Shrimp and Edamame Rice Paper Dumplings
Shrimp and Edamame Rice Paper Dumplings
These translucent steamed dumplings are filled with a savory edamame paste infused with Thai aromatics and wrapped around naturally sweet shrimp. Light, high in protein, and gluten-free, they deliver bold flavor without heaviness. The simple “wheel” hydration method ensures a smooth, elegant finish every time, so you can enjoy wholesome, homemade dumplings whenever the craving strikes.
Ingredients
Edamame Filling
- 1 cup shelled edamame fresh or thawed, an extra when steaming
- 2 cloves of garlic
- 1 cilantro root cleaned
- ¼ teaspoon white or black pepper
- 1 –2 tablespoons Thaimee All-Purpose Sauce
- 1 tablespoon neutral oil
Dumplings
- 8 rice paper wrappers
- 8 medium shrimp 21–25 count, peeled and deveined
- Neutral oil for brushing and greasing
Dipping Sauce
- 2 tablespoons Thaimee All-Purpose Sauce
- 1 teaspoon sesame oil
- 1 –2 teaspoons rice vinegar to taste
- Optional Garnish: Young celery leaves or finely sliced chives or scallions for home cooking
Instructions
- Prepare the steamer: Set up a steamer and bring the water to a steady boil while you prepare the dumplings.
Make The Filling
- Using a mortar and pestle, pound garlic, cilantro root, and pepper into a fine paste (or pulse in a processor).
- Heat oil in a pan over medium heat. Add the aromatic paste and sauté until fragrant, about 30 seconds.
- Add edamame and Thaimee All-Purpose Sauce. Cook for 2–3 minutes to blend the flavors.
- Transfer to a blender or food processor and blend until smooth and creamy. Let cool before assembling.
Assemble Using “Wheel” Hydration Method
- Fill a shallow bowl with warm water.
- Dip one rice paper sheet into the water and gently turn it sideways in the bowl, allowing it to rotate like a windmill for about 3 turns. This distributes the water evenly so the wrapper softens uniformly without becoming too wet.
- Remove and lay flat on your work surface.
- Spoon about 1½ tablespoons of edamame paste slightly off-center. Place one shrimp on top.
- Roll sideways into a snug parcel, keeping gentle tension as you roll, and seal at the end.
- Repeat to make 8 dumplings.
- Prepare for steaming
- Lightly oil a plate or steamer tray to prevent sticking. Arrange dumplings slightly apart.
- Brush the tops lightly with oil to prevent drying and sticking.
Steam
- Place the dumplings into the already boiling steamer. Add extra edamames, if you prefer.
- Steam over medium heat for 8–10 minutes, or until the rice paper turns translucent and the shrimp is fully cooked.
Finish and Serve
- Garnish with young celery leaves for a fresh, delicate aroma. At home, chives or thinly sliced scallions work beautifully as well.
- Serve warm with the dipping sauce on the side.
Video
Notes
- Always steam over actively boiling water for proper texture
- Do not oversoak the rice paper — it continues softening as it rests
- The windmill hydration method prevents weak spots and tearing
- Brushing with oil keeps the wrapper supple and glossy
- Naturally gluten-free and high in protein
