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–+ servings
Steamed Rice Paper Shrimp Dumplings

Delicious Steamed Rice Paper Shrimp Dumplings Made Easy

Discover the authentic flavor of Steamed Rice Paper Shrimp Dumplings in this easy recipe that everyone can enjoy.
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Prep Time 30 minutes
Cook Time 9 minutes
Resting Time 5 minutes
Total Time 44 minutes
Servings: 4 dumplings
Course: Dinner
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 oz Raw shrimp Peeled and deveined
  • 1 cup Bamboo shoots Thinly sliced
  • 2 tbsp Oyster sauce Can substitute with soy sauce for vegetarian
  • 1 tbsp Sesame oil Can replace with peanut oil
  • 1 tbsp Minced ginger Fresh preferred
  • 2 tbsp Cornstarch Can substitute with potato starch for gluten-free
  • to taste Salt
  • to taste White pepper
Wrapper
  • 10 sheets Rice paper Other gluten-free wraps may be used

Equipment

  • Bamboo Steamer
  • Mixing bowl
  • Shallow Dish

Method
 

Making Dumplings
  1. Prepare the Filling: Pat the raw shrimp dry and chop them roughly. In a bowl, combine shrimp with bamboo shoots, oyster sauce, sesame oil, ginger, cornstarch, salt, and white pepper. Mix gently.
  2. Prepare Rice Paper Wrappers: Cut rice paper into quarters. Dip each piece briefly in warm water until soft and translucent.
  3. Wrap the Dumplings: Place 1-2 tsp of filling in the center of each wrapper. Fold the bottom edge up, then fold sides to seal securely.
  4. Steam the Dumplings: Place dumplings in a bamboo steamer over simmering water and steam for about 9 minutes until cooked.
  5. Serve: Remove the dumplings and let them rest briefly. Serve alongside dipping sauce for extra flavor.

Nutrition

Serving: 2dumplingsCalories: 200kcalCarbohydrates: 30gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These dumplings can be customized with different proteins or vegetables. Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months.

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