pepper, and sesame oil. Combine together.

Step 2

In a bowl, add the water and rice vinegar (Adding a little rice vinegar to the water helps with the browning process.)

Step 3

Place a sheet on a working surface.

Step 4

Brush the water mixture on both sides of the rice paper until softened.

Step 5

Add about a tablespoon of filling in the bottom corner.

Step 6

Fold it up, fold the sides of rice paper toward the center, and roll it up all the way.

Step 7

Repeat with the rest.

Step 8

Sprinkle each dumpling with some cornstarch. (Yep! It will seal the rice paper and make it extra crispy. And, the oil wouldn’t spatter as much. You’ll see!)

Step 9

In a pan over high heat, pour the oil inside, and add the salt. (Salt seasons the oil. It also helps to absorb moisture, so the oil wouldn’t splatter as much.)

Step 10

Transfer the dumplings to the pan. Fry until crispy, about 2 minutes on each side. Remove and do the same with the rest.

Step 11

In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.

Step 12

Serve the dumplings with the dipping sauce!

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