Pan Fried Rice Paper Shrimp Dumplings
Crispy, chewy, and impossibly light, these Pan Fried Rice Paper Shrimp Dumplings are little pockets of perfection. Each one holds a tender shrimp filling that’s encased in a delicate, gluten free rice wrapper. Paired with a dynamite dipping sauce they are a fresh, vibrant take on classic Chinese dumplings.
Jump to RecipeIngredients for the Dumplings and Dipping Sauce
Organize the ingredients. For the dumplings, it’s the raw shrimp, garlic, ginger, scallions, gluten free soy sauce, black pepper (not shown), and rice paper wrappers. And for the dipping sauce, it’s the chili crisp, rice vinegar, gluten free soy sauce, garlic, light brown sugar, scallions, cilantro, neutral oil, and sesame oil (not shown).
Making the Dipping Sauce
In a medium-sized bowl add the chili crisp, rice vinegar, gluten free soy sauce, garlic, light brown sugar, scallions, cilantro, neutral oil, and sesame oil. Mix until combined and set aside.
Making the Dumpling Filling
Finely mince the shrimp and add them to a medium-sized bowl with the ginger, garlic, scallions and black pepper. Mix until combined.
Wetting the Wrappers
Cut rice paper in half. Rice paper sheets are available in two different shapes…square and round. If using square sheets, cut the paper into two triangles. Dip rice paper sheets one at a time into lukewarm water for 5-10 seconds and then place rice paper on a cutting board. The rice paper will continue to soften and become pliable after it’s been dipped, so don’t over-dip.
Forming the Dumpling – Method 1 “The Rectangle”
Once rice paper is pliable, place 1 rounded tablespoon of filling into the middle of the rice paper. Fold one corner over the filling. Then fold the other tip of the triangle over the filling. Then fold in the remaining straight edge over the filling. Continue rolling until rice paper is fully rolled around the filling.
Forming the Dumpling – Method 2 “The Purse”
Place 1 rounded tablespoon of filling into the middle of the rice paper. Fold each tip of the triangle in towards the filling, nearly making a square. Take two of the edges and carefully (rice paper is fragile!) bring two sides of the wrapper together. Starting from one end, pinch edges together and form “ruffles” on the edges. Keep pinching until wrapper is fully sealed around the filling.
Finished Rolled Dumplings
Place wrapped dumplings on a large plate or tray lined with foil or parchment (for easier clean up!). Choose either wrapping method or do a combination of both as I did.
Cooking the Dumplings
Heat 2 teaspoons (yes, teaspoons!) of oil over medium heat in a large nonstick pan. Place dumplings fold-side up, making sure the dumplings don’t touch each other in the pan. Cook for 3-4 minutes undisturbed, until browned on the underside. Then add 1/4 cup water to the pan and cover the pan with a lid and steam the dumplings for 2-3 minutes, or until the water has evaporated.
Pan Fried Rice Paper Shrimp Dumplings
The bottom of the dumplings will remain crisped and the tops will now be cooked through and soft. Please note, rice paper wrappers are much more delicate than wheat paper wrappers so carefully and gently remove the dumplings from the pan and transfer to a platter. Spoon dipping sauce over the dumplings and place remaining sauce in a small bowl. Garnish with scallions, if desired.
Pan Fried Rice Paper Shrimp Dumplings
Ingredients
Dumplings
- 1/2 pound shrimp medium-sized, raw, peeled, deveined, and finely minced
- 1 tablespoon fresh ginger grated or 3 cubes of Trader Joe’s frozen ginger cubes
- 2 cloves garlic grated or pressed
- 2 scallions sliced into rounds
- 1 teaspoon ground black pepper
- 7-10 rice paper sheets square, cut in half into 2 large triangles, see NOTES section below
For Cooking the Dumplings
- 2 teaspoons neutral oil such as avocado, canola, or vegetable
- 1/4 cup water
Dipping Sauce
- 1 tablespoon chili crisp your favorite kind
- 3 tablespoons rice vinegar
- 3 tablespoons gluten free soy sauce
- 1 teaspoon garlic grated (approximately 2 small garlic cloves)
- 1/2 tablespoon light brown sugar
- 2 scallions sliced into rounds
- 1/4 cup cilantro stems removed, finely chopped, Thai basil could also be used
- 1 tablespoon neutral oil such as avocado, canola, or vegetable
- 1 tablespoon sesame oil
Instructions
Dipping Sauce
- In a medium-sized bowl add the chili crisp, rice vinegar, gluten free soy sauce, garlic, light brown sugar, scallions, cilantro, neutral oil, and sesame oil. Mix until combined and set aside.
Making the Dumplings
- Mix the shrimp, ginger, garlic, scallions and black pepper until combined in a medium-sized bowl.
- Dip rice paper sheets one at a time into warm water for 5-10 seconds and then place rice paper on a cutting board. The rice paper will continue to soften and become pliable after it’s been dipped, so don’t over-dip.
Forming the Dumplings, Method 1 – "The Rectangle"
- Once rice paper is pliable, place 1 rounded tablespoon of filling into the middle of the rice paper. Fold one corner over the filling. Then fold the other tip of the triangle over the filling. Then fold in the remaining straight edge over the filling. Continue rolling until rice paper is fully rolled around the filling.
Forming the Dumplings, Method 2 – "The Purse"
- Place 1 rounded tablespoon of filling into the middle of the rice paper. Fold each tip of the triangle in towards the filling, nearly making a square. Take two of the edges and carefully (rice paper is fragile!) bring two sides of the wrapper together. Starting from one end, pinch edges together and form "ruffles" on the edges. Keep pinching until wrapper is fully sealed around the filling.
- Place wrapped dumplings on a large plate or tray lined with foil or parchment (for easier clean up!). Choose either wrapping method or do a combination of both as I did.
Cooking the Dumplings
- Heat 2 teaspoons (yes, teaspoons!) of oil over medium heat in a large nonstick pan. Place dumplings fold-side up, making sure the dumplings don’t touch each other in the pan.
- Cook for 3-4 minutes undisturbed, until browned on the underside.
- Then add 1/4 cup water to the pan and cover the pan with a lid and steam the dumplings for 2-3 minutes, or until the water has evaporated. The bottom of the dumplings will remain crisped and the tops will now be cooked through and soft.
- Carefully and gently remove the dumplings from the pan (rice paper wrappers are much more delicate than wheat paper wrappers) and transfer to a platter. Spoon dipping sauce over the dumplings and place remaining sauce in a small bowl. Garnish with scallions, if desired.
Notes
Recipe adapted from the Caitlin Jesson Instagram account.
If you like this recipe, you may also like these GFchow recipes. Nori-Wrapped Crispy Tofu Bites with Dipping Sauce, Chicken Lettuce Wraps (P.F. Chang’s Copycat), and Korean Scallion and Leek Crispy Mini Pancakes.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
