Há Cảo Tôm (Easy Shrimp Dumpling with Rice Paper)
Há Cảo Tôm (Easy Shrimp Dumpling with Rice Paper)
Ingredients
For the Dumplings
- 1 pound shrimp, peeled and deveined
- 200 grams white rice paper wrappers
For the Dipping Sauce
- 2 teaspoons chili garlic paste
- 2 teaspoons granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons onion, finely chopped
- 1 teaspoon cooking oil, as needed
For Garnish
- 2 spring onion, chopped
Instructions
- 1
Prepare the rice paper wrappers. Take one white rice paper wrapper and briefly dip it in water or place it on a damp surface for a few seconds until it softens and becomes pliable.
⏱️ 5 min
- 2
Assemble the dumplings. Place 2-3 peeled and deveined shrimp onto the softened rice paper wrapper, slightly off-center. Fold the short sides of the rice paper wrapper inwards over the shrimp. Starting from the bottom edge, roll the wrapper tightly upwards to form a compact, rectangular-shaped dumpling. Repeat this process with the remaining shrimp and rice paper wrappers.
⏱️ 15 min
- 3
Steam the dumplings. Arrange the assembled shrimp dumplings on a plate suitable for steaming. Place the plate inside a steamer basket over boiling water. Cover the steamer with a lid and steam for 8-10 minutes, or until the shrimp are cooked through and turn pink, and the rice paper becomes translucent and slightly sticky.
⏱️ 10 min
- 4
Prepare the dipping sauce base. In a small bowl, combine the chili garlic paste, granulated sugar, and soy sauce. Stir well until the sugar is dissolved.
⏱️ 2 min
- 5
Sauté the onion. In a small pot or saucepan, add about 1 teaspoon of cooking oil and heat over medium heat. Add the finely chopped onion and sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min
- 6
Finish the dipping sauce. Pour the prepared sauce mixture (from Step 4) into the pot with the sautéed onion. Heat the sauce over medium heat, stirring continuously, until it simmers and slightly thickens, about 2 minutes. Pour the hot sauce into a separate serving bowl.
⏱️ 2 min
- 7
Serve the dumplings. Carefully remove the steamed shrimp dumplings from the steamer. Transfer the hot dumplings to a clean serving plate. Garnish generously with freshly chopped spring onion. Pour the warm dipping sauce over the garnished dumplings or serve it on the side for dipping. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Há Cảo Tôm (Easy Shrimp Dumpling with Rice Paper)
For the Dumplings
- 1 pound shrimp, peeled and deveined
- 200 grams white rice paper wrappers
For the Dipping Sauce
- 2 teaspoons chili garlic paste
- 2 teaspoons granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons onion, finely chopped
- 1 teaspoon cooking oil, as needed
For Garnish
- 2 spring onion, chopped
Instructions
- 1
Prepare the rice paper wrappers. Take one white rice paper wrapper and briefly dip it in water or place it on a damp surface for a few seconds until it softens and becomes pliable.
⏱️ 5 min - 2
Assemble the dumplings. Place 2-3 peeled and deveined shrimp onto the softened rice paper wrapper, slightly off-center. Fold the short sides of the rice paper wrapper inwards over the shrimp. Starting from the bottom edge, roll the wrapper tightly upwards to form a compact, rectangular-shaped dumpling. Repeat this process with the remaining shrimp and rice paper wrappers.
⏱️ 15 min - 3
Steam the dumplings. Arrange the assembled shrimp dumplings on a plate suitable for steaming. Place the plate inside a steamer basket over boiling water. Cover the steamer with a lid and steam for 8-10 minutes, or until the shrimp are cooked through and turn pink, and the rice paper becomes translucent and slightly sticky.
⏱️ 10 min - 4
Prepare the dipping sauce base. In a small bowl, combine the chili garlic paste, granulated sugar, and soy sauce. Stir well until the sugar is dissolved.
⏱️ 2 min - 5
Sauté the onion. In a small pot or saucepan, add about 1 teaspoon of cooking oil and heat over medium heat. Add the finely chopped onion and sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min - 6
Finish the dipping sauce. Pour the prepared sauce mixture (from Step 4) into the pot with the sautéed onion. Heat the sauce over medium heat, stirring continuously, until it simmers and slightly thickens, about 2 minutes. Pour the hot sauce into a separate serving bowl.
⏱️ 2 min - 7
Serve the dumplings. Carefully remove the steamed shrimp dumplings from the steamer. Transfer the hot dumplings to a clean serving plate. Garnish generously with freshly chopped spring onion. Pour the warm dipping sauce over the garnished dumplings or serve it on the side for dipping. Serve immediately.
⏱️ 1 min