Shrimp Dumplings with Rice Paper

Name: Shrimp Dumplings with Rice Paper
Yield: Makes 24 pieces
Ingredients: 20 small shrimp; 2 sheets fish cake (about 6 oz or 170 grams total); 6 sheets rice paper; 1 tablespoon ginger, minced; 1 1/2 teaspoons sake (or dry white wine); 1/4 teaspoon salt; Black pepper, to taste; 1/2 teaspoon soy sauce; 1/2 teaspoon sugar; 1 teaspoon sesame oil; Soy sauce with vinegar, for serving (optional); Chili oil, for serving (optional)

味彩ちゃん @cook_40367195

These shrimp dumplings are easy to make with rice paper and have a chewy, springy texture!
Recipe background:
I had some leftover rice paper, so I tried making these like steamed shrimp dumplings, using rice paper as the wrapper.

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Ingredients

Makes 24 pieces

20small shrimp
2 sheetsfish cake (about 6 oz or 170 grams total)
6 sheetsrice paper
1 tablespoonginger, minced
1 1/2 teaspoonssake (or dry white wine)
1/4 teaspoonsalt
Black pepper, to taste
1/2 teaspoonsoy sauce
1/2 teaspoonsugar
1 teaspoonsesame oil
Soy sauce with vinegar, for serving (optional)
Chili oil, for serving (optional)

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Steps

1

Peel the shrimp and roughly chop them with a knife.
2

Tear the fish cake into pieces and add to the bowl.
3

Add the minced ginger and all seasonings, then knead everything together, squeezing the fish cake to mix well.
4

Quickly wet a sheet of rice paper with water and lay it on a plate. Place the filling in a flat log shape, then roll up from the bottom like a spring roll.
5

Cut each roll into 4 pieces and arrange them on a tray.
6

Heat a little oil in a skillet. Place the shrimp dumplings in the pan and cook over low heat until one side is golden. Flip, cover with a lid, and cook the other side until nicely browned.
7

Serve with soy sauce and vinegar, and chili oil if you like.