Delicious rice paper dumplings filled with succulent shrimp, a delightful treat for any occasion.

Pan-fried Rice Paper Dumplings With Shrimp

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These Pan-fried Rice Paper Dumplings With Shrimp are super easy-to-make with soft and chewy rice paper skins and succulent shrimp filling.

I adapted this recipe with available Japanese ingredients in my pantry. However, I do have the option to substitute some of the ingredients.

Delicious rice paper dumplings filled with succulent shrimp, a delightful treat for any occasion.

My Love For Rice Papers

Rice papers are a staple ingredient in a Vietnamese pantry (famously used to make Gỏi Cuốn Rice Paper Rolls).

On my blog, you can find many tips for buying and handling rice papers with less mess, just like a typical Vietnamese would.

Recipes with rice papers you may like:

❤️ Why you will love this recipe

Pan-fried rice paper shrimp dumplings are perfect as an appetizer or a light meal. These Asian dumplings are not only easy but also quick to make with just a few ingredients. Trust me, they will never fail to impress you.
  • Quick and Easy: This recipe is a breeze, ready in under 30 minutes, ideal for busy schedules.
  • Gluten-Free: It’s a gluten-free delight, perfect for those with dietary restrictions.
  • For Seafood Lovers: it features a delectable shrimp filling, catering to seafood enthusiasts.

🥟 Ingredients

Ingredients for shrimp rice paper dumplings: shrimp, hanpen (japanese fish cake), rice papers, onion, ginger
  • Rice papers
  • Shrimp
  • Hanpen (a type of Japanese fish cake) or an equal amount of shrimp
  • Onion and ginger
  • Seasoning: soy sauce, sake (or Chinese cooking wine), sugar, salt, sesame oil, and cornstarch (or any starch)

📝 Instructions

  • Peel and devein the shrimp, then use kitchen papers to pat them dry. Finely chop the shrimp either by hand or using a food processor. Finely chop the onion and ginger.
Chop the shrimp.
  • In a bowl, combine the shrimp, hanpen, chopped onion, ginger, cornstarch, and all the seasonings. Mix everything thoroughly by hand.
All ingredients for rice paper dumplings in a bowl
The filling for rice paper dumplings
  • Cut the rice papers in half. Dip a piece of rice paper into water for about 5 seconds to soften it.
A rice paper cut in half.
  • Follow the photo instructions to wrap the filling in the rice papers.
A scoop of filling on a half-sized piece of rice paper."
Wrapping the dumpling with rice paper
Wrapping the dumpling with rice paper
  • Place the dumplings in a pan. If your pan is not nonstick, you can use a piece of baking paper beneath the dumplings.
Shrimp rice papers dumplings in a pan.
  • Pour in some water and cover with a lid. Cook over medium heat for approximately 3 minutes.
  • Remove the lid and continue cooking until all the water has evaporated. If you prefer slightly crispy dumpling skins, you can cook them without water for an additional minute.
Shrimp rice paper dumplings in a pan
  • Remove the dumplings from the pan and enjoy them with soy sauce and a touch of chili oil.
Delicious rice paper dumplings filled with succulent shrimp, a delightful treat for any occasion.

🌟 Helpful Tips

  • If using frozen shrimp, make sure to defrost them and pat them dry with a kitchen paper.
  • You can also substitute onion with green onion or leek.
  • Enjoy the dumplings while they are hot.

More authentic Japanese recipes you may like:

Did you find this recipe helpful?

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Delicious rice paper dumplings filled with succulent shrimp, a delightful treat for any occasion.

Pan-fried Rice Paper Dumplings With Shrimp

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These Pan-fried Rice Paper Shrimp Dumplings are effortless, delectable bites with chewy exterior and succulent shrimp filling. While I used available Japanese ingredients from my pantry, substitutions are an option.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Dimsum, Snack
Cuisine Japanese
Servings 2 people

Equipment

  • 1 nonstick pan

Ingredients
  

  • Rice papers
  • 3.5 oz shrimp (100g) (after peeling and deveining)
  • 2.12 oz hanpen (60g) (or you could use shrimp instead)
  • ½ bulb onion
  • 1 tsp minced ginger
  • 1 tbsp cornstarch (or any starch)
  • 1 tbsp sake rice wine (or Chinese cooking wine)
  • 1 tbsp soy sauce (to your taste)
  • 1 pinch salt (to your taste)
  • ½ tsp sugar (to your taste)
  • ½ tsp sesame oil (to your taste)
  • ½ cup water (125ml)

Instructions
 

  • Begin by peeling and deveining the shrimp, then use kitchen paper to pat them dry. Finely chop the shrimp by hand or with a food processor.
  • Then, finely chop both the onion and ginger.
  • In a mixing bowl, combine the shrimp, hanpen, finely chopped onion, ginger, cornstarch, and all the seasonings. Thoroughly mix everything by hand.
  • Take the rice papers and cut them in half. Dip one piece of rice paper into water for about 5 seconds, allowing it to soften.
  • Follow the photo instructions in the post to wrap the filling within the rice papers.
  • Place the dumplings in a pan. If your pan is not nonstick, you can place a sheet of baking paper beneath the dumplings.
  • Add water to the pan, then cover it with a lid. Cook over medium heat for about 3 minutes.
  • Then, remove the lid and continue cooking until all the water has evaporated. For those who prefer a slightly crispy skin, you can cook them without water for an additional minute.
  • Finally, take the dumplings out of the pan and enjoy them with a delightful dipping sauce from soy sauce and a touch of chili oil. Enjoy!

Notes

  • If you’re using frozen shrimp, be sure to thaw them and gently pat them dry with a kitchen towel.
  • You can also replace the onion with green onions or leeks.
  • Enjoy the dumplings while they’re still piping hot.
     
Tried this recipe?Let us know how it was!
5/5 - (24 votes)

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