Description
Shrimp Har Gow, also known as shrimp dumplings, are delicate and flavorful bite-sized dumplings featuring a seasoned shrimp filling wrapped in tender rice paper and fried until golden and crispy. This recipe combines aromatic spices and fresh vegetables for a delicious Asian-inspired appetizer or snack.
Ingredients
Scale
Seasoning and Marinade
- 1 tablespoon garlic powder
- 1 tablespoon ground Chinese five spice
- 1 tablespoon sesame oil
- 2 teaspoons MSG (optional)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Shrimp and Vegetable Filling
- 1/2 pound shrimp, peeled, deveined, and patted dry
- 1 large yellow bell pepper, finely diced
- 4 green onions, finely diced
Dumpling Wrapping and Coating
- 8 large spring roll rice paper wrappers
- 1 to 2 cups water (for soaking the wrappers)
- 1/2 cup cornstarch
Frying
- 1/2 to 1 cup neutral oil (such as vegetable or canola oil, for frying)
Instructions
- Prepare the marinade: In a large bowl, combine garlic powder, ground Chinese five spice, sesame oil, optional MSG, kosher salt, and freshly cracked black pepper. Stir to mix all ingredients well.
- Marinate shrimp: Add the peeled and deveined shrimp to the marinade, thoroughly coating them. Cover and let marinate for 30 minutes for maximum flavor infusion.
- Cook shrimp: Heat a skillet over high heat, then add the marinated shrimp. Cook quickly until the shrimp are fully cooked through and opaque. Remove from heat and allow to cool completely.
- Dice shrimp: Once cooled, dice the shrimp into small bite-sized pieces to create the filling texture.
- Mix filling: In a mixing bowl, combine the diced shrimp with finely diced yellow bell pepper and green onions. Mix well to distribute evenly.
- Hydrate wrappers: Pour water into a shallow bowl. Dip one rice paper wrapper at a time into the water until fully softened, then lay it flat on a clean counter or work surface, smoothing out any creases or wrinkles.
- Assemble dumplings: Place about 1/8th of the shrimp filling on the lower edge of the hydrated wrapper. Roll the wrapper tightly like a cigar to encase the filling into a log shape.
- Coat dumplings: Roll the shaped dumpling in cornstarch to lightly coat the surface, helping to create a crispy texture when fried. Repeat the soaking, filling, rolling, and coating process for the remaining wrappers and filling.
- Fry dumplings: Heat neutral oil in a pan over medium-high heat. Carefully add the coated dumplings and fry until golden and crispy on all sides. They will become crispy without turning very dark or burning.
- Serve and enjoy: Remove the dumplings from the oil and drain on paper towels. Serve hot as a delicious appetizer or snack.
Notes
- If MSG is a concern, feel free to omit it; the dumplings remain flavorful due to the spices and sesame oil.
- Use neutral oil with a high smoke point, such as vegetable or canola oil, for frying to avoid imparting additional flavors.
- Be careful not to over-soak rice paper wrappers to prevent tearing while wrapping.
- Rolling the dumplings tightly ensures even cooking and keeps the filling intact during frying.
- Serve with a dipping sauce of soy sauce mixed with a little rice vinegar and chili oil for an extra kick.
- Leftover dumplings can be refrigerated and reheated in a skillet for best texture retention.
Nutrition
- Serving Size: 1 dumpling
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 100 mg
