Crispy Shrimp Dumplings with Rice Paper

• adagok: 16
• aktív idő: 40
• teljes idő: 50

Hozzávalók

Dumpling mixture:

1 pound deveined shrimp

2 large shiitake mushrooms, minced

3 tablespoons scallions, thinly sliced

1/2 teaspoon ginger, minced

Pinch of salt

Pinch of white pepper

1 teaspoon sesame oil

For the rice paper:

16 rice paper 1 cup room temperature water

2 teaspoons rice vinegar, or white vinegar

1/2 cup cornstarch

For the frying:

1/2 cup oil Pinch of salt

For the dipping sauce:

2 tablespoons soy sauce

2 tablespoons Chinkiang vinegar, or other vinegar

1 tablespoon chili oil

Útmutatók

Instructions

1. Make the filling: In a mixing bowl, combine the shrimp, shiitake mushrooms, scallions, ginger, salt, white pepper, and sesame oil. Mix thoroughly.

2. Make the water mixture: In a bowl, mix the water and rice vinegar together.

3. Assemble the dumplings: Place a sheet of rice paper on your work surface. Brush both sides with the water mixture until softened. Add about a tablespoon of filling to the bottom corner of the rice paper. Fold up the bottom, then fold the sides inward, and roll tightly to seal. Repeat with the remaining pieces. Sprinkle each dumpling lightly with cornstarch.

4. Fry the dumplings: In a pan over high heat, add the oil and a pinch of salt. Place the dumplings in the pan and fry until crispy, about 2 minutes per side. Remove and repeat with the rest.

5. Make the dipping sauce and serve: In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil. Serve the crispy dumplings hot with dipping sauce.

Tips:

Wipe the shrimp dry before mixing to avoid excess moisture in the filling.

Adding rice vinegar to the water mixture helps promote better browning when frying.

Do not overfill—too much filling can cause the dumplings to burst open.

Sprinkling the dumplings with cornstarch seals the rice paper, creates extra crispiness, and reduces oil splatter.

Salt in the oil both seasons the dumplings and absorbs excess moisture, helping control splatter.-

Jegyzetek

Wipe the shrimp dry before mixing to avoid excess moisture in the filling.

Adding rice vinegar to the water mixture helps promote better browning when frying.

Do not overfill—too much filling can cause the dumplings to burst open.

Sprinkling the dumplings with cornstarch seals the rice paper, creates extra crispiness, and reduces oil splatter.

Salt in the oil both seasons the dumplings and absorbs excess moisture, helping control splatter.-