Search
Youtube Facebook-f Twitter Instagram

Crispy Shrimp Dumplings with Rice Paper

Print Friendly, PDF & Email

 

Crispy Shrimp Dumplings with Rice Paper are a game-changer—crackly on the outside, juicy and flavorful inside, and surprisingly easy to make at home. If you’ve struggled with soggy or sticky results in the past, don’t worry! This step-by-step recipe will walk you through the process and help you avoid common mistakes, so your dumplings turn out golden, crisp, and irresistible every time.

Recipe

Serving: 16 pieces
Prep time: 40 minutes
Cook time: 10 minutes

For the shrimp dumplings:
1 pound deveined shrimp
2 large shiitake mushrooms, minced
3 tablespoons scallions, thinly sliced
1/2 teaspoon ginger, minced
Pinch of salt
Pinch of white pepper
1 teaspoon sesame oil

For the rice paper:
16 rice paper
1 cup room temperature water
2 teaspoons rice vinegar, or white vinegar
1/2 cup cornstarch

For the frying:
1/2 cup oil
Pinch of salt

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
1 tablespoon chili oil

Instructions

1. Make the filling:

  • In a mixing bowl, combine the shrimp, shiitake mushrooms, scallions, ginger, salt, white pepper, and sesame oil. Mix thoroughly.

2. Make the water mixture:

  • In a bowl, mix the water and rice vinegar together.

3. Assemble the dumplings:

  • Place a sheet of rice paper on your work surface. Brush both sides with the water mixture until softened.
  • Add about a tablespoon of filling to the bottom corner of the rice paper.
  • Fold up the bottom, then fold the sides inward, and roll tightly to seal. Repeat with the remaining pieces.
  • Sprinkle each dumpling lightly with cornstarch.

4. Fry the dumplings:

  • In a pan over high heat, add the oil and a pinch of salt.
  • Place the dumplings in the pan and fry until crispy, about 2 minutes per side. Remove and repeat with the rest.

5. Make the dipping sauce and serve:

  • In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.
  • Serve the crispy dumplings hot with dipping sauce.

Tips & notes

  • Wipe the shrimp dry before mixing to avoid excess moisture in the filling.
  • Adding rice vinegar to the water mixture helps promote better browning when frying.
  • Do not overfill—too much filling can cause the dumplings to burst open.
  • Sprinkling the dumplings with cornstarch seals the rice paper, creates extra crispiness, and reduces oil splatter.
  • Salt in the oil both seasons the dumplings and absorbs excess moisture, helping control splatter.

12 thoughts on “Crispy Shrimp Dumplings with Rice Paper”

  2. Lisa

    I made these today, came out good. My only mistake was not knowing they’d stick together. After rolling make sure they don’t touch each other.

    What’s the best frying oil?

    Reply
    1. CiCi Li

      Hi Lisa,

      That’s a great tip! Sorry that I forgot to mention that. I love to use Avocado oil. I hope it works out and happy cooking! 😀

      Reply
    1. CiCi Li

      Hi Bonnie,

      Thank you for the question! Yes, you can prepare rice paper dumplings in advance, but there are a few considerations to keep them fresh and prevent sticking or drying out:

      – Assemble the dumplings and place them on a tray lined with parchment paper, ensuring they don’t touch each other.
      – Cover them with a damp cloth or plastic wrap to prevent drying out.
      – Store them in the refrigerator for up to 8 hours.

      This way, you can enjoy your dumplings later without losing their texture or flavor!

      Best,

      CiCi

      Reply
  4. Teo

    Hi Ms Cicili, I love all the food that you are cooking and this Crispy Shrimp Dumpling with Rice paper is the best. I tried this with your sauce and Im always looking forward to cook and eat this again and again.
    Thanks for always sharing your recipes❤️

    Reply
    1. CiCi Li

      Hi Char, I’m sorry to hear that! Pan-frying rice paper dumplings can be a bit challenging at first. But once you get the hang of it, it’ll be a breeze. Just be careful not to soak the rice paper too much, as that can make it fragile. Also, when it comes to filling the dumplings, it’s best to avoid overstuffing them. If you still prefer a lot of filling on them, you could try double-wrapping the rice paper for extra support. I hope this helps! Happy cooking! 🙂

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Recipes

You may also like

Load More

Headline

Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.

Free Subscription

Never Miss A Recipe

Get a weekly recap of CiCi’s new recipes, videos & cooking tips.

Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.
Gimme those cookies!

Asian home recipes right into your inbox.