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!