I recently discovered that shrimp dumplings can be made using rice paper, which was a game changer for me! The wrapper is usually difficult to make because it is very fragile and technique is very important so this approach also simplifies the recipe for people who want these plump, juicy shrimp dumplings at home. I’ve typically enjoyed these dumplings steamed but pan-frying them really takes it to the next level!
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)
- 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.
- 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.
- 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!
- 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.
