15-Min Rice Paper Shrimp Dumplings—EASY Dim Sum Recipe!

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos are a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

rice paper

🥗Healthier: nori sheets

💰Cheaper: wonton wrappers

Nori sheets are lower in calories, and wonton wrappers are often less expensive.

Season shrimp with salt, white pepper, and sesame oil, and mix well.

In a large steamer over high heat, bring water to a boil and place the shrimp inside.

Cover the steamer with a lid and steam until the shrimp turns pink and is completely cooked through, about 2 minutes.

Remove the shrimp and mix together soy sauce, ginger vinegar, and homemade chili oil in a bowl.

Stack rice paper together and cut it in half.

Dip a piece of rice paper in water for about 1 to 2 seconds; it will continue to soften after removal.

Fold the two corners of the rice paper to the center so it looks like an open envelope.

Place about 1 tablespoon of the shrimp mixture in the center, fold it in half, and trim the excess rice paper.

Brush a dash of oil over each shrimp dumpling so they won't stick and place them on a bamboo steamer.

In the large steamer over high heat, bring water to a boil and transfer the shrimp dumplings to it.

Steam for about 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens