Crispy Chive and Shrimp Rice Paper Dumplings
A shortcut (and more delicious) version of the popular translucent chive and shrimp dumplings at dim sum, these crispy dumplings are savory and juicy with a golden brown crust.
Ingredients
- 8 pieces rice paper
- 6 oz large shrimp peeled and deveined
- 4 oz garlic chives or Chinese chives
- 3 large eggs
- 1.5 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/8 tsp white pepper
- 1/4 tsp five spice powder
- 1/4 tsp chicken bouillon powder
- 1/8 tsp sugar
- 1 tsp Shaoxing wine
- neutral oil for cooking
- 1/8 tsp salt for eggs
Optional Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp chili oil
- 1/2 tsp sesame oil
Instructions
Make the scrambled eggs
- In a bowl, beat together 3 large eggs and salt for 1 min or until large bubbles form.3 large eggs, 1/8 tsp salt
- To a well-preheated pan, add some neutral oil. Pour in the beaten eggs, which should firm up almost instantly. Move your spatula in circular motions to create small fluffy curds. Use your spatula to break them up into small chunks. Once there’s no more liquid, take the pan off the heat — this should only take a minute or less.neutral oil for cooking
Prepare the dumpling filling
- Wash and chop the garlic chives into about 1/2 inch long pieces.4 oz garlic chives or Chinese chives
- Roughly chop the peeled and deveined shrimp.6 oz large shrimp
- Add the shrimp and garlic chives to a large bowl with all the seasonings. Give it a good mix, separating any large chunks of shrimp.1.5 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/8 tsp white pepper, 1/4 tsp five spice powder, 1/4 tsp chicken bouillon powder, 1/8 tsp sugar, 1 tsp Shaoxing wine
- Then add the scrambled eggs into the bowl, and give it a final mix.
Assemble the rice paper dumplings
- Cut each piece of rice paper into quarters (4 equal pieces). Dip one quarter into a bowl of room temperature water, shaking off any excess.8 pieces rice paper
- Place it onto your cutting board and add about 1.5-2 tbsp of filling in the center. Once the rice paper is pliable (usually ~20-30 seconds after it has been wet), bring the edges together towards the center and over the filling to create a wrapped dumpling. These dumplings will expand just a bit when cooking, so don’t wrap them too tightly, but make sure they are sealed.
- (Optional but recommended) Double wrap the dumpling with a second piece of rice paper. This makes for a crispier and more secure dumpling wrapper that holds the filling together better. Do this by placing the wrapped dumpling seam side up onto another piece of wet rice paper. Fold in the edges the same way, towards the center. (Watch the video for a visual tutorial).
- Repeat until you run out of filling.
Pan-fry the dumplings
- To a pan on medium heat, add some oil. Place the dumplings into the pan and make sure they’re not touching. Fry each side for about 5-7 minutes or until they get golden brown. We want to achieve this crispy crust slowly, so medium heat, not high heat, is recommended.neutral oil for cooking
- When both sides are golden brown, remove from the pan and place on a wire rack to let cool.
- Optionally, mix together a dipping sauce.1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp chili oil, 1/2 tsp sesame oil
- For maximum crispiness, these are best enjoyed a few minutes after cooling down. Be careful as they’ll be hot!
Tried this recipe?Let us know how it was!