Crispy Shrimp & Chicken Rice Paper Dumplings with Dipping Sauce Recipe
These Crispy Shrimp & Chicken Rice Paper Dumplings combine tender ground chicken and fresh shrimp wrapped in delicate rice paper, then pan-fried to golden perfection. Served with a tangy and slightly sweet dipping sauce, these dumplings are a delightful appetizer or snack that offers a satisfying crunch and flavorful bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 to 15 dumplings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
For the Dumplings
- 12 to 15 rice paper sheets
- 7 ounces ground chicken
- 7 ounces raw shrimp, peeled, deveined, and finely chopped
- 1 tablespoon grated garlic or garlic paste
- 2 teaspoons grated ginger or ginger paste
- 3 to 4 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce (or mild stir-fry sauce)
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground white or black pepper
- Cooking oil, for frying
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or lemon juice)
- 1 teaspoon sugar or honey
- 1 teaspoon chili oil (optional, for spice)
Instructions
- Make the Filling: In a large bowl, combine the ground chicken and finely chopped shrimp. Add the garlic, ginger, green onions, soy sauce, hoisin sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly with a spoon or clean hands until everything is evenly incorporated. Set aside.
- Prepare the Wrappers: Fill a shallow bowl or wide plate with warm water. Dip one sheet of rice paper into the water for 5–6 seconds, just until softened (do not over-soak). Lay the sheet flat on a cutting board or clean surface.
- Assemble the Dumplings: Spoon about 1 tablespoon of the shrimp-chicken mixture into the center of the softened rice paper. Fold in the sides first, then fold the top and bottom to enclose the filling. If desired, double-wrap the dumpling in a second rice paper sheet for extra crispness.
- Pan-Fry Until Golden: Heat a nonstick skillet over medium heat and add a thin layer of oil. Place the dumplings seam-side down in the pan. Fry each side for 2–3 minutes until crisp and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chili oil if using. Stir until smooth and taste to adjust sweetness, tang, or spice as you prefer.
- Serve and Enjoy: Serve the hot, crispy dumplings immediately with the dipping sauce on the side. Garnish with sliced green onions or toasted sesame seeds if desired.
Notes
- Double wrapping the dumplings with rice paper sheets makes them extra crispy and sturdier.
- Be careful not to over-soak the rice paper sheets to avoid tearing during assembly.
- You can adjust the spice level of the dipping sauce by adding or omitting chili oil.
- Use a nonstick skillet and a thin layer of oil for even frying and easy flipping.
- Serve immediately after frying to enjoy optimal crispness.
