Growing up in a Cantonese household, I’ve eaten a lot of dim sum. Like a lot. Every time we eat dim sum, shrimp dumplings (or har gow) is a must order for me and my family. 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 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 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)
- 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 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.
- 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.