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Steamed Rice Paper Shrimp Dumplings

Delicious Steamed Rice Paper Shrimp Dumplings Made Easy

Discover how to make delightful Steamed Rice Paper Shrimp Dumplings right at home with this easy recipe!
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Prep Time 20 minutes
Cook Time 9 minutes
Resting Time 2 minutes
Total Time 31 minutes
Servings: 4 dumplings
Course: Dinner
Cuisine: Asian, Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumpling Filling
  • 6 oz raw peeled, deveined shrimp Substitute with chicken or firm tofu for a variation.
  • 3 tablespoons bamboo shoots, thinly sliced Use water chestnuts as an alternative for a similar crunch.
  • 1 teaspoon oyster sauce For a vegetarian option, use mushroom sauce instead.
  • ½ teaspoon sesame oil Vegetable oil works as a substitute if needed.
  • ½ teaspoon minced ginger Fresh grated ginger is best, but powdered ginger can work in a pinch.
  • 1 teaspoon cornstarch You can substitute with potato starch.
  • Pinch salt and white pepper Essential for seasoning; adjust according to your personal taste.
  • 8 sheets rice paper Egg roll wrappers can be used, but the texture will differ.
For the Dipping Sauce
  • 3 tablespoons soy sauce Tamari or liquid aminos can be used for a gluten-free option.
  • 2 teaspoons granulated sugar Try honey or agave syrup for a natural sweetener.
  • 1 teaspoon chili oil Adjust amount based on your spice preference.
  • sesame seeds for garnish Optional, but adds a lovely finishing touch for presentation.

Equipment

  • bamboo steamer
  • mixing bowl
  • Sharp Knife
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. Prepare the Filling: Rinse the raw shrimp and pat them dry. Chop the shrimp roughly and combine them with bamboo shoots, oyster sauce, sesame oil, minced ginger, cornstarch, salt, and white pepper in a bowl. Mix well until evenly coated.
  2. Prepare Rice Paper Wrappers: Cut each sheet of rice paper into quarters. Dip each rice paper square individually in warm water for about 10 seconds until soft and pliable. Lay flat on a clean surface.
  3. Wrap the Dumplings: Spoon approximately 2 teaspoons of filling into the center of each rice paper square. Fold edges towards the center, creating pleats and sealing the filling inside.
  4. Steam the Dumplings: Arrange dumplings in a bamboo steamer lined with parchment paper. Steam over boiling water for about 9 minutes until fully cooked and rice paper is translucent.
  5. Serve: Remove dumplings from the steamer and let rest for a couple of minutes before serving with your favorite dipping sauce.

Nutrition

Serving: 2dumplingsCalories: 150kcalCarbohydrates: 20gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 480mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Practice makes perfect—ensure the filling is compact and edges of the rice paper are sealed tightly to avoid leaks during steaming.

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