What is Rice Paper Rolls?

Rice Paper Rolls are a versatile dish made by wrapping a delicious shrimp filling in rehydrated rice paper, then steaming them to create a soft, chewy texture. These rolls are not only quick to prepare but also highly customizable, making them a go-to option for a quick snack, appetizer, or light meal.

Why You’ll Love This Recipe

• Quick and easy: With a few simple ingredients, these rolls come together in less than 20 minutes.
• Light and satisfying: The soft, chewy rice paper pairs perfectly with the juicy shrimp filling.
• Customizable: You can swap out shrimp for chicken, tofu, or even veggies to suit your preferences.
• Bursting with flavor: The combination of shrimp, sesame oil, and the sweet soy sauce creates an irresistible umami-packed dish.
• Perfect for any occasion: Whether it’s a casual snack or an elegant appetizer, these rolls are always a hit.

Ingredients

• Rice Papers: These thin, translucent sheets form the soft and chewy exterior of the rolls.
• Large Shrimp: Provides a tender, flavorful filling that cooks quickly when steamed.
• Salt: Enhances the natural flavors of the shrimp and filling.
• White Pepper: Adds a gentle heat and depth to the seasoning.
• Sesame Oil: Adds a rich, nutty aroma to both the filling and the rolls.
• Oyster Sauce: Provides a savory umami punch that elevates the shrimp filling and sauce.
• Corn Starch: Helps bind the filling together for a smoother texture.
• Soy Sauce: The base of the sweet soy sauce, adding a savory and slightly salty flavor.
• Sugar: Balances the saltiness with a touch of sweetness in the sauce.
• Water: Ensures the sauce has the perfect consistency for drizzling.
• Chopped Scallions: Adds a fresh, herbal crunch to the filling and garnish.
• Chili Oil: Brings a spicy kick and vibrant color to the finished dish.

How to Make Rice Paper Rolls

Prepare the Shrimp Filling:
Pat the shrimp dry, chop into small pieces, and mix with salt, white pepper, sesame oil, oyster sauce, and corn starch until well combined.

Assemble the Rolls:
Rehydrate a rice paper by dipping it briefly in room-temperature water and laying it flat on a plate. Place 1-2 tablespoons of the shrimp mixture in a thin line in the center, top with 1 tablespoon of scallions, and fold the sides inward. Roll tightly from the bottom up, ensuring the paper wraps around at least 2-3 times to avoid tearing during steaming. Repeat with the remaining rice papers and filling. Brush the assembled rolls with sesame oil and place on a steam-safe plate.

Steam the Rolls:
Bring water to a boil in a steamer. Place the plate with rolls in the steamer basket and steam for 7-8 minutes until the shrimp is fully cooked.

Make the Sauce:
While steaming, mix soy sauce, oyster sauce, sugar, and water in a bowl until the sugar dissolves.

Serve:
Once the rolls are steamed, drizzle them with the prepared sauce and garnish with chopped scallions and chili oil. Serve immediately and enjoy!

Storage

Rice Paper Rolls are best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day. Reheat briefly in a steamer to restore their texture.

Tips

• Don’t overfill: Overstuffing the rolls can cause the rice paper to tear during steaming. Keep the filling light for easy rolling.
• Use room-temperature water for rice paper: Hot water can make the rice paper too fragile and prone to ripping.
• Brush with sesame oil: This prevents the rolls from sticking together and adds extra flavor.

Shrimp Rice Paper Rolls (Cheung Fun)

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Rice Paper Rolls

• 5-6 rice papers
• 1/2 pound large shrimp, cut into smaller pieces
• 1/8 tsp salt
• Dash of white pepper
• 1/2 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp corn starch

Sauce

• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 Tbsp water

Garnish:

• 3 Tbsp chopped scallions
• 1 tsp sesame oil
• 1-2 tsp chili oil

Instructions

1. Pat dry shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce, and corn starch and mix together.
2. Rehydrate rice paper by dipping in room tempature water. Place rice paper on plate then add about 1-2 Tbsp shrimp in the center forming a thin line. Add 1 Tbsp chopped scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top until shrimp is packed and you get a rectangle shape. (Make sure not to overstuff with shrimp so you can roll the paper over at least 2-3 times. This prevents the roll from ripping when steaming.) Continue with remaining rice paper and shrimp. Transfer rice noodles to a steam safe plate and brush with sesame oil.
3. Heat water and prepare steamer basket. Carefully add plate to steamer basket and steam for 7-8 mins.
4. While steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
5. Once noodle rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil.

The post Shrimp Rice Paper Rolls (Cheung Fun) first appeared on Herman at Home.

What is a Portuguese Egg Tart?

Portuguese egg tarts, also known as Pastéis de Nata, are traditional pastries that originated in Lisbon, Portugal. They feature a rich, creamy custard filling with caramelized tops, nestled in flaky, buttery pastry shells. Slightly different from other custard tarts, their texture and caramelization make them unique and absolutely delightful.

Why You’ll Love This Recipe:

• Simple Ingredients: Uses everyday ingredients like milk, cream, and eggs for a deliciously easy dessert.
• Luxurious Texture: Smooth, creamy filling meets the crispy, flaky pastry shell for a perfect bite.
• Delicious Flavor: With a subtle hint of cinnamon and vanilla, these tarts are sweet, warm, and comforting.
• Authentic Taste: Capture the classic flavors of Portugal right at home.
• Perfectly Shareable: Great for potlucks, family events, or anytime you want to impress your guests.

Ingredients:

• Milk: Adds creaminess to the custard filling, creating a smooth texture.
• Heavy Cream: Gives the filling a rich, luscious flavor and a creamy mouthfeel.
• Sugar: Sweetens the custard and helps with caramelization in the oven.
• Corn Starch: Acts as a thickening agent, ensuring the custard sets properly.
• Cinnamon Stick (optional): Adds a subtle warmth and aromatic hint, enhancing the custard’s flavor.
• Egg Yolks: Create a rich and velvety custard filling, essential to the tart’s creaminess.
• Vanilla Extract: Provides a gentle, sweet aroma and enhances the custard’s flavor.
• Puff Pastry Egg Tart Shells: These ready-to-use shells make it easy to achieve that flaky, golden crust typical of Portuguese egg tarts. You can find these in the frozen section of any Asian grocery store!

How to Make Portuguese Egg Tarts:

1. Prepare the Custard Filling

In a small pot over low heat, whisk together milk, heavy cream, sugar, and corn starch. Continue whisking until the sugar and corn starch have dissolved and the mixture reaches a slight simmer. Avoid overcooking. Remove from heat and let it cool for 5 minutes.

2. Combine with Egg Yolks

In a separate small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until fully incorporated. Strain the mixture through a fine mesh strainer for a smooth custard.

3. Fill and Bake

Preheat your oven to 475°F (245°C). Place puff pastry shells on a baking tray and pour the custard filling into each shell, filling them about 3/4 full. Bake for 15-20 minutes or until the tops have golden brown spots and the custard is set.

Storage:

• For the best flavor and texture, Portuguese egg tarts are best eaten fresh on the day they’re baked.
• Store leftovers in the refrigerator and reheat in the oven for a few minutes to re-crisp the crust.
• You can also freeze baked egg tarts for up to 2 months. Reheat in the oven at 350F for about 10 mins.

Tips:

• Prevent Overheating the Cream Mixture: Avoid boiling the cream mixture; a gentle simmer is enough to dissolve the sugar and corn starch.
• Strain for Smoothness: Straining the custard helps remove any lumps, giving a smooth, velvety texture.
• Reheat for Crispiness: If storing, reheat in the oven to revive the flaky texture of the puff pastry.

Portuguese Egg Tarts

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup milk
• 1/2 cup heavy cream
• 1/3 cup sugar + 1 Tbsp
• 1 Tbsp corn starch
• 1 small cinnamon stick (optional)
• 4 egg yolks
• 1 tsp vanilla extract
• 12 puff pastry egg tart shells

Instructions

1. Whisk together milk, heavy cream, sugar, and corn starch in a small pot over low heat. Whisk until sugar and corn starch is dissolved and mixture is slightly simmering (don’t overcook). Turn off heat let cool slightly for 5 mins.
2. In a small bowl, whisk egg yolks and vanilla together. Gradually add warm cream into egg yolk until well incorporated. Strain through mesh strainer.
3. Preheat oven to 475F. Pour filling to egg tart shells until 3/4 full. Bake for 15-20 mins until tops have golden brown spots and custard is set.

The post Portuguese Egg Tarts – Flaky and Custardy! first appeared on Herman at Home.

Why You Will Love This Recipe

• Healthier option: These mochi balls are air-fried, not deep-fried, for a lighter version of the classic dim sum dessert.
• Perfect for fall: The pumpkin filling is warm, sweet, and spiced—ideal for the fall season.
• Texture heaven: Chewy mochi, crunchy sesame seeds, and a soft, creamy pumpkin filling make for an irresistible combination.
• Quick and easy: Made in the air fryer, this recipe comes together without the hassle of deep-frying, saving you time and mess in the kitchen.

Ingredients:

• Pumpkin puree: The star of the filling—creamy and naturally sweet, perfect for fall.
• Corn starch: Thickens the pumpkin filling to create a paste.
• Sugar: Adds sweetness to balance the earthy pumpkin.
• Pumpkin pie spice: Brings all those classic warm fall flavors.
• Glutinous rice flour: The key ingredient for creating that chewy mochi texture.
• Sugar: Sweetens the mochi dough for a subtle contrast to the filling.
• Lukewarm water: Helps form the dough by hydrating the glutinous rice flour.
• White sesame seeds: Adds a nutty, crunchy coating to the mochi balls.
• Avocado oil spray: Lightly coats the mochi balls to help them brown in the air fryer.

How to Make Air Fryer Pumpkin Sesame Mochi Balls

1. Prepare the Pumpkin Filling

In a medium pan over low heat, combine pumpkin puree, cornstarch, sugar, and pumpkin pie spice. Stir constantly until the mixture thickens to a paste-like consistency. Remove from heat and allow to cool completely.

2. Make the Mochi Dough

In a large mixing bowl, combine the glutinous rice flour and sugar. Slowly pour in lukewarm water, mixing until a smooth dough forms. If the dough feels too dry, add extra water, one tablespoon at a time, until the dough becomes soft and pliable. Knead the dough for a few minutes until smooth.

3. Form the Mochi Balls

Divide the dough into 6 equal portions and roll each portion into a round ball. Flatten each dough ball to about 1/4 inch thick and place a spoonful of the cooled pumpkin filling in the center. Gently fold the edges over the filling, sealing it completely. Roll the dough back into a ball shape.

4. Coat the Mochi Balls

Quickly dip each mochi ball in water, then roll it in sesame seeds to coat evenly.

5. Air Fry the Mochi Balls

Preheat your air fryer to 200°F. Place the sesame-coated mochi balls in the air fryer basket, ensuring they aren’t overcrowded. Cook in batches if needed. Air fry for 12-14 minutes, flipping halfway through. Increase the temperature to 350°F and cook for an additional 3-5 minutes, or until the sesame seeds turn golden brown.

6. Serve

Serve the mochi balls warm and enjoy immediately!

Tips for Making the Perfect Mochi Balls

• Flatten the dough evenly: Make sure to flatten the dough evenly before adding the filling so it wraps around the pumpkin paste smoothly.
• Seal the dough tightly: Pinch the dough tightly around the filling to prevent it from leaking out during cooking.
• Air fryer space: Don’t overcrowd the air fryer—this ensures the mochi balls cook evenly and get that nice golden color.

What Can You Enjoy This With?

• Green tea: The subtle bitterness of green tea balances the sweetness of the mochi balls.
• Warm soy milk: For a cozy, comforting drink pairing, try these with a cup of warm soy milk.
• Pumpkin spice latte: Keep the fall vibes going with a homemade pumpkin spice latte.

Storage

• These mochi balls are best enjoyed fresh and warm right after air-frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
• Reheat them in the air fryer at a low temperature for a few minutes to regain the crisp texture.

Pumpkin Seasme Mochi Balls

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Serves: 2-3 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Pumpkin Filling

• 1 cup pumpkin puree
• 2 Tbsp corn starch
• 1/4 cup sugar
• 1/2 tsp pumpkin pie spice

Mochi Balls

• 1.25 cups glutinous rice flour
• 1/4 cup granulated sugar
• 1/2 cup lukewarm water
• 1/3 cup white sesame seeds
• Avocado oil spray

Instructions

1. In a medium pan over low heat, add pumpkin puree, corn starch, sugar, and pumpkin pie spice and heat until thickened paste. Remove from heat and cool.
2. In large mixing bowl, combine glutinous rice flour and sugar. Slowly pour in water and mix until dough is formed. Add a tablespoon of extra water, one at a time, as needed if dough is dry. Knead for a few mins until smooth.
3. Divide the dough into 6 even portions and roll each portion into round ball. Flatten the dough ball until 1/4 inch thin and add pumpkin paste in the middle then seal the edges and roll the dough into a ball. Quickly dip ball in water then roll in sesame seeds to coat all over.
4. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

The post Pumpkin Sesame Mochi Balls first appeared on Herman at Home.

What is Glutinous Rice?

Glutinous rice, also called sweet rice, is a short-grain rice that becomes very sticky when cooked. Despite the name, it doesn’t contain gluten but instead has a unique texture that makes it ideal for dumplings and desserts in various Asian cuisines. Here, it serves as the base for a savory filling in a dumpling form.

Why You’ll Love This Recipe:

• Unique Texture: The sticky rice provides a chewy, satisfying bite, contrasting with the soft dumpling wrapper.
• Flavor-Packed: Umami from the shiitake mushrooms and oyster sauce makes each bite rich and savory.
• Easy to Make: With simple ingredients and straightforward steps, it’s a fuss-free dumpling recipe.
• Versatile: Perfect as an appetizer, snack, or addition to a dim sum spread.
• Crowd-Pleaser: Its unique vase shape makes it as visually appealing as it is delicious.

Ingredients:

• Glutinous Rice (Sweet Rice): Provides the chewy texture that binds the filling and makes it satisfyingly sticky.
• Water: For cooking the sticky rice. The right amount is crucial here!
• Dried Shiitake Mushrooms: Adds a rich, earthy flavor to the filling, enhancing the umami profile.
• Shallot: Brings a mild, sweet onion flavor that rounds out the dish.
• Ginger: Fresh ginger adds warmth and subtle spice to balance the savory ingredients.
• Oyster Sauce: Adds a depth of savory umami that complements the mushrooms and rice.
• Soy Sauce: Provides salty, savory flavor to the rice mixture.
• Dark Soy Sauce: Adds color and a slightly sweeter, more robust flavor to the filling.
• Sugar: A touch of sweetness to balance the salty and earthy flavors.
• Salt: Enhances the other flavors and balances the filling.
• White Pepper: Adds a mild hint of spice and complexity to the flavor.
• Dumpling Wrappers: Holds the filling and provides a soft, delicate bite around the chewy rice. I used round wrappers for my recipe!

How to Make Sticky Rice Shiitake Dumplings:

1. Prepare the Sticky Rice

Rinse and drain the rice a few times until the water runs clear. Add the rice, water, rehydrated and minced shiitake mushrooms, minced shallot, minced ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker. Cook until the rice is fully cooked through. Once done, let the rice cool for 10-15 minutes.

2. Assemble the Dumplings

Take a dumpling wrapper and form a C shape with your index finger and thumb. Fill the dumpling with the cooked rice mixture until it reaches the top of the wrapper. Gently squeeze the center to create a vase shape. Flatten the top of the rice and the bottom of the dumpling so it stands upright.

3. Steam the Dumplings

Heat water and prepare your steamer basket. Place the dumplings in the steamer, ensuring they aren’t touching. Steam for 8-10 minutes until the dumplings are heated through. Remove from the steamer and enjoy immediately.

Storage:

These dumplings are best eaten fresh but can be stored in the refrigerator for up to 1-2 day. Reheat by steaming.

Tips:

• Prevent Sticking: Line the steamer basket with parchment paper or lightly grease it to prevent the dumplings from sticking.
• Alternative Wrappers: Try using wonton or gyoza wrappers if dumpling wrappers aren’t available.

Sticky Rice Shu Mai Dumplings

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Serves: 2-3 Prep Time: 1 Hour Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 cup glutinous rice (aka sweet rice)
• 1.25 cups water
• 4 dried shiitake mushrooms, rehydrated and finely minced
• 1 shallot, minced
• 1/2 inch ginger, minced
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 Tbsp dark soy sauce
• 1 tsp sugar
• Pinch of salt
• Dash of white pepper
• 10-15 pieces dumpling wrappers

Instructions

1. Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.
2. With a dumpling wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.
3. Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.

The post Sticky Rice Shu Mai Dumplings first appeared on Herman at Home.

Why You Will Love This Recipe

• Simple and satisfying: This recipe may seem intricate, but once you get the hang of it, it’s a fun process that yields restaurant-quality dumplings at home.
• Flavor-packed: The combination of savory pork, fresh shrimp, and earthy shiitake mushrooms, enhanced by soy sauce, oyster sauce, and a touch of shaoxing wine, creates a flavorful and satisfying bite.
• Great for gatherings: Whether you’re hosting or bringing a dish to a potluck, these dumplings are always a crowd-pleaser and very easy to share!

Ingredients

• Ground pork: Provides a savory and rich base for the filling.
• Salt: Enhances the natural flavors.
• Sugar: Balances out the saltiness with a touch of sweetness.
• Soy sauce: Adds umami depth.
• Oyster sauce: Contributes a rich, slightly sweet umami.
• Shaoxing wine: A Chinese cooking wine that deepens the flavor profile. You can omit this ingredient if you want.
• Sesame oil: For a nutty aroma and smoothness.
• Corn starch: Helps bind the filling and keep it tender.
• Dried shiitake mushrooms: Soaked, re-hydrated, finely chopped and added to the filling for an earthy, robust flavor.
• Shrimp: Finely chopped then added to the filling. This adds texture and sweetness to complement the pork.
• Wonton wrappers: The delicate casing that holds the delicious filling.
• Masago (fish roe): Adds a colorful garnish that adds a slight briny flavor.

How to Make Pork Dumplings (Siu Mai)

1. In a large mixing bowl, combine ground pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch. Mix until it forms a paste-like consistency.
2. Add in the finely chopped shiitake mushrooms and shrimp. Mix until well combined.To shape the Siu Mai, form a “C” shape with your index finger and thumb, place a wonton wrapper over it, and add 1-2 teaspoons of the filling. Gently press the filling into the wrapper while rotating to create a round, even shape. Flatten the base slightly for stability.
3. Place the dumplings in a bamboo steamer and steam for 10 minutes until fully cooked.
4. Remove from heat and garnish each with a small amount of masago (fish roe).Serve with soy chili sauce for dipping.

Tips to Fold Siu Mai

• Forming the “C” shape: Use your thumb and index finger to form a “C” shape, which helps hold the wrapper and shape the filling evenly.

• Filling control: Be careful not to overfill each dumpling. Stick to about 1-2 teaspoons of filling to ensure it cooks evenly and holds its shape. Use your thumb and index finger to rotate as you add filling which crimps the sides.
• Leveling the filling: After pressing the filling into the wrapper, use a knife or spoon to level it off so that it is flush with the top of the wrapper. This gives it that classic siu mai look.
• Flattening the base: Gently press down on the bottom of the dumpling to flatten it slightly, making sure the siu mai can stand upright in the steamer.
• Steaming tip: Make sure to leave enough space between each dumpling in the steamer so they don’t stick together

What Can You Enjoy This With?

• Soy chili dipping sauce: The spicy, salty combination pairs perfectly with the savory dumplings.
• Steamed vegetables: Balance the rich dumplings with lightly steamed broccoli or bok choy.
• Dim sum spread: Add other dim sum favorites like spring rolls, bao buns, or egg tarts for a true feast.
• Jasmine tea: A pot of warm jasmine tea will perfectly complement the rich flavors of the dumplings.

Additional Tips

• Prep ahead: You can make the filling a day in advance and refrigerate it until you’re ready to assemble the dumplings.
• Customize your filling: If you’re not a fan of shrimp, you can replace it with more pork or another protein like chicken.
• Steaming options: If you don’t have a bamboo steamer, a metal steamer or even a plate placed inside a pot with a bit of water works just as well.
• Garnish variations: If masago isn’t available, you can garnish with finely chopped carrots for a similar color!

Storage

• If you have leftovers, store the dumplings in an airtight container in the refrigerator for up to 2 days.
• You can also freeze cooked or uncooked dumplings for up to 3 months.
• To reheat, steam them for about 5 minutes or until heated through. Avoid microwaving, as it can make the wrappers tough.

Steamed Pork Dumplings (Siu Mai)

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Serves: 2-3 Prep Time: 30 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

12 oz. ground pork
Pinch of salt
1.5 tsp sugar
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sesame oil
1 Tbsp corn starch
3 dried shiitake mushrooms (soaked in warm water to rehydrate) finely chopped
6 oz. shrimp, peeled and deveined, chopped
20-25 wonton wrappers
Masago (fish roe) for garnish

Instructions

1. In a large mixing bowl, combine pork, salt, sugar, soy sauce, oyster sauce, shaoxing wine, sesame oil, and corn starch and mix well until it turns into a paste. Add mushrooms and shrimp and mix to combine.
2. To make Siu Mai, form an “C” with you index finger and thumb and place a wonton wrapper over it. Add 1-2 tsp of filling and push down on the “C” while rotating with your fingers to get a evenly round shape. Then use a knife to smear more filling and level to the edge of the wonton. Push down to flatten the base and shape into a round.
3. In a bamboo steamer, add dumplings and steam for 10 mins until dumplings are cooked through. Remove from heat then garnish each Siu Mai with a bit of roe in the middle. Serve with a soy chili sauce.

The post Steamed Pork Dumplings (Siu Mai) – Juicy and Plump! first appeared on Herman at Home.

Why you’ll love this recipe

Rice paper pork dumplings are so delicious and offer a unique combination of flavors and textures. The rice paper wrapper is delicate yet sturdy enough to hold the savory pork filling and rich broth, creating a satisfying burst of flavor with each bite. I also appreciate that they are gluten-free, making them a great option for everyone, including those with dietary restrictions. The fact that you can enjoy these delicious, melt-in-your-mouth dumplings without the need to wait in long lines at a dim sum restaurant is just an added bonus!

Ingredients

Gelatin Soup:

• Unsalted chicken stock: Provides a rich, savory base for the soup inside the dumplings.
• Gelatin powder: A quicker and easier way to help solidify the chicken stock into a gel-like consistency, which melts into a flavorful broth when cooked.
• Shaoxing wine: Adds a hint of sweetness and depth to the broth.
• Soy sauce: Enhances the umami and saltiness in the broth.
• Ginger slices: Infuses the broth with a warm, slightly spicy flavor.
• Salt: Brings out all the other flavors in the broth.

Filling:

• Ground pork: The main protein that forms the savory base of the filling.
• Minced green onion: Adds a fresh, mild onion flavor that brightens the filling.
• Minced ginger: Provides a warm, aromatic kick that complements the pork.
• Shaoxing wine: Adds depth of flavor and a slight sweetness to the filling.
• Soy sauce: Ensures the pork is well-seasoned with umami and saltiness.
• Sesame oil: Contributes a nutty, toasty flavor and richness to the filling.
• Salt: Enhances the overall flavor of the filling.
• White pepper: Adds a subtle heat and complexity to the seasoning.
• Rice paper: Used as the wrappers for the dumplings, becoming pliable when soaked. I cut the rice paper into smaller pieces so I can create thicker bottom and thinner top for the dumpling wrappers.

How to Make Rice Paper Pork Soup Dumplings

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

Storage

I recommend eating these dumpings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Rice Paper Pork Soup Dumplings

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Serves: 2 Prep Time: 35 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Gelatin Soup

• 1 cup unsalted chicken stock
• 1.5 tsp gelatin powder
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 thumb sized ginger, cut into thick slices
• Pinch of salt

Filling

• 1/2 pound ground pork
• 1/2 stalk green onion, minced
• 1 Tbsp minced ginger
• 1 Tbsp shaoxing wine
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• Pinch of salt
• Dash of white pepper
• 10-12 rice paper

Instructions

1. Add 1 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmer for 4-5 mins. Add gelatin and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover and chill in the fridge for a few hours until broth turns until a jelly form. When ready, cut into small pieces
2. When soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and pepper together, stirring in one direction for at least 1 min. Consistency should be whipped and sticky. Add cut jelly to the filling and mix well. Keep the meat chilled so gelatin doesn’t melt.
3. With each rice paper, cut into quarters. Using 3 pieces, arrange rice paper so the center overlaps and makes a diamond shape. Add about 1 Tbsp of filling in the center then gently fold all the corners to the center top and twist. It doesn’t have to be perfect. Repeat with remaining wrappers and fillings
4. Steam over medium-low heat for 6-7 mins. Turn off heat and let rest for a few mins before opening the lid (wrapper is delicate). Enjoy immediately!

The post Rice Paper Pork Soup Dumplings – Gluten Free! first appeared on Herman at Home.

Each bite is full of crispy goodness from the toasted bread and so flavorful from the shrimp paste filling. While this dish is typically deep fried, I prefer air frying because you get the same crispyness but without all the oil. Regardless, you will enjoy this dish no matter what!

Why you’ll love this recipe

What I love most about shrimp toast is the contrast between the crispy, golden bread and the rich, savory shrimp filling. The shrimp is delicately seasoned with hints of garlic, sesame oil, and scallions, creating a flavor that’s both comforting and satisfying. When air fried to perfection, the toast becomes this incredible, crunchy bite that holds onto the shrimp’s savory juices without losing its crispiness.

Ingredients

For the Shrimp Toast

• Shrimp: Tender and sweet, they make the perfect filling. Make sure to clean, peel, and de-vein the shrimp.
• Salt & White Pepper: Enhances flavor with a subtle kick.
• Sugar: Helps balances the savory and sweet notes.
• Garlic: Adds aromatic depth to the shrimp filling.
• Scallion: Brings freshness and a mild onion flavor to the shrimp filling
• Sesame Seed: Adds a nutty crunch.
• Egg White: Helps bind the shrimp filling together.
• Corn Starch: Ensures a perfect texture.
• White Bread: Crisps up beautifully and serves as the perfect exterior. I like to cut off the crust so you just get the white bread for this toast.

For the Spicy Mayo

• Kewpie Mayo: I prefer the Japanese version of the mayo because it is creamy with a touch of sweetness.
• Sriracha: Adds a bit of spice and kick to the mayo. Feel free to adjust to your spice level.
• Sugar: Helps balance the heat and tang.
• Sesame Oil: Adds a nutty aroma to the sauce.

How to Make Sesame Shrimp Toast

1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp). 
2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated. 
3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste. 
4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce.

Storage

I recommend eating these right away but it can be refrigerated for up to 1 day or frozen for up to 2 weeks. When reheating, toast in the oven or air fryer for a few mins.

Sesame Shrimp Toast (Prawn Toast)

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Serves: 2 Prep Time: 15 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Toast:

• 1 pound peeled, deveined shrimp
• 1/2 tsp salt
• Dash white pepper
• 1 tsp sugar
• 1 clove garlic
• 1 stalk scallion, green part only, minced
• 1 Tbsp sesame seed
• 1 egg white
• 1 Tbsp corn starch
• 8 pieces white bread

Spicy Mayo

• 1/2 cup kewpie mayo
• 1 Tbsp sriracha sauce (adjust to your taste)
• 2 tsp sugar
• 1/4 tsp sesame oil
• 2 tsp lemon juice
• Pinch of salt

Instructions

1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp).
2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated.
3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste.
4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce. If deep frying, fry on each side for 2-3 mins until golden brown and shrimp is cooked through.

The post Sesame Shrimp Toast – A Popular Hong Kong Snack! first appeared on Herman at Home.

Why you’ll love this recipe

You will love these shrimp dumplings for their delicate balance of textures and flavors. The translucent, slightly chewy wrapper made from rice paper wraps around a plump, succulent shrimp filling. These dumplings are then pan-fried to get a crispy wrapper but a juicy interior with each bite. Serve these dumplings with soy and chili sauce for the most delicious bite!

Ingredients

For the dumplings:

• Shrimp: The main ingredient of the recipe, the shrimp is roughly chopped and fills the rice paper wrapper.
• Bamboo shoots: This has a light flavor and bit of a crunch to balance the flavor of the shrimp.
• Oyster sauce: A key sauce ingredient that adds lots of umami to the filling.
• Sesame oil: Adds a nutty aroma to the filling.
• Ginger: Adds flavor, spice, and fragrance to the filling.
• Corn Starch: Helps to velvet the shrimp and bind the filling together especially when the dumpling gets steamed.
• Salt and white pepper: Enhances the flavor of the filling. Adjust these seasonings to your own liking!
• Rice paper: My secret ingredient to make these dumplings with less hassle but still achieve a similar texture.

For the dipping sauce:

• Soy sauce: A key sauce ingredient for umami and flavor
• Sugar: Adds a bit of sweetness to balance the sauce
• Chili oil: Adds spice and a ton of flavor to the sauce
• Sesame seed: Mostly for decoration!

How to Make Pan-Fried Rice Paper Shrimp Dumpings (Har Gow)

1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
2. With two pieces of rice paper, cut in half then half again to get 4 equal parts, double layered. Using one part, dip in warm water to rehydrate and drain all the water. Once rice paper is softened, add 2 tsp of shrimp in the middle. Fold the corners a bit then fold the bottom edge to the top edge then make a few pleats to seal the top. Repeat to get about 8 dumplings.
3. In a pan, heat 1 Tbsp of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add 1/4 cup water and cover and steam for 3-4 mins until water is dried. Remove cover and let the dumplings continue to brown and get crispy for another 1-2 mins. During this entire process, don’t touch the wrappers as it is very delicate!
4. Serve with dipping sauce and enjoy!

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft.

Pan-Fried Rice Paper Shrimp Dumplins (Har Gow)

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Serves: 2 Prep Time: 30 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

Dumplings

1/3 pound raw, peeled, de-veined shrimp

3 Tbsp bamboo shoots, thinly sliced

1 tsp oyster sauce

1/2 tsp sesame oil

1/2 tsp minced ginger

1 tsp corn starch

Pinch of salt

Pinch of white pepper

4-5 pieces of rice paper

1/4 cup water

Dipping sauce

3 Tbsp soy sauce

2 tsp sugar

1 tsp chili oil

Sesame seed for garnish

Instructions

1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
2. With two pieces of rice paper, cut in half then half again to get 4 equal parts, double layered. Using one part, dip in warm water to rehydrate and drain all the water. Once rice paper is softened, add 2 tsp of shrimp in the middle. Fold the corners a bit then fold the bottom edge to the top edge then make a few pleats to seal the top. Repeat to get about 8 dumplings.
3. In a pan, heat 1 Tbsp of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add 1/4 cup water and cover and steam for 3-4 mins until water is dried. Remove cover and let the dumplings continue to brown and get crispy for another 1-2 mins. During this entire process, don’t touch the wrappers as it is very delicate!
4. Serve with dipping sauce and enjoy!

The post Pan-Fried Rice Paper Shrimp Dumplings (Har Gow) first appeared on Herman at Home.

Why you’ll love this recipe

Steamed BBQ Pork Buns are so delicious because they combine the perfect balance of sweet and savory flavors in their succulent Chinese BBQ pork filling. The tender and juicy pork is enveloped in a pillowy, soft steamed bun that just melts in your mouth, creating an irresistible blend of textures and tastes. Each bite offers a delightful contrast between the fluffy, slightly chewy dough and the flavorful, caramelized pork, making these steamed buns a beloved treat in my household.

Ingredients

For the bao buns:

• Cake Flour: This flour is perfect for buns because they have lower protein content so it forms a soft, loose gluten that allows the baos to be fluffier. If you can’t find cake flour, you can substitute 1 cup of cake flour with 1 cup of all-purpose flour (less 2 Tbsp) + 2 Tbsp corn starch.
• Sugar: Adds a bit of sweetness and provides a source of food for the yeast.
• Baking Powder: A little bit here helps the bao rise and become fluffy.
• Instant Dry Yeast: A crucial ingredient that ferments the dough.
• Cooking Oil: Helps to keep the baos shiny and moist.
• Milk: Interacts with the flour and yeast and is a key component of the recipe.

For the BBQ pork filling:

• Cooking Oil: A bit of oil to saute the onions to develop flavor and retain moisture
• Onion: Adds sweet and pungent flavors to the filling.
• Chinese BBQ pork: The main star of the filling with sweet and sweet flavors.
• Soy sauce: Adds umami, depth, and complexity to the sauce.
• Oyster sauce: This adds deep, savory, umami flavors to enhance the filling.
• Sugar: Adds a bit of sweetness to balance the sauce.
• Hoisin sauce: This sauce adds a bit of sweetness and umami to the sauce. You can find this condiment at your local Asian grocery store or online.
• Cha Siu Sauce: A key component to enhance the Chinese BBQ flavors of the filling
• Water: A bit here makes the filling more saucy.
• Toasted sesame oil: Adds aroma and nuttiness that is so irresistible!
• Cornstarch: Helps thicken the filling sauce

How to Make Steamed BBQ Pork Buns (Char Siu Bao)

1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc – about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

Tips for the Dough

1. Let the dough proof twice in a humid environment like a microwave. I put warm water in there while it proofs so it comes out fluffy
2. Roll the dough up and down towards center so edges are thinner and center is thicker. This ensures the filling won’t seep the bottom of the bao and the top is thinner and lighter when folding together.
3. Once the baos are done steaming, don’t open right away or the dough will collapse. Let it steam in there for 5 more mins.

Storage

You can store the baos in an airtight container in the fridge for up to 3 days. You can also freeze the buns for up to 3 months. If you freeze it, keep them separate so they don’t stick together when freezing.

Other Recipes You’ll Love

Steamed Chinese BBQ Pork Buns (Char Siu Bao 叉燒包)

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Serves: 2 Prep Time: 2 Hours Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Bun

200g cake flour

1 Tbsp sugar

1 tsp baking powder

1 tsp instant dry yeast

1 Tbsp cooking oil

100g warm milk, adjust as needed

Filling

1 Tbsp cooking oil

1/2 cup diced onion

1 cup finely chopped BBQ pork

1 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sugar

1 Tbsp hoisin sauce

1 Tbsp cha siu sauce

1/2 cup water

1/2 tsp toasted sesame oil

1.5 tsp cornstarch

Instructions

1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc - about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

The post Steamed Chinese BBQ Pork Buns (Char Siu Bao 叉燒包) first appeared on Herman at Home.

Why you’ll love this recipe

You will love these shrimp dumplings for their delicate balance of textures and flavors. The translucent, slightly chewy wrapper made from rice paper encases a plump, succulent shrimp filling. These dumplings are then steamed to perfection with each bite offering a burst of umami. Serve these dumplings with soy and chili sauce for the most delicious bite!

Ingredients

For the dumplings:

• Shrimp: The main ingredient of the recipe, the shrimp is roughly chopped and fills the rice paper wrapper
• Bamboo shoots: This has a mild flavor and bit of a crunch to balance the flavor of the shrimp
• Oyster sauce: A key sauce ingredient that adds lots of umami to the filling
• Sesame oil: Adds a bit of nutty flavor to the filling
• Ginger: Adds flavor, spice, and aroma to the filling
• Corn Starch: Helps to velvet the shrimp and bind the filling together especially when the dumpling gets steamed
• Salt and white pepper: Enhances the flavor of the filling
• Rice paper: My secret ingredient to make these dumplings with less hassle but still achieve a similar texture

For the dipping sauce:

• Soy sauce: A key sauce ingredient for umami and flavor
• Sugar: Adds a bit of sweetness to balance the sauce
• Chili oil: Adds spice and a ton of flavor to the sauce
• Sesame seed: Mostly for decoration

How to Make Steamed Rice Paper Shrimp Dumpings (Har Gow)

1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
2. With two pieces of rice paper, cut in half then half again. Arrange the rice paper so all the corner all meet in the middle and it the rice paper forms a small circle. Dip in warm water to re-hydrate. Once rice paper is soft, add 2 tsp of shrimp in the middle. Fold the edges together from the bottom to the top then make a few pleats to seal the top.
3. Steam dumplings in a bamboo basket for 9 mins until shrimp is cooked through. Serve with dipping sauce.

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft.

Rice Paper Shrimp Dumplings (Har Gow 虾饺)

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Serves: 2 Prep Time: 30 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 16 voted )

Ingredients

Dumplings

1/3 pound raw, peeled, de-veined shrimp

3 Tbsp bamboo shoots, thinly sliced

1 tsp oyster sauce

1/2 tsp sesame oil

1/2 tsp minced ginger

1 tsp corn starch

Pinch of salt

Pinch of white pepper

8 pieces of rice paper

Dipping sauce

3 Tbsp soy sauce

2 tsp sugar

1 tsp chili oil

Sesame seed for garnish

Instructions

1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
2. With two pieces of rice paper, cut in half then half again. Arrange the rice paper so all the corner all meet in the middle and it the rice paper forms a small circle. Dip in warm water to rehydrate. Once rice paper is soft, add 2 tsp of shrimp in the middle. Fold the edges together from the bottom to the top then make a few pleats to seal the top.
3. Steam dumplings in a bamboo basket for 9 mins until shrimp is cooked through. Serve with dipping sauce.

The post Steamed Rice Paper Shrimp Dumplings (Har Gow 虾饺) first appeared on Herman at Home.