Growing up in a Cantonese household, I ate a lot of shrimp dumplings (har gow). Whenever we eat dim sum, shrimp dumplings (or har gow) are a must order for my family and me.
So, discovering that shrimp dumplings can be made using rice paper was a game changer for me!
The wrapper is typically difficult to make because it is very fragile and the technique is very important so this approach also simplifies the recipe for people who want these plump, juicy shrimp dumplings at home.
Why You'll Love This Rice Paper Shrimp Dumplings Recipe
You will love these shrimp dumplings (har gow) 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 Dumplings (Har Gow)
Step 1: Prepare the Filling
Pat the shrimp dry with a paper towel, then roughly chop them. In a bowl, combine the shrimp with bamboo shoots, oyster sauce, sesame oil, minced ginger, cornstarch, and a pinch of salt and pepper. Mix well to combine and set aside.
Step 2: Prepare the Rice Paper Wrappers
Take two pieces of rice paper and cut each into quarters. Arrange the quarters so all the corners meet in the middle, forming a small circle. Dip the rice paper in warm water to rehydrate, and once softened, place 2 teaspoons of the shrimp filling in the center.
Step 3: Wrap the Dumplings
Fold the edges of the rice paper from the bottom to the top to enclose the filling, then make a few pleats at the top to seal the dumpling securely. Repeat with the remaining rice paper and filling.
Step 4: Steam the Dumplings
Place the dumplings in a bamboo steamer basket and steam for 9 minutes, or until the shrimp is fully cooked. Let the dumplings rest for a few mins before handling so the skin doesn't rip.
Step 5: Serve
Serve the dumplings hot with your favorite dipping sauce and enjoy!
Tips
- Rice paper is very delicate and can rip when steaming so make sure to use multiple layers when wrapping the shrimp dumplings. It doesn't need to be wrapped perfectly.
- After steaming, let the dumplings rest a few mins before handling or the wrappers will rip.
Storage
I recommend eating these shrimp dumplings immediately as the rice paper will harden and the texture won't be soft.
Steamed Rice Paper Shrimp Dumplings (Har Gow)
Video
Equipment
Ingredients
Dumplings
- 6 oz. raw peeled, de-veined shrimp
- 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
- Pinch of white pepper
- 8 sheets rice paper
Dipping sauce
- 3 tablespoon soy sauce
- 2 teaspoon granulated sugar
- 1 teaspoon chili oil
- Sesame seed for garnish
Instructions
- 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. Arrange the rice paper so all the corner all meet in the middle and the rice paper forms a small circle. Dip in warm water to rehydrate.
- Once rice paper is soft, add 1-2 teaspoon of shrimp in the middle. Fold the edges together from the bottom to the top then make a few pleats to seal the top.
- Steam dumplings in a bamboo basket for 9 mins until shrimp is cooked through. Let the dumplings rest for a few mins before handling so the skin doesn't rip. Serve with dipping sauce.
Maria says
By the looks of it surely its delicious. Will do it soon.
Pam says
I wish you could include a brand name, or photos of ingredients (or descriptions of bottles) that we don't usually find in american grocery stores. Things like oyster sauce, fish sauce, agar-agar, sesame oil, bamboo sprouts, chili oil, etc. As an example, in NM, chili comes in two types, green or red (Hatch chili), we don't know chili oil. There are lots of similar products, and I'm sure some are better than others.
Herman says
Hi Pam, I do include links to the ingredients I use in the recipe card so check those out. Otherwise, good to know and I'll add more specifics about the ingredients to this post