Steamed Shrimp Rice Paper Dumplings
, 40 min, Makes about 20 dumplings
Healthy dumplings of chopped shrimp wrapped in softened rice paper, steamed until set and served with a soy-sesame dipping sauce.
| prepLine a steamer-fitting plate with parchment paper and spray with avocado oil | ||||
| 455 g raw peeled, deveined shrimp, cut small then rough chopped | Mix shrimp filling | Cut rice paper, soak 30 sec, fill & fold | Steam covered 10 min, cool few min | Serve dumplings with sauce |
| 1 clove garlic, minced | ||||
| 2 tsp fresh ginger, minced | ||||
| 2 tsp cornstarch | ||||
| 1/4 tsp kosher salt | ||||
| 1/4 tsp pepper | ||||
| 2 tsp sesame oil | ||||
| 2 tsp soy sauce | ||||
| ~20 sheets rice paper | ||||
| 1-2 in / 2.5-5 cm water (for the steamer) | Boil water in wok | |||
| 3 Tbsp soy sauce (for the sauce) | Stir sauce together | |||
| 2 Tbsp rice vinegar (for the sauce) | ||||
| 1 Tbsp sesame oil (for the sauce) | ||||
| 1 tsp sesame seeds (for the sauce) | ||||
| 1 Tbsp chili oil or chili garlic sauce (optional, for the sauce) | ||||
| 1/4 tsp sugar (for the sauce) | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.