Main ingredients 🥩
ShrimpPorkRice paperOyster sauceSesame oil
Ttukdak Hyung's Shrimp Rice Paper Dimsum
A high-end Chinese-style dimsum made by wrapping minced shrimp and pork filling in chewy rice paper and cooking it in a microwave.
🙋 Recommended for
- ⭐ Those who want to enjoy a luxurious, dimsum restaurant-style taste easily at home
- ⭐ Those who want gluten-free chewy rice paper dumplings instead of flour wrappers
- ⭐ Those looking for a fancy, unique snack to pair with beer or highball
Ingredients needed 🛒2 servings
- Shrimp (as needed)
- Minced pork (as needed)
- Oyster sauce (as needed)
- Sesame oil (as needed)
- Minced garlic (as needed)
- Chopped green onion (as needed)
- Chopped carrot (as needed)
- Rice paper (as needed)
- Water (as needed)
- Regular soy sauce (as needed)
- Vinegar (as needed)
- Chopped Cheongyang chili pepper (as needed)
- Sesame seeds (a little)
Recipe 🍳
- Roughly chop the shrimp with a knife just enough to keep a bouncy, chewy texture.
- In a bowl, combine the chopped shrimp, minced pork, oyster sauce, sesame oil, minced garlic, chopped green onion, and chopped carrot. Knead and mix well to make the filling.
- Place a suitable amount of filling in the center of a rice paper moistened with warm water, then shape it into a round pouch.
- Lightly coat the bottom of a microwave-safe dish with water and sesame oil to prevent the rice paper from sticking.
- Place the shaped dimsum on the dish, cover with a lid, and microwave for 5 minutes until cooked.
- In a small bowl, mix regular soy sauce, water, vinegar, chopped green onion, chopped Cheongyang chili pepper, and sesame seeds to make a vinegar-soy dipping sauce to serve alongside.
- Prepare the filling by mixing lightly chopped shrimp and pork with vegetables, oyster sauce, and sesame oil.
- Place the filling on a water-moistened rice paper and wrap it nicely into a dimsum shape.
- Place on a dish greased with sesame oil, cover, microwave for 5 minutes, and serve with vinegar-soy sauce.
Cooking tips 💡
- If you grind the shrimp too finely, the popping texture is lost, so it's best to roughly chop them with the back of a knife.
- Rice paper sticks easily due to its starchiness, so apply oil or water to the dish bottom and surface to prevent tearing.
- Dipping in the vinegar-soy sauce with Cheongyang chili pepper helps cut the greasiness of the meat and shrimp filling cleanly.
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