Steamed Rice Paper Shrimp Dumplings (Har Gow)
Juicy, plump shrimp dumplings made with rice paper for simplicity
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Servings: 2
Calories: 182kcal
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.
Nutrition
Calories: 182kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 1625mg | Potassium: 622mg | Fiber: 4g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg