I can’t get over how these shrimp and chive rice paper dumplings turn out so juicy inside with the most irresistible golden, crispy edges. One bite and you’ll see why they vanish faster than I can plate them.

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I’m honestly obsessed with Shrimp and Chive Rice Paper Dumplings because they hit that crispy, chewy, juicy spot I crave nonstop. The raw shrimp turns sweet and bouncy, while Chinese chives bring that sharp, garlicky bite I can’t get enough of.

And the edges? Crackly in the best way.

I love how each little dumpling feels light but still totally satisfying, especially when I’m in the mood for something snacky that eats like a full-on treat. But the real pull is the contrast.

Tender filling, crisp bite, bold dipping sauce energy. So simple.

So addictive. I always want extra badly.

Ingredients

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Shrimp makes these dumplings juicy, bouncy, and packed with lean protein.
Chinese chives bring that garlicky green bite that feels super fresh.
Rice paper wrappers get chewy, crisp, and kind of addictive when pan-fried.
Garlic and ginger do the heavy lifting for big, cozy flavor.
Green onions add crunch and a little sharpness without taking over.
Soy sauce brings salty depth, while fish sauce adds that savory “why’s this so good?” thing.
Sesame oil gives a nutty finish, so don’t skip it.
Cornstarch helps the filling stick together instead of falling apart.
White pepper keeps it warm and slightly spicy, but not loud.
Plus, a tiny bit of sugar balances the salty, savory stuff.
Neutral oil helps the bottoms crisp up golden and snacky.
The dipping sauce is tangy, salty, spicy, and basically mandatory.
Sesame seeds or herbs make everything look cute with almost no effort.

Ingredient Quantities

12 ounces raw shrimp, peeled, deveined and roughly chopped

1 cup Chinese chives, finely chopped (or regular chives)

24 rice paper wrappers, 8 inch rounds

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 green onions, thinly sliced

1 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon toasted sesame oil

1 tablespoon cornstarch

1/2 teaspoon fine salt

1/4 teaspoon white pepper

1 teaspoon granulated sugar

2 tablespoons neutral oil for pan frying

1/4 cup water for softening and sealing wrappers

Toasted sesame seeds for garnish, optional

For dipping sauce: 3 tablespoons soy sauce

For dipping sauce: 1 tablespoon rice vinegar

For dipping sauce: 1 teaspoon chili garlic sauce or sriracha

For dipping sauce: 1 teaspoon sugar

For dipping sauce: 1 teaspoon sesame oil

For dipping sauce: 1 tablespoon chopped cilantro or sliced scallion, optional

How to Make this

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1. In a bowl combine chopped shrimp, chopped chives, minced garlic, grated ginger, sliced green onions, soy sauce, fish sauce, sesame oil, cornstarch, salt, white pepper and sugar; mix until well combined and slightly sticky.

2. Prepare a shallow dish with 1/4 cup water for softening wrappers and a clean damp towel to keep formed dumplings from drying.

3. Working with one rice paper at a time, dip an 8 inch wrapper into the water for 8 to 12 seconds until pliable but not falling apart; lay it flat on the damp towel.

4. Place about 1 to 1 1/2 tablespoons of filling near the edge of the softened wrapper, fold the bottom up over the filling, fold in the sides, then roll tightly to form a sealed dumpling; use a little water to seal the final edge. Repeat with remaining wrappers and filling.

5. Heat 2 tablespoons neutral oil in a nonstick skillet over medium heat until shimmering.

6. Arrange dumplings seam side down in the skillet without overcrowding; pan fry for 2 to 3 minutes until the bottoms are golden and crisp.

7. Add 1 to 2 tablespoons water to the skillet, cover immediately, and steam for 3 to 4 minutes until shrimp is cooked through and wrappers are translucent and tender.

8. Remove the lid and continue to cook uncovered for 30 to 60 seconds to re-crisp the bottoms if desired. Transfer dumplings to a serving plate and sprinkle with toasted sesame seeds if using.

9. Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce or sriracha, 1 teaspoon sugar, 1 teaspoon sesame oil and the chopped cilantro or sliced scallion if using; serve as a dipping sauce alongside the dumplings.

Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Shallow dish or pie plate for water
6. Clean damp kitchen towel or tea towel
7. 8 inch nonstick skillet
8. Spatula or tongs for flipping
9. Small whisk or fork for the dipping sauce

FAQ

Q: How do I soften rice paper without tearing it?

Dip one wrapper in warm water for 5 to 8 seconds until pliable but still slightly firm, place on a damp towel or plate, and work quickly to fill and fold. If it feels too soft, let it rest a few seconds on the towel to firm up before filling.

Q: Can I use regular chives or other greens instead of Chinese chives?

Yes. Regular chives are the closest substitute. You can also use finely chopped scallions, garlic chives, or a mix of bok choy leaves for texture. Adjust salt and aromatics to taste.

Q: Why is cornstarch in the filling?

Cornstarch binds the chopped shrimp and chives, helping the filling hold together and creating a slightly firmer, silkier texture after pan frying.

Q: Can these be steamed instead of pan fried?

Yes. Lightly oil the wrappers and steam in a single layer for 6 to 8 minutes until shrimp is opaque. Pan frying gives a crisp bottom and more texture, while steaming keeps them softer all over.

Q: How far ahead can I prepare them and can I freeze them?

You can assemble and refrigerate on a tray covered with plastic wrap for up to 24 hours. For freezing, flash-freeze on a tray until firm, then transfer to a sealed bag for up to 1 month. Pan fry from frozen on low heat with a lid until heated through, adding a splash of water and covering briefly to ensure even cooking.

Q: How should I adjust seasonings for children or low sodium diets?

Reduce soy sauce and fish sauce by half and boost flavor with extra garlic, ginger, a pinch of sugar, or a squeeze of lime. Serve the spicier dipping sauce on the side so each person can control heat and salt.

Shrimp And Chive Rice Paper Dumplings ✨ Recipe Substitutions and Variations

Shrimp: finely chopped firm white fish (cod or pollock), ground chicken or turkey, finely chopped mushrooms for vegetarian option
Chinese chives: regular chives, thinly sliced green onions, finely chopped garlic chives
Rice paper wrappers: won ton wrappers (adjust cooking time), spring roll wrappers, softened lasagna sheets cut into rounds for steaming
Fish sauce: light soy sauce with a squeeze of lime, tamari with a pinch of salt, equal part soy sauce and a splash of Worcestershire for depth

Pro Tips

1. Use very cold shrimp and chill the filling briefly before wrapping. Cold shrimp firms up the mixture so it is easier to portion and keeps the dumplings from becoming mushy when cooked.

2. Don’t over-soak the rice paper. 8 to 12 seconds is right; if it feels too floppy, lay it on the damp towel for a few seconds to finish softening. Overly soggy wrappers tear easily and will weep during cooking.

3. Keep the filling slightly sticky but not wet. If it seems too loose, add a little more cornstarch or pop the bowl in the fridge for 10 to 15 minutes. A firmer filling holds shape, seals better, and prevents the dumplings from opening while pan frying and steaming.

4. Master the two-step cook: first crisp the bottoms over medium heat, then add a splash of water and cover to steam. This gives you both texture and ensures the shrimp cooks through. Finish uncovered for 30 to 60 seconds to re-crisp the base if needed.

5. Make the dipping sauce ahead and taste for balance. If it tastes too salty, brighten with a little more rice vinegar or a pinch of sugar. Leftover assembled dumplings freeze well on a lined tray before sealing; freeze flat then transfer to a bag for easy future pan frying straight from frozen with a slightly longer steam time.

Shrimp And Chive Rice Paper Dumplings ✨ Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

175

kcal

Equipment: 1. Large mixing bowl
2. Cutting board
3. Chef knife
4. Measuring cups and spoons
5. Shallow dish or pie plate for water
6. Clean damp kitchen towel or tea towel
7. 8 inch nonstick skillet
8. Spatula or tongs for flipping
9. Small whisk or fork for the dipping sauce

Ingredients

12 ounces raw shrimp, peeled, deveined and roughly chopped
1 cup Chinese chives, finely chopped (or regular chives)
24 rice paper wrappers, 8 inch rounds
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, thinly sliced
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1/2 teaspoon fine salt
1/4 teaspoon white pepper
1 teaspoon granulated sugar
2 tablespoons neutral oil for pan frying
1/4 cup water for softening and sealing wrappers
Toasted sesame seeds for garnish, optional
For dipping sauce: 3 tablespoons soy sauce
For dipping sauce: 1 tablespoon rice vinegar
For dipping sauce: 1 teaspoon chili garlic sauce or sriracha
For dipping sauce: 1 teaspoon sugar
For dipping sauce: 1 teaspoon sesame oil
For dipping sauce: 1 tablespoon chopped cilantro or sliced scallion, optional

Directions

In a bowl combine chopped shrimp, chopped chives, minced garlic, grated ginger, sliced green onions, soy sauce, fish sauce, sesame oil, cornstarch, salt, white pepper and sugar; mix until well combined and slightly sticky.
Prepare a shallow dish with 1/4 cup water for softening wrappers and a clean damp towel to keep formed dumplings from drying.
Working with one rice paper at a time, dip an 8 inch wrapper into the water for 8 to 12 seconds until pliable but not falling apart; lay it flat on the damp towel.
Place about 1 to 1 1/2 tablespoons of filling near the edge of the softened wrapper, fold the bottom up over the filling, fold in the sides, then roll tightly to form a sealed dumpling; use a little water to seal the final edge. Repeat with remaining wrappers and filling.
Heat 2 tablespoons neutral oil in a nonstick skillet over medium heat until shimmering.
Arrange dumplings seam side down in the skillet without overcrowding; pan fry for 2 to 3 minutes until the bottoms are golden and crisp.
Add 1 to 2 tablespoons water to the skillet, cover immediately, and steam for 3 to 4 minutes until shrimp is cooked through and wrappers are translucent and tender.
Remove the lid and continue to cook uncovered for 30 to 60 seconds to re-crisp the bottoms if desired. Transfer dumplings to a serving plate and sprinkle with toasted sesame seeds if using.
Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce or sriracha, 1 teaspoon sugar, 1 teaspoon sesame oil and the chopped cilantro or sliced scallion if using; serve as a dipping sauce alongside the dumplings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.