Crispy Rice Paper Dumplings (Pork & Shrimp)
Crispy Rice Paper Dumplings (Pork & Shrimp) is a easy Asian recipe that serves 4. 250 calories per serving. Recipe by Brooke Ervin on YouTube.
Prep: 25 min | Cook: 14 min | Total: 49 min
Cost: $20.40 total, $5.10 per serving
Ingredients
- 200 g Ground Pork (lean, preferably 80/20)
- 150 g Raw Shrimp (peeled, deveined, roughly chopped)
- 1/2 cup Corn Kernels (fresh, frozen, or canned (drained))
- 2 tbsp Soy Sauce (regular or gluten‑free)
- 1/2 tsp White Pepper (ground)
- 1 tsp Fresh Ginger (minced)
- 1 tsp Garlic (minced)
- 2 tbsp Olive Oil (for pan‑frying)
- 8 pieces Rice Paper Sheets (round, 22‑cm diameter)
- 1 cup Water (warm, for soaking rice paper)
- 1 tsp Sesame Oil (for dipping sauce)
- 1 tsp Chili Oil or Sriracha (optional heat for sauce)
- 2 stalks Green Onions (thinly sliced, optional garnish)
Instructions
Prepare the filling
Finely chop the shrimp until it resembles a paste, then combine it with ground pork in a mixing bowl. Add corn kernels, soy sauce, white pepper, minced ginger, and minced garlic. Mix thoroughly until the mixture is uniform.
Time: PT10M
Soak the rice paper
Fill a small bowl with warm water. Submerge one rice‑paper sheet for about 10‑15 seconds until it softens but is still pliable. Place on a clean surface and repeat with remaining sheets.
Time: PT5M
Assemble the dumplings
Place a heaping teaspoon of filling in the center of each softened rice‑paper sheet. Fold the edges over the filling, pinching to seal and forming a small parcel. Press gently to ensure the seal holds.
Time: PT10M
Pan‑fry the dumplings
Heat olive oil in a skillet over medium‑high heat. Add the dumplings in a single layer and fry for 2‑3 minutes until the bottom turns golden and slightly crisp.
Time: PT5M
Temperature: medium‑high
Steam the dumplings
Add just enough water to cover the skillet bottom (about 1/4 cup). Immediately cover with a lid and reduce heat to medium. Steam for 5‑7 minutes until the water has mostly evaporated and the filling is cooked through.
Time: PT7M
Temperature: medium
Make the dipping sauce
In a small bowl combine soy sauce, sesame oil, and chili oil or sriracha. Stir well. Sprinkle sliced green onions on top if using.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 2g
Dietary info: Gluten‑Free (use gluten‑free soy sauce), Contains pork, Contains shrimp
Allergens: Shellfish, Soy, Sesame
Ingredient Substitutions
- Instead of Ground Pork: Ground turkey, ground chicken
- Instead of Raw Shrimp: finely diced crab meat, omit for all‑pork version
- Instead of Corn Kernels: diced bell pepper, peas
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of White Pepper: black pepper (less aromatic)
- Instead of Fresh Ginger: ground ginger (1/4 tsp)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Rice Paper Sheets: wonton wrappers, dumpling wrappers
- Instead of Sesame Oil: toasted sesame oil (use less)
- Instead of Chili Oil or Sriracha: red pepper flakes
- Instead of Green Onions: chives
Equipment Needed
- Mixing Bowl
- Chef’s Knife
- Cutting Board
- Small Bowl
- Large Skillet or Frying Pan
- Lid that fits skillet
- Tongs or Spatula
- Measuring Spoons
- Plate for finished dumplings
Critical Steps — Do Not Skip
- Soaking rice paper just enough to stay pliable
- Pan‑frying before steaming to create a crispy base
- Adding the correct amount of water for steaming – too much will make the wrapper soggy
Chef Tips from the Video
- For extra crunch, finish with a quick high‑heat sear after steaming.
- Add a pinch of sugar to the filling to balance the soy sauce’s saltiness.
Troubleshooting
Rice paper tears during folding
Soak the sheet a few seconds longer or patch with a small extra piece of rice paper.
Dumplings are soggy after steaming
Use only enough water to create steam; do not add excess liquid.
Filling is bland
Add an extra splash of soy sauce or a pinch more white pepper; taste before sealing.
Storage
Refrigerator: Store cooked dumplings in an airtight container for up to 2 days.
Freezer: Can freeze uncooked assembled dumplings for up to 1 month; steam directly from frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to 24 hours in advance and keep refrigerated.
- Soak rice paper just before assembly; they become too sticky if left wet.
Frequently Asked Questions
What is the cultural significance and history of rice paper dumplings in Asian cuisine?
Rice paper dumplings are a modern twist on traditional Chinese and Vietnamese dumpling traditions, using rice‑paper wrappers that are common in spring rolls. They reflect a fusion of textures—chewy rice paper with a steamed interior—popular in contemporary home cooking and street food stalls across Southeast Asia.
What regional variations of rice paper dumplings exist in Vietnamese and Chinese cooking?
In Vietnam, rice‑paper is often used for fresh spring rolls (gỏi cuốn) rather than cooked dumplings, while in some Chinese regions cooks wrap fillings in thin wheat‑based wrappers. The rice‑paper version is a lighter alternative that has become popular in fusion kitchens worldwide.
How are rice paper dumplings traditionally served in Asian households?
They are typically served hot, either pan‑fried then steamed or fully steamed, accompanied by a dipping sauce made from soy sauce, vinegar, chili, and sometimes garlic. They are enjoyed as a snack, appetizer, or part of a larger family meal.
During what celebrations or occasions are dumplings like these commonly eaten in Asian cultures?
Dumplings are a staple during Lunar New Year, family gatherings, and festivals such as the Mid‑Autumn Festival, symbolizing wealth and togetherness. While rice‑paper dumplings are a newer variation, they are embraced in casual celebrations and dinner parties.
What makes rice paper dumplings unique compared to traditional wheat‑based dumplings?
The rice paper provides a translucent, slightly chewy exterior that crisps when pan‑fried, offering a different mouthfeel. It also makes the dish naturally gluten‑free (when using gluten‑free soy sauce) and quicker to prepare because the wrapper doesn’t need to be rolled thinly.
What are the authentic traditional ingredients for Asian dumpling fillings versus acceptable substitutes?
Traditional fillings often include ground pork, shrimp, ginger, garlic, soy sauce, and aromatics like scallions. Acceptable substitutes are ground turkey or chicken for pork, crab meat for shrimp, and tamari for soy sauce if a gluten‑free version is needed.
What other Asian dishes pair well with rice paper dumplings?
They pair nicely with light soups such as miso or wonton broth, a simple cucumber salad with rice‑vinegar dressing, or a side of stir‑fried vegetables. A cold jasmine or green tea also complements the flavors.
How has the use of rice paper in dumplings evolved over time in modern Asian cooking?
Originally, rice paper was reserved for fresh rolls. Chefs began experimenting by cooking the paper, creating a crisp‑soft texture that mimics fried dumplings without deep frying. This evolution reflects a trend toward lighter, quicker‑cook methods in home kitchens.
What are the most common mistakes to avoid when making rice paper dumplings?
Common errors include over‑soaking the rice paper, which makes it tear; using too much water during steaming, resulting in soggy wrappers; and overcrowding the pan, which prevents a crisp bottom. Follow the critical steps to avoid these issues.
Why does this recipe pan‑fry the dumplings before steaming instead of steaming only?
Pan‑frying creates a golden, slightly crispy base that adds texture and flavor, while the subsequent steaming ensures the filling cooks through and the wrapper stays tender. Skipping the fry step yields a softer, less flavorful dumpling.
Can I make rice paper dumplings ahead of time and how should I store them?
Yes, you can assemble the dumplings and keep them covered with a damp cloth in the refrigerator for up to 12 hours. For longer storage, freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; steam directly from frozen when ready to eat.
What does the YouTube channel Brooke Ervin specialize in?
The YouTube channel Brooke Ervin focuses on approachable home‑cooking tutorials, often featuring quick weeknight meals, creative twists on classic dishes, and practical tips for busy families.
How does the YouTube channel Brooke Ervin's approach to Asian-inspired cooking differ from other cooking channels?
Brooke Ervin emphasizes simplicity and ingredient accessibility, using pantry staples and minimal equipment while still delivering authentic flavors. She often adapts traditional recipes to suit American grocery stores, unlike channels that rely on specialty Asian markets for every ingredient.
Last updated: August 24, 2026
