Crispy Rice Paper Shrimp Dumplings

Passos7

1. 1

   Pas 1. Prepare the filling

   In a bowl, combine the pork, green onion, soy sauce, oyster sauce, water, chicken bouillon, ginger, salt, and pepper. Mix until well combined.

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2. 2

   Pas 2. Soften the rice paper

   4s

   Dip rice paper in water for 3–5 seconds until just softened (don't let it get too soft just enough to fold without breaking).

   Don't over-soak the rice paper or it will tear when folding

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3. 3

   Pas 3. Assemble the dumplings

   Place a shrimp in the centre and small spoonful of filling, as shown in the video.

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4. 4

   Pas 4. Arrange in pan

   Lightly spray a non-stick pan with cooking spray or oil and arrange the dumplings shrimp-side up.

   A lid pan with a lid is required for this recipe, otherwise the dumplings won't steam / cook properly
5. 5

   Pas 5. Steam the dumplings

   4m 30s

   Add about 1-2 tsp water, cover with a lid, and cook over high heat until you hear sizzling. Reduce to medium heat and steam for 4–5 minutes, or until the shrimp are pink and the pork is cooked through.

6. 6

   Pas 6. Crisp the bottoms

   1m 30s

   Remove the lid and cook over medium-high heat for another 1–2 minutes, until all the water has evaporated and the bottoms are lightly crispy.

7. 7

   Pas 7. Garnish and serve

   Mix together the chili oil and soy sauce, drizzle over the dumplings, then finish with green onions, sesame seeds, and extra chili oil.

   For anyone thinking of substituting pork, just note that pork has a lot of fat which is what makes the dumpling juicy and yummy. So if you use another protein with lower fat, it might not taste as good.

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