Crispy Shrimp and Chive Dumplings
Crispy rice paper dumplings with shrimp, garlic chives, and scrambled egg filling
Nutrition
Estimates per serving (recipe yields 16).
- Calories
- 30
- total 480
- Protein
- 1.5g
- total 24g
- Carbs
- 2.3g
- total 36g
- Fat
- 1.5g
- total 24g
- Fiber
- 0.1g
- total 2g
Estimates for full recipe of 16 dumplings
Ingredients
- 3 large eggs
- 0.13 tsp salt
- 2 neutral oil
- 4 oz garlic chives
- 6 oz large shrimp
- 1.50 tbsp sesame oil
- 2 tbsp soy sauce
- 0.50 tbsp oyster sauce
- 0.13 tsp white pepper
- 0.25 tsp five spice powder
- 0.25 tsp chicken bouillon powder
- 0.13 tsp sugar
- 1 tsp Shaoxing wine
- 8 sheets rice paper
- — water
- 1 tbsp Chinese black vinegar
- 1 tsp chili oil
- 0.50 tsp sesame oil
Equipment
- bowl
- pan
- large bowl
- wire rack
Instructions
Scrambled Eggs
Beat 3 large eggs and 0.13 tsp salt in a bowl for about 1 minute until large bubbles form.
Heat neutral oil in a pan over medium-high heat. Pour in the beaten eggs — they should firm up almost instantly. Move a spatula in circular motions to create small fluffy curds, breaking them into small chunks. Once there's no more liquid, remove from heat.
Filling
Wash and chop 4 oz garlic chives into about 0.5-inch pieces.
Roughly chop 6 oz large shrimp .
Add the shrimp and chives to a large bowl with 1.50 tbsp sesame oil , 1 tbsp soy sauce , 0.50 tbsp oyster sauce , 0.13 tsp white pepper , 0.25 tsp five spice powder , 0.25 tsp chicken bouillon powder , 0.13 tsp sugar , and 1 tsp Shaoxing wine . Mix well, separating any large chunks of shrimp.
Add the scrambled eggs and give it a final mix.
Assembly
Cut each piece of 8 sheets rice paper into quarters (4 equal pieces).
Dip one quarter into a bowl of room temperature water , shaking off excess. Place on a cutting board and add about 2 tbsp of filling in the center.
Once the rice paper is pliable ( 20 seconds after wetting), bring the edges together towards the center over the filling to create a wrapped dumpling. Don't wrap too tightly — they expand when cooking — but make sure they're sealed.
Repeat until filling runs out.
Pan-Fry
Add neutral oil to a pan over medium heat. Place dumplings in the pan, not touching. Fry each side for 6 minutes or until golden brown.
When both sides are golden brown, remove to a wire rack to cool.
Dipping Sauce (Optional)
Mix 1 tbsp soy sauce , 1 tbsp Chinese black vinegar , 1 tsp chili oil , and 0.50 tsp sesame oil .
View Cooklang Source
---
title: Crispy Shrimp and Chive Dumplings
description: Crispy rice paper dumplings with shrimp, garlic chives, and scrambled egg filling
servings: 16
prep time: 15 minutes
cook time: 20 minutes
tags: [chinese, dim-sum, dumplings, shrimp, pan-fried]
cuisine: Chinese
difficulty: medium
nutrition-calories: 480
nutrition-protein: 24g
nutrition-carbs: 36g
nutrition-fat: 24g
nutrition-fiber: 2g
nutrition-note: Estimates for full recipe of 16 dumplings
---
== Scrambled Eggs ==
Beat @eggs{3%large} and @salt{0.125%tsp} in a #bowl{} for about ~beating{1%minute} until large bubbles form.
Heat @neutral oil{} in a #pan{} over medium-high heat. Pour in the beaten eggs — they should firm up almost instantly. Move a spatula in circular motions to create small fluffy curds, breaking them into small chunks. Once there's no more liquid, remove from heat.
> The eggs should only take about a minute or less.
== Filling ==
Wash and chop @garlic chives{4%oz} into about 0.5-inch pieces.
Roughly chop @large shrimp{6%oz}(peeled and deveined).
Add the shrimp and chives to a #large bowl{} with @sesame oil{1.5%tbsp}, @soy sauce{1%tbsp}, @oyster sauce{0.5%tbsp}, @white pepper{0.125%tsp}, @five spice powder{0.25%tsp}, @chicken bouillon powder{0.25%tsp}, @sugar{0.125%tsp}, and @Shaoxing wine{1%tsp}. Mix well, separating any large chunks of shrimp.
Add the scrambled eggs and give it a final mix.
== Assembly ==
Cut each piece of @rice paper{8%sheets} into quarters (4 equal pieces).
Dip one quarter into a #bowl{} of room temperature @water{}, shaking off excess. Place on a cutting board and add about 2 tbsp of filling in the center.
Once the rice paper is pliable (~{20%seconds} after wetting), bring the edges together towards the center over the filling to create a wrapped dumpling. Don't wrap too tightly — they expand when cooking — but make sure they're sealed.
> Double-wrap with a second piece of wet rice paper for a crispier, more secure wrapper. Place seam side up onto another wet piece and fold edges towards center.
Repeat until filling runs out.
== Pan-Fry ==
Add @neutral oil{} to a #pan{} over medium heat. Place dumplings in the pan, not touching. Fry each side for ~frying{6%minutes} or until golden brown.
> Medium heat, not high — the crispy crust develops slowly.
When both sides are golden brown, remove to a #wire rack{} to cool.
== Dipping Sauce (Optional) ==
Mix @soy sauce{1%tbsp}, @Chinese black vinegar{1%tbsp}, @chili oil{1%tsp}, and @sesame oil{0.5%tsp}.
> Best enjoyed a few minutes after cooling for maximum crispiness.