--- title: "Crispy Shrimp and Chive Dumplings" description: "Crispy rice paper dumplings with shrimp, garlic chives, and scrambled egg filling" url: "https://briansunter.com/recipes/crispy-shrimp-and-chive-dumplings" --- # Crispy Shrimp and Chive Dumplings Crispy rice paper dumplings with shrimp, garlic chives, and scrambled egg filling 20 minutes cook 15 minutes prep 16 servings chinese dim-sum dumplings shrimp pan-fried Scale Units ## 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 1 Beat 3 large eggs and 0.13 tsp salt in a bowl for about 1 minute until large bubbles form. 2 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. Note The eggs should only take about a minute or less. ### Filling 3 Wash and chop 4 oz garlic chives into about 0.5-inch pieces. 4 Roughly chop 6 oz large shrimp . 5 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. 6 Add the scrambled eggs and give it a final mix. ### Assembly 7 Cut each piece of 8 sheets rice paper into quarters (4 equal pieces). 8 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. 9 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. Note 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. 10 Repeat until filling runs out. ### Pan-Fry 11 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. Note Medium heat, not high, the crispy crust develops slowly. 12 When both sides are golden brown, remove to a wire rack to cool. ### Dipping Sauce (Optional) 13 Mix 1 tbsp soy sauce , 1 tbsp Chinese black vinegar , 1 tsp chili oil , and 0.50 tsp sesame oil . Note Best enjoyed a few minutes after cooling for maximum crispiness. View Cooklang Source recipe.cook ``` --- 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 rating: 4.5 --- == 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. ```