Recipe by Loren Larsen
If you’ve ever been to one of those bustling Sunday Hong Kong dim sum places, then you know exactly what these are, even if you don’t know the name. Those pale, round, crescent-shaped shrimp dumplings are called Shrimp Har Gow, and they are one of the many dim sum dumplings gracing any respectable dumpling restaurant. While going to these places is a must, if you don’t live close to one, getting a fix on these dumplings is out of the question until now. This speedy Shrimp Har Gow is a perfect homemade alternative that packs a flavorful, juicy filling but boasts a crispy, crunchy exterior.
This recipe doesn’t have the classic Har Gow shape. Instead, this simple stuff and roll technique is perfect for any home cook. No crazy pinching and folding in sight! After the shrimp are marinated and sautéed, they are mixed with finely diced vegetables.
The mixture is added to rehydrated rice paper wraps and rolled into a cigar-like shape. A quick coating of cornstarch gives the rice paper wrapper more of a crunch as it is fried in the oil.
While it isn’t your classic Shrimp Har Gow, this version is still amazing!
The layers of flavor in the marinade really sing and give the shrimp and veggies ample savory, spicy elements.
The aromatic garlic and the warming notes of the Chinese five spices give these dumplings complexity without being overpowering.
Shrimp Har Gow (Shrimp Dumplings)
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon ground Chinese five spice
- 1 tablespoon sesame oil
- 2 teaspoons MSG (optional)
- 1/2 pound shrimp, peeled, deveined, and patted dry
- 1 large yellow bell pepper, finely diced
- 4 green onions, finely diced
- 8 large spring roll rice paper wrappers
- 1 to 2 cups water for soaking the wrappers
- 1/2 cup cornstarch
- 1/2 to 1 cup neutral oil, for frying
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a large bowl combine garlic powder, Chinese five spice, sesame oil, MSG (optional), salt, and pepper, stirring to combine. Add in shrimp, thoroughly coating, and marinate for 30 minutes.
- After 30 minutes, heat the skillet and add the shrimp cooking on high heat until the shrimp are thoroughly cooked.
- Cool shrimp completely and then dice into small bite sized pieces.
- In a bowl combine shrimp with the diced bell pepper and green onion.
- Pour water into a bowl and hydrate the rice paper wrappers by dipping them into the water.
- On a clean counter or work surface lay a rice paper wrapper out without any creases or wrinkles, add in 1/8th of the filling on the wrapper and roll as tightly as possible into a cigar like log shape.
- Roll the log into the cornstarch. Repeat this process with the remaining wrappers and filling.
- Heat the neutral oil in a pan and fry the dumplings until golden and crispy, they won’t get very dark without burning. Enjoy!