Shrimp Rice Paper Dumplings with a Crispy Scallion Pancake Skirt
Shrimp Rice Paper Dumplings with a Crispy Scallion Pancake Skirt
Ingredients
For the Shrimp Dumplings
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon sesame oil
- 12 rice paper wrappers, 8.5-inch diameter
- 1 avocado, sliced, optional
For the Crispy Scallion Skirt
- 1/3 cup water
- 2 teaspoons all-purpose flour
- 2 teaspoons cornstarch
- 2 green onions, chopped, divided
For Frying and Serving
- 1/4 cup vegetable oil, or as needed, for frying
- chili oil, for serving, as needed
- sesame seeds, for garnish, as needed
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with garlic powder, salt, black pepper, and sesame oil. Mix well to ensure all shrimp are evenly coated. Set aside to marinate for at least 10 minutes.
⏱️ 2 min
- 2
While the shrimp marinates, prepare the scallion skirt mixture. In a small bowl or measuring cup, whisk together the water, all-purpose flour, and cornstarch until smooth. Stir in half of the chopped green onions (reserve the other half for garnish). Set aside.
⏱️ 3 min
- 3
Prepare your workspace for assembling the dumplings. Fill a shallow dish or pie plate with warm water. Take one rice paper wrapper and submerge it in the warm water for about 15-20 seconds, or until it is pliable but not overly soft.
⏱️ 1 min
- 4
Carefully lay the softened rice paper wrapper flat on a clean cutting board or work surface. Place 2-3 marinated shrimp in the center of the wrapper, leaving space around the edges. If using, add a few slices of avocado next to the shrimp.
⏱️ 1 min
- 5
Submerge a second rice paper wrapper in warm water until pliable. Carefully place this second wrapper directly on top of the shrimp and avocado, aligning it with the bottom wrapper. Gently press down around the filling to seal the edges, creating a double-layered dumpling.
⏱️ 1 min
- 6
Using a pizza cutter or sharp knife, cut the double-layered rice paper with the filling into individual round or square dumplings. You should be able to get 2-4 dumplings from each set of two wrappers, depending on size. Repeat steps 3-6 with the remaining shrimp and rice paper wrappers.
⏱️ 10 min
- 7
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place a single layer of assembled dumplings into the pan, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 1 min
- 8
Cook the dumplings for 3-5 minutes per side, or until they are crispy and golden brown. Use tongs or chopsticks to carefully flip them. Once both sides are crispy, reduce the heat to medium-low.
⏱️ 8 min
- 9
Evenly pour about half of the prepared scallion skirt mixture over and around the crispy dumplings in the pan. Continue to cook for another 3-5 minutes, or until the scallion skirt is golden brown and crispy, forming a unified pancake around the dumplings.
⏱️ 4 min
- 10
Carefully slide the entire crispy dumpling and scallion skirt creation onto a serving plate. If cooking in batches, repeat steps 7-9 with the remaining dumplings and scallion skirt mixture, adding more oil to the pan as needed.
⏱️ 1 min
- 11
Garnish with the remaining chopped green onions and a sprinkle of sesame seeds. Serve immediately with chili oil for dipping. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Rice Paper Dumplings with a Crispy Scallion Pancake Skirt
For the Shrimp Dumplings
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon sesame oil
- 12 rice paper wrappers, 8.5-inch diameter
- 1 avocado, sliced, optional
For the Crispy Scallion Skirt
- 1/3 cup water
- 2 teaspoons all-purpose flour
- 2 teaspoons cornstarch
- 2 green onions, chopped, divided
For Frying and Serving
- 1/4 cup vegetable oil, or as needed, for frying
- chili oil, for serving, as needed
- sesame seeds, for garnish, as needed
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with garlic powder, salt, black pepper, and sesame oil. Mix well to ensure all shrimp are evenly coated. Set aside to marinate for at least 10 minutes.
⏱️ 2 min - 2
While the shrimp marinates, prepare the scallion skirt mixture. In a small bowl or measuring cup, whisk together the water, all-purpose flour, and cornstarch until smooth. Stir in half of the chopped green onions (reserve the other half for garnish). Set aside.
⏱️ 3 min - 3
Prepare your workspace for assembling the dumplings. Fill a shallow dish or pie plate with warm water. Take one rice paper wrapper and submerge it in the warm water for about 15-20 seconds, or until it is pliable but not overly soft.
⏱️ 1 min - 4
Carefully lay the softened rice paper wrapper flat on a clean cutting board or work surface. Place 2-3 marinated shrimp in the center of the wrapper, leaving space around the edges. If using, add a few slices of avocado next to the shrimp.
⏱️ 1 min - 5
Submerge a second rice paper wrapper in warm water until pliable. Carefully place this second wrapper directly on top of the shrimp and avocado, aligning it with the bottom wrapper. Gently press down around the filling to seal the edges, creating a double-layered dumpling.
⏱️ 1 min - 6
Using a pizza cutter or sharp knife, cut the double-layered rice paper with the filling into individual round or square dumplings. You should be able to get 2-4 dumplings from each set of two wrappers, depending on size. Repeat steps 3-6 with the remaining shrimp and rice paper wrappers.
⏱️ 10 min - 7
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place a single layer of assembled dumplings into the pan, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 1 min - 8
Cook the dumplings for 3-5 minutes per side, or until they are crispy and golden brown. Use tongs or chopsticks to carefully flip them. Once both sides are crispy, reduce the heat to medium-low.
⏱️ 8 min - 9
Evenly pour about half of the prepared scallion skirt mixture over and around the crispy dumplings in the pan. Continue to cook for another 3-5 minutes, or until the scallion skirt is golden brown and crispy, forming a unified pancake around the dumplings.
⏱️ 4 min - 10
Carefully slide the entire crispy dumpling and scallion skirt creation onto a serving plate. If cooking in batches, repeat steps 7-9 with the remaining dumplings and scallion skirt mixture, adding more oil to the pan as needed.
⏱️ 1 min - 11
Garnish with the remaining chopped green onions and a sprinkle of sesame seeds. Serve immediately with chili oil for dipping. Enjoy!
⏱️ 1 min