Ultra Crispy Shrimp Dumplings That Crackle
Ultra Crispy Shrimp Dumplings That Crackle
Ingredients
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and roughly chopped
- 1/2 cup scallions, green parts only, chopped
- 2 garlic, cloves, minced
- 1 tablespoon ginger, fresh, minced
- 2 large eggs
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 teaspoon soy sauce
For Assembly and Frying
- 12 rice paper sheets, standard round size
- 1/4 cup cooking oil, for frying, plus more as needed
- 1/2 cup water, for dipping rice paper and steaming
Instructions
- 1
Prepare the shrimp by peeling, deveining, and roughly chopping them into small pieces. Set aside in a mixing bowl.
⏱️ 5 min
- 2
Finely chop the green parts of the scallions, mince the garlic cloves, and mince the fresh ginger. Add these aromatics to the bowl with the chopped shrimp.
⏱️ 5 min
- 3
Crack the 2 large eggs into the bowl with the shrimp and aromatics. Add the sesame oil, white pepper, and soy sauce. Mix all the ingredients thoroughly until well combined and the filling is uniform.
⏱️ 5 min
- 4
Fill a shallow dish, wider than your rice paper sheets, with about 1/2 inch of water. Take one rice paper sheet and dip it into the water just until it becomes pliable, which usually takes a few seconds. Do not oversoak, as it will become too sticky.
⏱️ 1 min
- 5
Lay the softened rice paper sheet flat on a clean, damp surface (a clean cutting board or plate works well). Place about 1 1/2 tablespoons of the shrimp filling onto the center of the rice paper, forming a log shape.
⏱️ 1 min
- 6
Fold the bottom edge of the rice paper over the filling. Then, fold in the left and right sides of the rice paper towards the center, overlapping slightly. Finally, roll the dumpling tightly from the bottom edge upwards to form a compact, sealed dumpling. Repeat this process for the remaining rice paper sheets and filling.
⏱️ 10 min
- 7
Heat 1/4 cup of cooking oil in a large non-stick pan over medium heat. Once the oil is hot and shimmering, carefully place the assembled dumplings seam-side down into the pan, ensuring not to overcrowd the pan. You may need to fry in batches.
⏱️ 2 min
- 8
Fry the dumplings for approximately 2 to 3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min
- 9
Add a splash of water (about 1/4 cup) to the pan, enough to cover about 1/4 to 1/2 of the dumpling height. Immediately cover the pan with a lid to create a steaming effect. Allow the dumplings to steam for 5 to 7 minutes, or until the added water has completely evaporated and the shrimp filling is cooked through.
⏱️ 7 min
- 10
Remove the lid and continue frying the dumplings for an additional 1 to 2 minutes. This step helps to achieve an ultra-crispy texture on the outside. If needed, add a little more oil to achieve desired crispiness.
⏱️ 2 min
- 11
Transfer the cooked, crispy shrimp dumplings to a serving plate. Optionally, garnish with extra chopped scallions before serving. Serve immediately with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ultra Crispy Shrimp Dumplings That Crackle
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and roughly chopped
- 1/2 cup scallions, green parts only, chopped
- 2 garlic, cloves, minced
- 1 tablespoon ginger, fresh, minced
- 2 large eggs
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 teaspoon soy sauce
For Assembly and Frying
- 12 rice paper sheets, standard round size
- 1/4 cup cooking oil, for frying, plus more as needed
- 1/2 cup water, for dipping rice paper and steaming
Instructions
- 1
Prepare the shrimp by peeling, deveining, and roughly chopping them into small pieces. Set aside in a mixing bowl.
⏱️ 5 min - 2
Finely chop the green parts of the scallions, mince the garlic cloves, and mince the fresh ginger. Add these aromatics to the bowl with the chopped shrimp.
⏱️ 5 min - 3
Crack the 2 large eggs into the bowl with the shrimp and aromatics. Add the sesame oil, white pepper, and soy sauce. Mix all the ingredients thoroughly until well combined and the filling is uniform.
⏱️ 5 min - 4
Fill a shallow dish, wider than your rice paper sheets, with about 1/2 inch of water. Take one rice paper sheet and dip it into the water just until it becomes pliable, which usually takes a few seconds. Do not oversoak, as it will become too sticky.
⏱️ 1 min - 5
Lay the softened rice paper sheet flat on a clean, damp surface (a clean cutting board or plate works well). Place about 1 1/2 tablespoons of the shrimp filling onto the center of the rice paper, forming a log shape.
⏱️ 1 min - 6
Fold the bottom edge of the rice paper over the filling. Then, fold in the left and right sides of the rice paper towards the center, overlapping slightly. Finally, roll the dumpling tightly from the bottom edge upwards to form a compact, sealed dumpling. Repeat this process for the remaining rice paper sheets and filling.
⏱️ 10 min - 7
Heat 1/4 cup of cooking oil in a large non-stick pan over medium heat. Once the oil is hot and shimmering, carefully place the assembled dumplings seam-side down into the pan, ensuring not to overcrowd the pan. You may need to fry in batches.
⏱️ 2 min - 8
Fry the dumplings for approximately 2 to 3 minutes until their bottoms are golden brown and crispy.
⏱️ 3 min - 9
Add a splash of water (about 1/4 cup) to the pan, enough to cover about 1/4 to 1/2 of the dumpling height. Immediately cover the pan with a lid to create a steaming effect. Allow the dumplings to steam for 5 to 7 minutes, or until the added water has completely evaporated and the shrimp filling is cooked through.
⏱️ 7 min - 10
Remove the lid and continue frying the dumplings for an additional 1 to 2 minutes. This step helps to achieve an ultra-crispy texture on the outside. If needed, add a little more oil to achieve desired crispiness.
⏱️ 2 min - 11
Transfer the cooked, crispy shrimp dumplings to a serving plate. Optionally, garnish with extra chopped scallions before serving. Serve immediately with your favorite dipping sauce.
⏱️ 1 min