If you're a fan of dumplings but hate making them, you'll love Rice Paper Shrimp Dumplings. These rice paper rolls filled with shrimp are perfect for a quick lunch, snack, or even dinner. Steam for a few minutes and you've got a delicious meal in less than 30 minutes. Best part is that these are naturally gluten free - WIN!
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You will devour these rice paper shrimp dumplings or little pockets of joy! They are easy and delicious. You can fill them with anything you feel like. This one is filled with plump shrimp and some aromatics.
If you love shrimp recipes, then you need to check my other shrimp recipes like my Shrimp Fried Rice, Asian Shrimp Taco, and Thai Butterflied Shrimp.
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Here's what you need to make
- rice paper
- peeled shrimp,
- garlic
- ginger
- cornstarch
- oyster sauce
- sugar
- white pepper
Dumplings Sauce: - avocado oil
- green onion
- garlic
- Gochugaru or red chili flakes
- oyster sauce
- sesame oil
See recipe card for quantities.
How to make Rice Paper Shrimp Dumlings
Making dumplings are really easy. These make it even faster. I love making these for my husband on days we are craving dunplings but dont want to leave the house. Here are my step by step instructions.
Assemble the dumpling filling.
Stack the quarters and dip into luke warm water for 10 seconds.
Once the rice papers have softened, put 1 tablespoon of dumpling filling into the softened rice paper and twist it like a money bag sack.
The rice paper will stick together and seal on its own.
Assemble the dumpling filling:
- Peel, devein and rough chopped the shrimp.
- In a large bowl, combine the rough chopped shrimp, grated garlic & ginger.
- Add in the cornstarch, oyster sauce, white pepper, and sugar (for balance).
Make the dumplings:
- Cut the rice paper into quarters. Stack the quarters and dip into luke warm water for 10 seconds.
- Once the rice papers have softened, put 1 tablespoon of dumpling filling into the softened rice paper and twist it like a money bag sack.
- The rice paper will stick together and seal on its own.
Steam the shrimp dumplings:
- Line a steamer with parchment paper to avoid sticking.
- Put the dumplings in and brush with avocado oil.
- Cover with a lid and steam for 10 minutes.
Make the dumpling sauce:
- In a small saucepan, heat up 4 tablespoon of avocado oil.
- In a bowl, add the minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce and sesame oil.
- Slowly add the hot oil to the bowl. Mix well.
- Serve the dumplings with the dumpling sauce and enjoy!
Substitutions
Rice Paper: For a different wrapper, use wonton wrappers.
Peeled Shrimp: For a non-seafood option, Ground Chicken works well.
Garlic: Fresh is best, but you can substitute with garlic powder.
Ginger: omit if you dont have it available.
Cornstarch: Substitute with Tapioca Starch for thickening the filling.
Oyster Sauce: For a vegetarian option, use Soy Sauce instead or vegeterian oyster sauce.
Sugar: You can swap with Honey for a natural sweetener.
White Pepper: Substitute with Black Pepper for a similar spice.
Avocado Oil: For a different oil, use any neutral oil in its place like grapeseed oil or canola oil.
Equipment
- Steamer
- Large pan for the steamer. I love my Our Place Pan.
- Knife
- Cutting board
Our Place Pan
This is the one I used. It comes with a steamer insert.
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Rice Paper Shrimp Dumplings - FAQs
You can use wonton wrappers as an alternative to rice paper. They have a similar texture and work well for making dumplings.
Yes, you can use frozen shrimp. Just make sure to thaw them completely and drain any excess moisture before using them in the filling.
To prevent the dumplings from sticking, arrange them in a single layer on a large plate and lightly brush them with oil or cornstarch.
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Ingredients
Equipment
Method
- Assemble the dumpling filling:
- Peel, devein and rough chopped the shrimp.
- In a large bowl, combine the roughly chopped shrimp, grated garlic & ginger.
- Add in the cornstarch, oyster sauce, white pepper, and sugar (for balance).
- Make the dumplings:
- Cut the rice paper into quarters. Stack the quarters and dip into lukewarm water for 10 seconds.
- Once the rice papers have softened, put 1 tablespoon of dumpling filling into the softened rice paper and twist it like a money bag sack.
- The rice paper will stick together and seal on its own.
- Steam the shrimp dumplings:
- Line a steamer with parchment paper to avoid sticking.
- Put the dumplings in and brush with avocado oil.
- Cover with a lid and steam for 10 minutes.
- Make the dumpling sauce:
- In a small saucepan, heat up 4 tablespoon of avocado oil.
- In a bowl, add the minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce and sesame oil.
- Slowly add the hot oil to the bowl. Mix well.
- Serve the dumplings with the sauce and enjoy!
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Pamela Ryba says
Excellent flavor balance! I used the smallest sized round rice paper wrappers…might be about 6” across. After wetting I fold the wrapper in half and then put a blob of shrimp mixture in the center of the half moon. I then folded the wrapper in half again over the filling and sealed it without trying to make any pleats…just formed a simple half moon around the filling, and trimmed off the excess. Dumplings looked great and it was very fast. The pinched edges sort of ruffled up a bit when I stood the dumplings up on my oiled steamer tray, which was cute.
Carmen Spillette says
Yessss... Thank you so much. Great tips. I will cut off excess next time.