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Pan Fried Rice Paper Shrimp Dumplings

Prep Time45 minutes
Cook Time7 minutes
Total Time52 minutes
Course: Appetizer
Cuisine: Asian
Keyword: black pepper, chili crisp, cilantro, garlic, ginger, gluten free, gluten free soy sauce, light brown sugar, neutral oil, raw shrimp, rice papers, rice vinegar, scallions, sesame oil
Servings: 14 dumplings
Author: GFchow @ gfchow.com

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

Rice paper is also available in round sheets. If using the round sheet, the same instructions stand for both rolling methods mentioned above.
To steam the dumplings (and omit the pan-frying), bring 2” of water to a boil in a large pot and then place steaming basket with the dumplings on top and steam for 10 minutes.
I have made these dumplings many times and have discovered the cornstarch I was initially including (and was shown in the photos) is unnecessary.
If doubling the recipe, you will need to cook the dumplings in two batches.
The dumplings reheat beautifully in the microwave - 40 seconds on high heat.