crispy chive and shrimp rice paper dumplings

Inspired by gao choy gao (韭菜饺) from dim sum, these crispy chive and shrimp rice paper dumplings are one of my new favorite things to make with garlic chives!

Traditionally, the translucent wrapper is made from a mixture of starches like wheat starch and tapioca starch. For this recipe, we’ll use store-bought rice paper as a shortcut. In fact, I might even like these better, as they get so nice and crispy when pan-fried!

What are garlic chives?

Garlic chives, also known as Chinese chives, are an herb in the onion family that have a garlic flavor. They are much more flavorful compared to regular chives.

When eaten raw, they provide a pungent garlicky flavor that will linger on your tongue and give you strong garlic breath — I speak from experience! We typically enjoy them cooked lightly and simply (the flavor mellows out), like in stir-fries or dishes such as garlic chive scrambled eggs or these crispy chive and shrimp dumplings.

You may also like these other recipes:

• Garlic Chive Scrambled Eggs
• Crispy Chive Egg Dumplings
• Shrimp and Chive Patties

If you enjoyed this crispy chive and shrimp rice paper dumpling recipe…

I’d be so grateful if you left me a review below!

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Crispy Chive and Shrimp Rice Paper Dumplings

A shortcut (and more delicious) version of the popular translucent chive and shrimp dumplings at dim sum, these crispy dumplings are savory and juicy with a golden brown crust.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutesmins

Cook Time 20 minutesmins

Assembling Time 20 minutesmins

Total Time 55 minutesmins

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Asian, Chinese

Servings 16dumplings

Ingredients

1x2x3x

• 8piecesrice paper
• 6ozlarge shrimppeeled and deveined
• 4ozgarlic chives or Chinese chives
• 3large eggs
• 1.5tbspsesame oil
• 1tbspsoy sauce
• 1/2tbspoyster sauce
• 1/8tspwhite pepper
• 1/4tspfive spice powder
• 1/4tspchicken bouillon powder
• 1/8tspsugar
• 1tspShaoxing wine
• neutral oil for cooking
• 1/8tspsaltfor eggs

Optional Dipping Sauce

• 1tbspsoy sauce
• 1tbspChinese black vinegar
• 1tspchili oil
• 1/2tspsesame oil

Instructions

Make the scrambled eggs

• In a bowl, beat together 3 large eggs and salt for 1 min or until large bubbles form.
  3 large eggs, 1/8 tsp salt
• To a well-preheated pan, add some neutral oil. Pour in the beaten eggs, which should firm up almost instantly. Move your spatula in circular motions to create small fluffy curds. Use your spatula to break them up into small chunks. Once there’s no more liquid, take the pan off the heat — this should only take a minute or less.
  neutral oil for cooking

Prepare the dumpling filling

• Wash and chop the garlic chives into about 1/2 inch long pieces.
  4 oz garlic chives or Chinese chives
• Roughly chop the peeled and deveined shrimp.
  6 oz large shrimp
• Add the shrimp and garlic chives to a large bowl with all the seasonings. Give it a good mix, separating any large chunks of shrimp.
  1.5 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/8 tsp white pepper, 1/4 tsp five spice powder, 1/4 tsp chicken bouillon powder, 1/8 tsp sugar, 1 tsp Shaoxing wine
• Then add the scrambled eggs into the bowl, and give it a final mix.

Assemble the rice paper dumplings

• Cut each piece of rice paper into quarters (4 equal pieces). Dip one quarter into a bowl of room temperature water, shaking off any excess.
  8 pieces rice paper
• Place it onto your cutting board and add about 1.5-2 tbsp of filling in the center. Once the rice paper is pliable (usually ~20-30 seconds after it has been wet), bring the edges together towards the center and over the filling to create a wrapped dumpling. These dumplings will expand just a bit when cooking, so don’t wrap them too tightly, but make sure they are sealed.
• (Optional but recommended) Double wrap the dumpling with a second piece of rice paper. This makes for a crispier and more secure dumpling wrapper that holds the filling together better. Do this by placing the wrapped dumpling seam side up onto another piece of wet rice paper. Fold in the edges the same way, towards the center. (Watch the video for a visual tutorial).
• Repeat until you run out of filling.

Pan-fry the dumplings

• To a pan on medium heat, add some oil. Place the dumplings into the pan and make sure they’re not touching. Fry each side for about 5-7 minutes or until they get golden brown. We want to achieve this crispy crust slowly, so medium heat, not high heat, is recommended.
  neutral oil for cooking
• When both sides are golden brown, remove from the pan and place on a wire rack to let cool.
• Optionally, mix together a dipping sauce.
  1 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp chili oil, 1/2 tsp sesame oil
• For maximum crispiness, these are best enjoyed a few minutes after cooling down. Be careful as they’ll be hot!

Video

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A post shared by Susanna 🍜 easy recipes (@smelly.lunchbox)

Keyword chive shrimp crystal dumpling, chive shrimp dumpling, gao choy gao

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