Rice Paper Shrimp Dumpling (Har Gow)
Rice Paper Shrimp Dumpling (Har Gow)
Ingredients
For the Dumplings
- 6 sheets rice paper
- 160 g raw shrimp, finely minced
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 5 ml sesame oil
- to taste salt
- to taste white pepper
For the Sesame Oil Soy Sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- a pinch chili flakes or gochugaru
Instructions
- 1
Finely mince the 160g of raw shrimp. Place the minced shrimp into a bowl.
⏱️ 5 min
- 2
Add 1 teaspoon minced garlic, 1/2 teaspoon minced ginger, 5ml sesame oil, salt to taste, and white pepper to taste to the bowl with the shrimp.
⏱️ 2 min
- 3
Mix all the ingredients in the bowl well until combined.
⏱️ 3 min
- 4
Divide the mixed shrimp filling into 6 equal servings.
⏱️ 2 min
- 5
Dip a piece of rice paper into a plate filled with water. Place the hydrated rice paper on a flat surface.
⏱️ 1 min
- 6
Before the rice paper fully hydrates, cut it into 4 equal parts. Overlap these four parts to create a larger, more durable wrapper.
⏱️ 2 min
- 7
Place 1/6 of the shrimp filling onto the center of the overlapped rice paper.
⏱️ 1 min
- 8
Fold all the edges of the rice paper towards the center, creating a pointed dumpling shape. Repeat steps 5-8 for the remaining dumplings.
⏱️ 9 min
- 9
Steam the dumplings for 10-12 minutes. If using a steamer, place dumplings directly in the steamer. If not using a steamer, add a little bit of water to a pan to cover the surface. Place a plate inside the pan, then add your dumplings onto the plate. Cover the pan with a lid.
⏱️ 12 min
- 10
In a small bowl, combine 3 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, and a pinch of chili flakes or gochugaru.
⏱️ 1 min
- 11
Serve the steamed dumplings with the prepared sesame oil soy sauce and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Shrimp Dumpling (Har Gow)
For the Dumplings
- 6 sheets rice paper
- 160 g raw shrimp, finely minced
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 5 ml sesame oil
- to taste salt
- to taste white pepper
For the Sesame Oil Soy Sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- a pinch chili flakes or gochugaru
Instructions
- 1
Finely mince the 160g of raw shrimp. Place the minced shrimp into a bowl.
⏱️ 5 min - 2
Add 1 teaspoon minced garlic, 1/2 teaspoon minced ginger, 5ml sesame oil, salt to taste, and white pepper to taste to the bowl with the shrimp.
⏱️ 2 min - 3
Mix all the ingredients in the bowl well until combined.
⏱️ 3 min - 4
Divide the mixed shrimp filling into 6 equal servings.
⏱️ 2 min - 5
Dip a piece of rice paper into a plate filled with water. Place the hydrated rice paper on a flat surface.
⏱️ 1 min - 6
Before the rice paper fully hydrates, cut it into 4 equal parts. Overlap these four parts to create a larger, more durable wrapper.
⏱️ 2 min - 7
Place 1/6 of the shrimp filling onto the center of the overlapped rice paper.
⏱️ 1 min - 8
Fold all the edges of the rice paper towards the center, creating a pointed dumpling shape. Repeat steps 5-8 for the remaining dumplings.
⏱️ 9 min - 9
Steam the dumplings for 10-12 minutes. If using a steamer, place dumplings directly in the steamer. If not using a steamer, add a little bit of water to a pan to cover the surface. Place a plate inside the pan, then add your dumplings onto the plate. Cover the pan with a lid.
⏱️ 12 min - 10
In a small bowl, combine 3 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, and a pinch of chili flakes or gochugaru.
⏱️ 1 min - 11
Serve the steamed dumplings with the prepared sesame oil soy sauce and enjoy.
⏱️ 1 min