No-Fold Shrimp Dumplings
No-Fold Shrimp Dumplings
Ingredients
For the Dumplings
- 1 pound shrimp, peeled, deveined, and minced
- 4 garlic, cloves, minced
- 1/2 cup chives, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons tamari, (or coconut aminos or low sodium soy sauce if not gluten-free)
- 1 tablespoon arrowroot, (or cornstarch)
- 1/2 teaspoon white pepper, (or ground black pepper)
- 10-15 sheets rice paper, cut into 4 pieces each
- as needed avocado oil, for spraying, or cooking spray of choice
- 1/3 cup water
For the Dipping Sauce
- 1/3 cup tamari, or low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 garlic, cloves, mashed
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced (optional)
Instructions
- 1
Prepare the dumpling filling: In a medium bowl, combine the minced shrimp, minced garlic, minced chives, 1 tablespoon toasted sesame oil, 2 tablespoons tamari (or alternative), 1 tablespoon arrowroot (or cornstarch), and 1/2 teaspoon white pepper (or black pepper). Mix thoroughly until all ingredients are fully incorporated.
⏱️ 10 min
- 2
Prepare the rice paper: Cut each sheet of rice paper into 4 equal pieces. Fill a large shallow bowl with warm water and place it near your cooking area.
⏱️ 5 min
- 3
Prepare the dipping sauce: In a small bowl, whisk together 1/3 cup tamari (or alternative), 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 2 mashed garlic cloves, 2 teaspoons grated ginger, 1 tablespoon sriracha sauce, and 2 teaspoons sesame seeds. If using, stir in the sliced green onion. Set aside.
⏱️ 5 min
- 4
Cook the shrimp balls: Lightly spray a large non-stick skillet with avocado oil or cooking spray. Place the skillet over medium heat. Once the pan is hot, use a cookie scoop (about 1 1/2 tablespoons) to form round balls of the shrimp mixture and drop them into the pan, leaving some space between each.
⏱️ 2 min
- 5
Begin wrapping: Let the shrimp balls cook undisturbed for 2 minutes to form a slight crust. While they are cooking, quickly dip 2-3 pieces of the cut rice paper into the warm water for about 10 seconds. The rice paper should be pliable but still slightly firm.
⏱️ 2 min
- 6
Cover the shrimp balls: Carefully place 1-2 pieces of the softened rice paper on top of each shrimp ball, gently pinching the edges around each ball to secure the rice paper. Repeat this process until all shrimp balls are covered.
⏱️ 3 min
- 7
Steam and finish: Pour 1/3 cup of water around the edges of the pan. Immediately cover the pan with a lid and cook until the water has evaporated, about 5-7 minutes. Once the water is gone, remove the lid and continue to cook for another 1-2 minutes, allowing the bottom of the dumplings to develop a nice crust and ensuring the shrimp is cooked through.
⏱️ 8 min
- 8
Serve: Carefully transfer the cooked dumplings to a serving platter. Serve immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Fold Shrimp Dumplings
For the Dumplings
- 1 pound shrimp, peeled, deveined, and minced
- 4 garlic, cloves, minced
- 1/2 cup chives, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons tamari, (or coconut aminos or low sodium soy sauce if not gluten-free)
- 1 tablespoon arrowroot, (or cornstarch)
- 1/2 teaspoon white pepper, (or ground black pepper)
- 10-15 sheets rice paper, cut into 4 pieces each
- as needed avocado oil, for spraying, or cooking spray of choice
- 1/3 cup water
For the Dipping Sauce
- 1/3 cup tamari, or low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 garlic, cloves, mashed
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced (optional)
Instructions
- 1
Prepare the dumpling filling: In a medium bowl, combine the minced shrimp, minced garlic, minced chives, 1 tablespoon toasted sesame oil, 2 tablespoons tamari (or alternative), 1 tablespoon arrowroot (or cornstarch), and 1/2 teaspoon white pepper (or black pepper). Mix thoroughly until all ingredients are fully incorporated.
⏱️ 10 min - 2
Prepare the rice paper: Cut each sheet of rice paper into 4 equal pieces. Fill a large shallow bowl with warm water and place it near your cooking area.
⏱️ 5 min - 3
Prepare the dipping sauce: In a small bowl, whisk together 1/3 cup tamari (or alternative), 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 2 mashed garlic cloves, 2 teaspoons grated ginger, 1 tablespoon sriracha sauce, and 2 teaspoons sesame seeds. If using, stir in the sliced green onion. Set aside.
⏱️ 5 min - 4
Cook the shrimp balls: Lightly spray a large non-stick skillet with avocado oil or cooking spray. Place the skillet over medium heat. Once the pan is hot, use a cookie scoop (about 1 1/2 tablespoons) to form round balls of the shrimp mixture and drop them into the pan, leaving some space between each.
⏱️ 2 min - 5
Begin wrapping: Let the shrimp balls cook undisturbed for 2 minutes to form a slight crust. While they are cooking, quickly dip 2-3 pieces of the cut rice paper into the warm water for about 10 seconds. The rice paper should be pliable but still slightly firm.
⏱️ 2 min - 6
Cover the shrimp balls: Carefully place 1-2 pieces of the softened rice paper on top of each shrimp ball, gently pinching the edges around each ball to secure the rice paper. Repeat this process until all shrimp balls are covered.
⏱️ 3 min - 7
Steam and finish: Pour 1/3 cup of water around the edges of the pan. Immediately cover the pan with a lid and cook until the water has evaporated, about 5-7 minutes. Once the water is gone, remove the lid and continue to cook for another 1-2 minutes, allowing the bottom of the dumplings to develop a nice crust and ensuring the shrimp is cooked through.
⏱️ 8 min - 8
Serve: Carefully transfer the cooked dumplings to a serving platter. Serve immediately with the prepared dipping sauce.
⏱️ 1 min