Deutsch 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.
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
- 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
- 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.
- In a bowl, combine the shrimp, hanpen, chopped onion, ginger, cornstarch, and all the seasonings. Mix everything thoroughly by hand.
- Cut the rice papers in half. Dip a piece of rice paper into water for about 5 seconds to soften it.
- Follow the photo instructions to wrap the filling in the rice papers.
- Place the dumplings in a pan. If your pan is not nonstick, you can use a piece of baking paper beneath the dumplings.
- 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.
- Remove the dumplings from the pan and enjoy them with soy sauce and a touch of chili oil.
🌟 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:
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Pan-fried Rice Paper Dumplings With Shrimp
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.
