Rice Paper Shrimp and Hanpen Steamed Dumplings

Name: Rice Paper Shrimp and Hanpen Steamed Dumplings
Ingredients: 2 pieces hanpen (Japanese fish cake); Shrimp, as much as you like; 1 teaspoon ginger; 1 tablespoon sake (or dry white wine); 2 tablespoons potato starch (or cornstarch); About 5 sheets rice paper; 3 tablespoons water

満福♡福のおうちご飯 @cook_40403215

Tokyo

Enjoy healthy shrimp steamed dumplings with a springy, chewy texture using rice paper! No need for a steamer, making this recipe extra easy.
Recipe background: I had some leftover rice paper and wanted to use it up.

満福♡福のおうちご飯 @cook_40403215

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Ingredients

2 pieceshanpen (Japanese fish cake)
Shrimp, as much as you like
1 teaspoonginger
1 tablespoonsake (or dry white wine)
2 tablespoonspotato starch (or cornstarch)
About 5 sheets rice paper
3 tablespoonswater

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Steps

1

Chop the shrimp into small pieces, leaving some texture. (If needed, remove the vein.)
2

Mash the 2 pieces of hanpen in their bag until smooth.
3

Mix the shrimp and hanpen together. Add:
1 teaspoon ginger
1 tablespoon sake (or dry white wine)
2 tablespoons potato starch (or cornstarch)
4

Mix everything together thoroughly.
5

Cut the rice paper sheets in half and moisten them with water.
6

Wrap the filling in the rice paper.
7

Roll up tightly to seal the filling inside.
8

Line a skillet with parchment paper and place the dumplings on top. Turn on the heat and sprinkle about 3 tablespoons of water over them.
9

Cover with a lid and steam over low to medium heat for about 10 minutes, until cooked through.
10

Serve with dumpling sauce or your favorite dipping sauce.