If you’re craving a dim sum favorite but want something fun, easy, and homemade, you’re going to love these Pan-Fried Rice Paper Shrimp Dumplings (Har Gow).
They’re crispy on the outside, juicy in the middle, and seriously addictive. Instead of messing with traditional dumpling wrappers, we’re using rice paper to make things way simpler and gluten-free without compromising on flavor.
Whether you’re familiar with har gow or just curious about trying rice paper dumplings, this one’s for you.
What are Pan Fried Rice Paper Shrimp Dumplings?
Pan-fried rice paper shrimp dumplings are a twist on the classic har gow, a type of Cantonese shrimp dumpling usually wrapped in a translucent wheat starch dough.
In this version, I use softened rice paper wrappers, which crisp up beautifully when pan-fried but still give you that satisfying chew. It’s a clever shortcut that skips the dough-making while still delivering all the juicy shrimp goodness inside.
Plus, rice paper dumplings are naturally gluten-free and super versatile.
Why You’ll Love Pan Fried Rice Paper Shrimp Dumplings
- Easy to make at home: No fancy dough or steamer baskets needed—just rice paper and a pan.
- Deliciously crispy and chewy texture: You get that crispy golden bottom and soft, chewy wrapper all in one bite.
- Dim sum vibes without the hassle: A fun DIY version of har gow that’s weeknight-friendly.
- Naturally gluten-free and customizable: Great for sharing or adding your own twist.
If you like this recipe, check out my Steamed Rice Paper Shrimp Dumplings (Har Gow) and Pork and Chive Dumplings!
Ingredients
For the Dumplings:
- Raw Shrimp: The star of the show—sweet, tender, and juicy when chopped and cooked.
- Bamboo Shoots: Add a light crunch and that classic dim sum flavor to the filling.
- Oyster Sauce: Brings savory umami depth to the shrimp mixture.
- Sesame Oil: A little goes a long way for nutty aroma and flavor.
- Minced Ginger: Adds a touch of warmth and freshness that brightens up the filling.
- Corn Starch: Helps bind the filling and keeps it juicy as it cooks.
- Salt: Just a pinch to season everything evenly.
- White Pepper: For a gentle kick of heat and a slightly earthy depth.
- Rice Paper: The game-changing wrapper—light, chewy, and turns crispy when pan-fried.
- Water: Used to soften the rice paper and steam the dumplings.
- Oil (for frying): Helps crisp up the bottom of the dumplings to golden perfection.
Sweet Soy Dipping Sauce:
- Soy Sauce: The salty, umami base of the dipping sauce.
- Sugar: Balances the soy sauce and adds a little sweetness.
- Chili Oil: Gives the dipping sauce a spicy edge.
- Sesame Seeds: A little texture and nutty flair to finish things off.
Customizations
- If you’re not a fan of bamboo shoots, swap them with finely chopped water chestnuts or even shredded carrots for crunch.
- You can also toss in a bit of chopped cilantro or green onion into the filling if you want extra brightness.
How to Make Pan-Fried Rice Paper Shrimp Dumplings
Make the shrimp filling
Start by patting your shrimp dry—this is key so the filling doesn’t get watery.
Roughly chop the shrimp into small pieces and mix with bamboo shoots, oyster sauce, sesame oil, ginger, corn starch, salt, and white pepper until everything is well combined.
Prep the wrappers
Cut each sheet of rice paper in half, then in half again to make quarters. Stack two quarters together to make one double-layered wrapper.
Dip it in warm water until just soft, then lay it on a clean surface. Drain off any extra water—too much makes the wrapper delicate.
Assemble the dumplings
Scoop about 2 teaspoons of filling into the center. Fold in the corners slightly, then fold the bottom edge up and over the top, pleating to seal. Don’t worry if it’s not perfect—just make sure it’s sealed.
Repeat until you’ve used up all the filling (makes about 8 dumplings).
Pan fry and steam
Heat a tablespoon of oil in a non-stick pan over medium heat. Place the dumplings flat side down and pan fry for about 2 minutes, until the bottoms are lightly browned.
Add ¼ cup of water, cover the pan, and steam for 3-4 minutes until the water evaporates.
Then uncover and continue frying for 1-2 more minutes until the bottoms are crisp and golden.
Serve it up
Mix together soy sauce, sugar, and chili oil to make a quick dipping sauce. Sprinkle with sesame seeds and serve the dumplings hot!
Storage
These pan-fried rice paper shrimp dumplings are best eaten fresh, while the wrappers are still crispy and chewy. I don't not recommend making this ahead of time.
Tips
- Double up your wrappers: Rice paper is delicate when steamed—layering two quarters together helps keep everything intact.
- Don’t over-soak the rice paper: Dip it just enough to soften. Too wet and it gets sticky and fragile fast.
- Hands off while cooking: Let them fry and steam undisturbed so they keep their shape and don’t tear.
Pan-Fried Rice Paper Shrimp Dumplings (Har Gow)
Equipment
Ingredients
Dumplings
- ⅓ pound raw shrimp peeled and de-veined
- 3 tablespoon bamboo shoots thinly sliced
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon minced ginger
- 1 teaspoon corn starch
- Pinch of salt
- Dash of white pepper
- 4-5 pieces of rice paper
- ¼ cup water
Dipping sauce
- 3 tablespoon soy sauce
- 2 teaspoon sugar
- 1 teaspoon chili oil
- Sesame seed for garnish
Instructions
- Pat the shrimp dry with a paper towel (make sure it thoroughly dry!) 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 teaspoon 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 tablespoon of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add ¼ 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!
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