If you’ve been scrolling through your feed lately and keep seeing those no-fold dumplings pop up everywhere, then you already know that this recipe has officially taken over the internet. These Viral No-Fold Shrimp Dumplings are everything you love about homemade dim sum, but without any of the fussy folding. And I’ve made a gluten-free version by wrapping each dumpling in rice paper instead of traditional wonton wrappers. These dumplings are crispy on the outside, packed with a juicy, garlicky shrimp filling on the inside, and paired with a sweet, salty, tangy dipping sauce that is absolutely addictive. Best of all, they come together in under 30 minutes!

A green plate with six steamed dumplings topped with chopped green onions, served with a bowl of soy dipping sauce. A hand with chopsticks picks up one dumpling. Small bowls of sesame seeds and sauce are nearby.

Friends, if there is one recipe that has been living rent-free in my head lately, it’s these No-Fold Shrimp Dumplings. The moment I saw this technique making the rounds, I already made a version with wonton wrappers, but I knew immediately that I needed to put my own spin on it. So I decided to make some gluten-free ones. Instead of using traditional wonton or dumpling wrappers, these dumplings are wrapped in pieces of rice paper, which gives them the most incredible crispy exterior without any of the gluten.

Now, I know what you might be thinking: “aren’t dumplings hard to make?” And, normally, I would say that the folding process can definitely feel intimidating, especially if you’re a first-timer. But that is the genius of this recipe—there is absolutely zero folding involved. Instead of individually wrapping each dumpling by hand, you simply scoop the shrimp mixture directly into a hot pan, let it cook undisturbed, and then wrap the rice paper right over the top. The result is perfectly shaped dumplings that taste like they came straight from your favorite dim sum restaurant, but were made in your very own kitchen.

Plus, the dipping sauce. It’s made with tamari, rice wine vinegar, sesame oil, garlic, ginger, and sriracha, and it is SO good that I am fairly certain I could drink it with a straw. It adds the perfect balance of salty, tangy, and spicy flavor to each and every bite, and I am already dreaming of all the other things I want to pour it on.

A variety of ingredients neatly arranged around a stack of rice paper wrappers, including raw shrimp, garlic, ginger, sauces, chives, sesame seeds, green onions, and a bowl of water with tongs. — To make these gluten-free viral no-fold shrimp dumplings, you’ll need shrimp, garlic, chives, toasted sesame oil, tamari, arrowroot/cornstarch, white pepper, rice pepper, rice wine vinegar, ginger, sriracha, sesame seeds, and green onion.

A green bowl filled with a chunky mixture, garnished with chopped chives, with a metal scoop resting inside. Surrounding the bowl are small dishes containing sauces, spices, and herbs. — To make these gluten-free viral no-fold shrimp dumplings, you’ll need shrimp, garlic, chives, toasted sesame oil, tamari, arrowroot/cornstarch, white pepper, rice pepper, rice wine vinegar, ginger, sriracha, sesame seeds, and green onion.

What You Need to Make These Gluten-Free Shrimp Dumplings

Shrimp: You’ll need one pound of peeled and deveined shrimp to make these dumplings. Once you have your shrimp, mince them finely so that the filling holds together nicely in the pan.
Garlic: Four cloves of fresh minced garlic go into the shrimp filling, and the flavor it adds is absolutely unreal.
Chives: Half a cup of finely minced chives adds a fresh, mild onion flavor to the filling that pairs perfectly with the shrimp.
Toasted Sesame Oil: A tablespoon of toasted sesame oil adds a rich, nutty depth of flavor to the filling. A little goes a long way, so don’t overdo it!
Tamari: Tamari is my go-to soy sauce swap for keeping recipes gluten-free, and it works beautifully here. You can also use coconut aminos or low sodium soy sauce if that’s what you have on hand — either one works well!
Arrowroot or Cornstarch: A tablespoon of arrowroot (or cornstarch) acts as a binder in the shrimp filling, helping everything hold together into those perfect little dumpling shapes. Use whatever you already have in your pantry!
White Pepper: A half teaspoon of white pepper adds a subtle, slightly floral heat to the filling that is just chef’s kiss. Ground black pepper works as a substitute if white pepper isn’t something you keep stocked.

A hand whisking a brown sauce with chopped green onions in a bowl, surrounded by sesame seeds, ginger, garlic, green onions, and other sauce ingredients on a textured surface. — While the dumplings are cooking, prepare the dipping sauce. Whisk together the tamari, rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha, sesame seeds, and green onions in a small bowl until fully combined.

Rice Paper: Here’s where the magic happens! Instead of traditional dumpling wrappers, each dumpling gets wrapped in pieces of rice paper that are cut into quarters and dipped briefly in warm water. The rice paper steams and crisps up right in the pan, giving you that iconic dumpling texture — completely gluten-free!
Rice Wine Vinegar: A splash of rice wine vinegar adds the perfect tangy balance to the sauce.
Ginger: Fresh grated or minced ginger is my top recommendation, but ground ginger works as a substitute in a pinch!
Sriracha: Sriracha adds just the right amount of heat without making the sauce overwhelmingly spicy. Feel free to add more or less depending on your spice preference!
Sesame Seeds: Small but mighty, sesame seeds add a subtle crunch and a boost of Omega-3’s to the sauce.
Green Onion: Sliced green onions are optional, but they add a fresh, mild bite that takes the sauce to the next level.

A hand uses an ice cream scoop to portion out five round scoops of a vegetable and meat mixture onto a white plate, with bowls of sauce, sesame seeds, and green onions nearby. — Once the pan is hot, use a cookie scoop to form round balls of the shrimp mixture and drop them directly into the pan. Let them cook completely undisturbed for 2 minutes.

How to Make These Viral No-Fold Shrimp Dumplings

To make these dumplings, start by preparing the shrimp filling. Add the minced shrimp, garlic, chives, toasted sesame oil, tamari, arrowroot, and white pepper to a large bowl. Mix everything together until it’s fully incorporated and set aside. Next, prepare your rice paper. Cut each sheet of rice paper into 4 equal pieces, then fill a large bowl with warm water and set it near the stove. This is your dipping station for the rice paper wrappers!

Now, it’s time to cook. Lightly spray a non-stick skillet with avocado oil or your cooking spray of choice over medium heat. Once the pan is hot, use a cookie scoop to form round balls of the shrimp mixture and drop them directly into the pan. Let them cook completely undisturbed for 2 minutes.

A hand holding a glass jar pours water onto a plate with six translucent dumplings filled with herbs and meat. Nearby are dishes of dipping sauce, sesame seeds, and rice paper wrappers. — *Once all of the dumplings are wrapped, pour ⅓ cup of water around the edges of the pan and cover with a lid. Allow the water to fully evaporate.*

A green plate with six steamed dumplings garnished with chopped green onions and sesame seeds, served with a small bowl of dipping sauce, surrounded by dishes of sauce and sesame seeds. Chopsticks rest nearby. — *Once all of the dumplings are wrapped, pour ⅓ cup of water around the edges of the pan and cover with a lid. Allow the water to fully evaporate.*

While the shrimp balls are cooking, dip 2-3 pieces of the cut rice paper into the warm water for about 10 seconds — you want them to be softened but still slightly firm. Then, working quickly, place 1-2 pieces of the dampened rice paper on top of each shrimp ball and gently pinch the edges around each one to seal. Repeat until all of the shrimp balls are wrapped.

Once all of the dumplings are wrapped, pour ⅓ cup of water around the edges of the pan and cover with a lid. Allow the water to fully evaporate. Once the water has evaporated and the bottoms of the dumplings have developed a golden, crispy crust and the shrimp is cooked through, they’re ready!

While the dumplings are cooking, prepare the dipping sauce. Whisk together the tamari, rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha, sesame seeds, and green onions in a small bowl until fully combined. Transfer the dumplings to a plate, serve them with the dipping sauce, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.