Steamed Rice Paper Dumplings (GF / DF)
Chef Alexa
4
30 minutes
15 minutes
Chinese
Lunch
Light, flavour-packed, and completely guilt-free, these steamed rice paper dumplings are filled with a savoury shrimp mixture and brought together with Soy Mate. Finished with a bold, umami-packed dipping sauce, they’re comfort food done the Tooksie’s way.
Ingredients
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1 lb shrimp, peeled, deveined & minced
2 tbsp chives, finely chopped
2 stalks scallion, sliced thin
1 clove garlic, minced
1-inch fresh ginger, grated
2 tbsp Soy Mate
1 tbsp cornstarch
black pepper to taste
12 sheets rice paper
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¼ cup Soy Mate
2 tbsp sesame oil
1 tbsp white vinegar
1 tbsp chili crisp
1 tbsp Hot Truff
1 clove garlic, minced
1 stalk scallion, finely chopped
Directions
Whisk all sauce ingredients together and set aside.
Combine shrimp, chives, scallion, garlic, ginger, Soy Mate, cornstarch, and black pepper. Mix well.
Fill a large bowl with water and wet your cutting board. Line a steaming basket with parchment paper and spray with nonstick spray.
Dip one rice paper sheet in water for 10 seconds until just pliable. Lay flat, fold all four edges in to form a square. Add a spoonful of filling and fold into a parcel.
Steam over medium-high heat for 10–12 minutes until shrimp is cooked through and wrapper is translucent.
Serve immediately with dipping sauce.
