Crispy Shrimp Dumplings with Rice Paper

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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.

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

To make the filling:
  • In a mixing bowl, add shrimp, shiitake mushrooms, scallions, ginger, salt, white pepper, and sesame oil. Combine together.
To make the water mixture:
  • In a bowl, add the water and rice vinegar (Adding a little rice vinegar to the water helps with the browning process.)
To assemble the dumplings:
  • Place a sheet on a working surface. Brush the water mixture on both sides of the rice paper until softened.
  • Add about a tablespoon of filling in the bottom corner.
  • Fold it up, fold the sides of rice paper toward the center, and roll it up all the way. Repeat with the rest.
  •  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!)
To fry the dumplings:
  • 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.)
  • Transfer the dumplings to the pan. Fry until crispy, about 2 minutes on each side. Remove and do the same with the rest.
To make the dipping sauce and serve:
  • In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.
  • Serve the dumplings with the dipping sauce!

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