Shrimp and Pork Rice Paper Dumplings (Vietnamese-style) · PrimedTable
Vietnamese🐟 Seafood
Shrimp and Pork Rice Paper Dumplings (Vietnamese-style)
⏱ 60 min
Vietnamese-style dumplings made with shrimp and minced pork wrapped in rice paper. The delicate, semi-transparent wrapper is soft and chewy, while the filling is tender and bursting with savory flavor. No need for traditional dough rolling and kneading—simply fill, fold, and steam. Serve with a flavorful dipping sauce.
High-protein
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Adapted from a video by Nấu ăn ngon Tv
Không ngờ BÁNH TRÁNG lại làm được Há Cảo ngon đến như vậy!
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1
Prepare the shrimp: shell, devein, and pat dry. Divide into two portions—one diced, the other halved, gently crushed with the blade spine, and coarsely chopped to create a textured, chewy filling with crispy bits.
2
Prepare the pork and vegetables: add ground pork to the chopped shrimp. Finely mince the red shallots and green onion (crush the root portion first, then chop finely).
3
Combine filling ingredients: place all prepared items in a bowl. Add 1 tbsp oyster sauce, a pinch of seasoning powder, a pinch of MSG, a pinch of sugar, black pepper, 1 tbsp cornstarch or tapioca starch, and 0.5 tbsp sesame oil (do not overdo the oil).
4
Mix the filling: stir clockwise for about 3 minutes to allow the proteins to bind properly. This ensures the filling remains bouncy and chewy when cooked, not mushy.
5
Chill the filling: cover with plastic wrap and refrigerate for about 30 minutes to firm up the filling. If time is short, you can proceed directly to wrapping. After chilling, give it a quick 30-second stir to recombine.
6
Prepare the dipping sauce: combine 2 tbsp soy sauce, 1 tbsp water, 1 tbsp vinegar, 0.5 tsp sugar, and a pinch of sesame oil in a small bowl. Stir in 1 tsp chili paste, then add minced garlic, sliced red chili, and a garnish of chopped green onions.
7
Prepare the rice paper: use the thicker Safoco brand rice paper and cut it in half. If using thinner paper, stack multiple layers when wrapping to prevent tearing.
8
Soak the rice paper: prepare a bowl of water. Dip each half sheet into water for about 5 seconds and lay on a cutting board. Critical: wait for the rice paper to fully absorb water and become opaque white (about 10–15 seconds) before filling and wrapping.
9
Wrap the dumplings: place an appropriate amount of filling on the soaked rice paper (not too much to avoid overspilling). Fold the edges inward and pinch firmly to seal. Press the side edges together and shape into a dumpling. Apply firm pressure to ensure it holds during steaming.
10
Prepare the steamer: line the bottom of the steaming basket with a silicone mat to prevent sticking. If you don't have one, brush with oil or line with parchment paper.
11
Steam the dumplings: bring water to a boil before adding the dumplings. Brush the tops with sesame oil for extra fragrance. Cover and steam on medium heat for 5–6 minutes—too long and the rice paper becomes mushy. After steaming, let them cool slightly to allow steam to escape; this helps the wrapper maintain its chewy texture instead of becoming limp.
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