Shrimp and Hanpen Rice Paper Dumplings

Name: Shrimp and Hanpen Rice Paper Dumplings
Yield: Serves 2 servings
Ingredients: 1.8 –2.1 oz (50–60 g) peeled shrimp; 1 piece (3.5–4.2 oz / 100–120 g) hanpen (Japanese fish cake); 1 –2 stalks green onion; 4 sheets rice paper; Lettuce leaves (or napa cabbage or cabbage), as needed; Pinch salt; Pinch black pepper; 1 teaspoon sake; 1/2 teaspoon soy sauce; 1/2 teaspoon cornstarch; 1/2 teaspoon sesame oil

akkey-y @akkey

Instead of making dumpling wrappers from scratch, this recipe uses rice paper as a substitute. The addition of hanpen gives these shrimp dumplings a lighter, fluffier texture than regular shrimp dumplings.
Recipe background:
I went through a phase where I ate too much rice paper and got tired of its texture, so I wanted to create a dish where the rice paper isn't too noticeable.

Saved

Ingredients

Serves 2 servings

1.8–2.1 oz (50–60 g) peeled shrimp
1 piece(3.5–4.2 oz / 100–120 g) hanpen (Japanese fish cake)
1–2 stalks green onion
4 sheetsrice paper
Lettuce leaves (or napa cabbage or cabbage), as needed
a
Pinchsalt
Pinchblack pepper
1 teaspoonsake
1/2 teaspoonsoy sauce
1/2 teaspooncornstarch
1/2 teaspoonsesame oil

Saved

Steps

1

Roughly chop the shrimp. Finely chop the green onion. Place the hanpen and ingredients from group A into a zip-top bag and mash until smooth.
2

Add the shrimp and green onion to the bag and knead until evenly combined. Soften the rice paper by dipping it in water, then place one-fourth of the filling onto each sheet and wrap.
3

Arrange the dumplings on a steamer lined with lettuce (or on a heatproof plate), making sure they don't touch. Steam over boiling water for 8–10 minutes.
4

To microwave: Brush the surface of the rice paper with water, loosely cover with plastic wrap, and microwave at 600W for 4–5 minutes.
5

Serve with your choice of dipping sauce, such as mustard soy sauce, vinegar soy sauce with chili oil, or sweet chili sauce.