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Shrimp Dumplings

Mouthwatering Shrimp Dumplings: Easy Homemade Delight

Delicious shrimp dumplings made easy with rice paper, perfect for a light lunch or a crowd-pleasing dish at gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 dumplings
Course: Lunch
Cuisine: Asian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 200 grams Prawns Fresh and finely chopped
  • 1 tablespoon Sesame Oil Can substitute with neutral oil
  • 1 piece Spring Onion Finely chopped
  • 2 tablespoons Cornstarch Can substitute with tapioca starch
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon White Pepper Can substitute with black pepper
  • 1 piece Carrot Finely diced
Wrapping
  • 10 pieces Rice Papers Made specifically for spring rolls
Serving
  • 3 tablespoons Soy Sauce Low-sodium preferred for health
  • 2 tablespoons Rice Vinegar Can replace with apple cider vinegar
  • 1 tablespoon Chili Oil Optional for spice

Equipment

  • steamer basket
  • mixing bowl
  • Shallow dish

Method
 

Prep and Cook
  1. Prepare Filling: In a mixing bowl, combine fresh, finely chopped prawns with sesame oil, finely chopped spring onion, cornstarch, salt, white pepper, and diced carrot. Mix thoroughly until all ingredients are well-incorporated.
  2. Prepare Rice Papers: Fill a shallow dish with warm water. Dip each rice paper briefly in the water until it softens, about 5-10 seconds.
  3. Assemble Dumplings: Place a spoonful of the shrimp filling in the center of each softened rice paper. Fold and seal the dumpling edges.
  4. Cook Dumplings: Prepare a steamer basket lined with parchment paper. Steam the dumplings for 8-10 minutes until cooked through.
  5. Serve: Remove dumplings from the steamer and serve warm with soy sauce, rice vinegar, or chili oil.

Notes

Store uncooked shrimp dumplings in an airtight container in the fridge for up to 2 days or freeze for up to a month.