15-Min Rice Paper Shrimp Dumplings
Rice Paper Shrimp Dumplings have soft, silky, chewy wrappers and tender, juicy shrimp filling. An easy shortcut to homemade shrimp dumplings in just 15 minutes!
Ingredients
For the filling
- ½ pound small shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon sesame oil
For the rice paper
- 4 sheets rice paper
- 1 cup water
- 1 tablespoon cooking oil
For the dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon chili oil
Instructions
- To season the shrimp: Place the shrimp on a plate. Add the salt, white pepper, and sesame oil. Mix until evenly coated.
- To steam the shrimp: In a large steamer over high heat, bring water to a boil. Place the seasoned shrimp on a heatproof plate in the steamer and cover. Steam for about 2 minutes, until fully cooked and the shrimp reaches 145°F (63°C). Remove and set aside.
- To make the dipping sauce: In a small bowl, combine the soy sauce, Chinkiang vinegar, and chili oil. Stir until well mixed.
- To assemble the shrimp dumplings: Stack the rice paper sheets and cut them in half. Dip one half-sheet into water for 1–2 seconds, then lay it flat on a clean work surface. Fold the two corners toward the center to form an envelope shape. Add about 1 tablespoon of cooked shrimp, fold the rice paper over the filling, and gently pleat to seal. Trim any excess rice paper if needed. Lightly brush with cooking oil and place in a lightly oiled bamboo steamer. Repeat to make 8 dumplings.
- To steam the dumplings: In a large steamer over high heat, bring water to a boil. Place the dumplings in the steamer, leaving space between them. Cover and steam for about 1 minute, until the wrappers are soft and the dumplings are heated through.
- To serve: Carefully remove the dumplings from the steamer and serve immediately with the dipping sauce.
Video
Notes
- Cook the shrimp first: Since you're using a single thin layer of rice paper, pre-cooking the shrimp allows for a shorter final steaming time, helping prevent the delicate wrappers from tearing.
- Double-layer option: If using raw shrimp, wrap each dumpling with two layers of rice paper for extra strength. Steam longer as needed until the shrimp reaches 145°F (63°C).
- Use small shrimp: They're easier to wrap and provide a satisfying texture without chopping.
- Dip the rice paper briefly: Soak for just 1–2 seconds. It will continue softening after removal.
- Trim excess rice paper: This prevents too many overlapping layers from becoming overly thick and chewy.
- Brush with cooking oil: Lightly coat the dumplings to help prevent them from sticking to the steamer or each other.
- Serve immediately: These dumplings taste best freshly steamed, while the wrappers are soft and silky.