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Steamed Rice Paper Shrimp Dumplings

Melt-in-Your-Mouth Steamed Rice Paper Shrimp Dumplings

Delightful Steamed Rice Paper Shrimp Dumplings (Har Gow) with tender wrappers and a savory shrimp filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Asian
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 250 g raw shrimp Fresh shrimp provides the primary protein and delightful flavor.
  • 1 cup bamboo shoots Adds crunch and earthiness; substitute with water chestnuts.
  • 1 tablespoon oyster sauce Enhances umami flavor.
  • 1 teaspoon sesame oil Imparts a nutty aroma; olive oil is a suitable substitute.
  • 1 teaspoon minced ginger Fresh ginger is preferred for optimal flavor.
  • 1 tablespoon cornstarch Acts as a binding agent for the shrimp filling.
  • 4 sheets rice paper Choose quality rice paper for the best results.
For the Dipping Sauce
  • 2 tablespoons soy sauce Opt for low sodium version for a healthier choice.
  • 1 teaspoon granulated sugar Balances saltiness in the sauce.
  • 1 teaspoon chili oil Adds a kick of heat to the sauce.
  • sesame seeds Optional for garnish.

Equipment

  • bamboo steamer
  • Mixing Bowl
  • shallow dish

Method
 

Step-by-Step Instructions
  1. Prepare the filling by mixing chopped shrimp, bamboo shoots, oyster sauce, sesame oil, minced ginger, cornstarch, salt, and pepper in a bowl.
  2. Prepare wrappers by cutting rice paper sheets into quarters and dipping them in warm water for 10 seconds until softened.
  3. Wrap dumplings by placing a tablespoon of filling in the center of a rice paper quarter and folding it securely.
  4. Steam the dumplings in a bamboo steamer for 9 minutes until cooked through.
  5. Serve warm with a dipping sauce made of soy sauce, sugar, and chili oil.

Nutrition

Serving: 1dumplingCalories: 60kcalCarbohydrates: 10gProtein: 5gFat: 2gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gIron: 1mg

Notes

Expert tips include using fresh ingredients, careful soaking of rice paper, and ensuring dumplings are sealed well.

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