Absolutely! I checked the uploaded video. It shows rice paper shrimp dumplings made with rice paper, a shrimp-based filling, whole shrimp, green onion, sesame seeds, and a spicy/savory seasoning, then pan-cooked until tender and lightly browned.

by

🍤🥟 Rice Paper Shrimp Dumplings

Ingredients

  • 8–10 rice paper sheets
  • 250 g shrimp, peeled and finely chopped
  • 8–10 whole shrimp, peeled and deveined
  • 2 green onions, finely chopped
  • 1 tsp sesame seeds
  • 1 tsp chili flakes
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • ½ tsp black pepper
  • 1 tbsp cooking oil

Instructions

1. Prepare the shrimp filling
Finely chop the shrimp and mix with green onion, garlic, soy sauce, sesame oil, chili flakes, and black pepper.

2. Soften the rice paper
Dip one rice paper sheet briefly in water until it becomes flexible. Place it flat on a clean work surface.

3. Add the filling
Place a small portion of the chopped shrimp mixture in the center. Add one whole shrimp on top.

4. Fold the dumpling
Fold the rice paper over the filling and seal the edges carefully. Shape it into a neat dumpling, making sure the filling is completely enclosed.

5. Prepare the pan
Heat a thin layer of cooking oil in a nonstick skillet over medium heat. Arrange the dumplings in the pan without overcrowding.

6. Cook until tender and golden
Cook for several minutes, turning carefully so the rice paper cooks evenly. Continue until the wrappers become tender with lightly golden, crisp edges.

7. Add sesame and chili
Sprinkle sesame seeds and a little chili over the dumplings near the end of cooking, as shown in the video.

8. Serve hot
Transfer the shrimp dumplings to a serving plate and enjoy immediately while they’re juicy and warm. 🍤🔥

🔥 Pro Tip

Don’t soak the rice paper for too long—it should be soft enough to fold but not completely mushy. This makes the dumplings much easier to handle and prevents tearing.

Juicy shrimp + chewy rice paper + crispy golden edges = an irresistible bite! 🍤🥟🔥

Leave a Comment