15-Min Rice Paper Shrimp Dumplings

Rice Paper Shrimp Dumplings are a quick and easy way to enjoy homemade shrimp dumplings without making dough from scratch! The wrappers are soft, silky, and pleasantly chewy, while the shrimp inside is tender, juicy, and naturally sweet. And you can make them in just 15 minutes!

I love traditional Chinese shrimp dumplings, especially the beautiful ones you find at dim sum restaurants. But making the dough and pleating each dumpling can take quite a bit of time. That’s why I love finding little shortcuts that make homemade dumplings easier.

For this recipe, I’m using rice paper instead of traditional dumpling wrappers. It’s such a simple ingredient, but it works beautifully for making these delicate shrimp dumplings. You only need a handful of ingredients, and there’s no flour to mix or dough to knead!

Serve them with a little soy sauce, Chinkiang vinegar, and homemade chili oil, and you have a delicious appetizer, snack, or light meal that everyone can enjoy!

What Are Rice Paper Shrimp Dumplings?

Rice Paper Shrimp Dumplings are a shortcut version of steamed shrimp dumplings made with rice paper instead of traditional dumpling dough.

They’re inspired by Chinese dim sum shrimp dumplings, especially Har Gow (蝦餃), which are known for their delicate, translucent wrappers and shrimp filling.

Traditional Har Gow wrappers are made from wheat starch and other starches, giving them their signature smooth, slightly chewy texture. Rice paper, commonly used for Vietnamese spring rolls, offers a convenient alternative.

Although the texture isn’t exactly the same as traditional Har Gow, rice paper becomes soft and translucent when steamed, making it a wonderful shortcut for homemade shrimp dumplings.

Why Use Rice Paper Instead of Dumpling Wrappers?

One of my favorite things about rice paper is how easy it is to work with. There’s no dough to prepare, and you don’t need any special ingredients to make the wrappers.

When dipped briefly in water, rice paper becomes flexible enough to fold around the shrimp filling.

After steaming, it develops a soft, silky, slightly chewy texture that goes beautifully with the tender shrimp.

Rice paper is also naturally delicate, so I like to keep the wrapping simple and work with one piece at a time.

The best part? You can make these little dumplings in minutes without spending hours in the kitchen!

Why Cook the Shrimp Before Wrapping?

For this recipe, I like to use just one thin layer of rice paper to give the dumplings a delicate, silky texture. But there’s one little challenge: rice paper can become too soft and tear if it’s steamed for too long.

That’s why I steam the shrimp first. Since the filling is already cooked, the assembled dumplings only need a quick steam to soften the wrappers and heat everything through. This helps keep the delicate rice paper from breaking apart.

Another option is to use two layers of rice paper for each dumpling. The extra layer makes the wrapper sturdier, so it can better withstand the longer steaming time needed to cook raw shrimp.

How to Keep Rice Paper Dumplings from Sticking

Rice paper becomes naturally sticky once softened, so a few little tricks can make assembling and steaming much easier.

First, dip the rice paper in water for only 1–2 seconds. It will continue softening after you remove it, so there’s no need to soak it until completely soft.

Next, work with one wrapper at a time and avoid stacking the softened pieces together.

I also like to lightly brush the assembled dumplings with cooking oil. This helps reduce sticking when placing them in the steamer and makes them easier to handle.

Finally, leave a little space between the dumplings so they don’t stick to one another during steaming.

Let’s Talk Ingredients

You only need a few everyday ingredients to make these delicious shrimp dumplings.

Small shrimp: Peeled and deveined small shrimp are ideal because they’re easier to fit inside the rice paper and give each dumpling a satisfying bite.

Rice paper: Regular round rice paper sheets work beautifully. They soften quickly in water and become silky and chewy when steamed.

Sesame oil: Adds a lovely toasted aroma that complements the natural sweetness of the shrimp.

Salt and white pepper: Simple seasonings that enhance the shrimp without overpowering its delicate flavor.

Cooking oil: A light coating helps prevent the softened rice paper from sticking to the steamer.

Soy sauce: Adds a savory, umami-rich flavor to the dipping sauce.

Chinkiang vinegar: A Chinese black vinegar with a rich, mellow tanginess that goes beautifully with shrimp dumplings.

Chili oil: Adds a little heat and wonderful aroma. You can use store-bought chili oil or try my 5-Minute Homemade Chili Oil Recipe.

Step-by-Step: Let’s Cook

Makes: 8 pieces
Prep Time: 12 minutes
Cook Time: 3 minutes

1. Season the shrimp

Place the peeled and deveined shrimp on a plate.

Season with salt, white pepper, and sesame oil. Mix until the shrimp are evenly coated.

Tip: Small shrimp work especially well because they’re easy to portion into the wrappers without having to chop them.

2. Steam the shrimp

In a large steamer over high heat, bring the water to a boil.

Place the seasoned shrimp on a heatproof plate or steamer-safe surface, transfer to the steamer, and cover.

Steam for about 2 minutes, until the shrimp turn pink and are fully cooked through. Remove and set aside.

Tip: Shrimp cook quickly, especially when they’re small. Remove them as soon as they’re opaque and reach 145°F (63°C) to keep them tender.

3. Make the dipping sauce

In a small bowl, combine the soy sauce, Chinkiang vinegar, and chili oil.

Stir until well mixed and set aside.

Tip: Chinkiang vinegar adds a rich, tangy flavor that balances the savory soy sauce and spicy chili oil. Adjust the chili oil to your preferred spice level.

4. Assemble the rice paper shrimp dumplings

Stack the rice paper sheets and cut them in half.

Dip one half-sheet into water for 1–2 seconds, then place it flat on a clean work surface. The rice paper will continue softening as you work.

Fold the two corners toward the center to create an envelope-like shape.

Place about 1 tablespoon of cooked shrimp in the center.

Fold the rice paper over the filling and gently pleat it closed. Trim any excess rice paper if needed.

Lightly brush the dumpling with cooking oil and place it on a lightly oiled bamboo steamer surface.

Repeat with the remaining wrappers and shrimp filling.

Tip: Don’t worry about making every pleat perfect! The rice paper is naturally flexible, so just fold it gently and keep the filling enclosed.

5. Steam the shrimp dumplings

In a large steamer over high heat, bring the water to a boil.

Carefully place the assembled dumplings in the steamer, leaving a little space between them.

Cover and steam for about 1 minute, until the rice paper is soft and the dumplings are heated through.

Remove carefully and serve immediately with the dipping sauce.

Tip: Since the shrimp are already cooked, there’s no need to steam the dumplings for too long. Oversteaming can make the rice paper excessively soft and sticky.

Frequently Asked Questions

Are rice paper shrimp dumplings the same as Har Gow?
Not exactly! Traditional Har Gow uses a wheat-starch-based dough, while this shortcut uses rice paper. Both have delicate wrappers, but their textures are different.

Can I use larger shrimp?
Yes! Simply chop them into smaller pieces so they’re easier to wrap.

Can I skip the first steaming step?
For this recipe, I recommend cooking the shrimp first. This allows the assembled dumplings to steam briefly without leaving the rice paper in the steamer too long.

Can I make these ahead of time?
You can cook and season the shrimp ahead of time and refrigerate them. For the best texture, assemble and steam the dumplings just before serving.

Can I use a different dipping sauce?
Of course! Sweet chili sauce, garlic-soy sauce, or soy sauce with a little sesame oil all work beautifully.

How do I store leftovers?
Refrigerate cooked dumplings in an airtight container and enjoy within 1–2 days for the best quality. Reheat gently until thoroughly heated, although the rice paper may become softer and stickier.

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