Name: Shrimp Har Gow (Shrimp Dumplings) Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
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; Kosher salt and freshly cracked black pepper, to taste; 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

Jump to Recipe· 4.7 from 35 reviews

I’m so excited to share this Shrimp Har Gow (Shrimp Dumplings) Recipe with you because it’s one of those dishes that feels fancy but is surprisingly doable at home. These little dumplings pack such a punch with their crisp fried exterior and juicy, flavorful shrimp filling—trust me, they’re better than most takeout versions I’ve had! Whether you’re looking for a fun appetizer for a dinner party or a comforting bite to enjoy on a cozy night in, this recipe hits all the right notes.

What I love most about this Shrimp Har Gow (Shrimp Dumplings) Recipe is how versatile it is—you can prep ahead, customize fillings, and even freeze for later. Plus, working with rice paper wrappers might sound intimidating if it’s your first time, but I’ve got some easy tips that’ll help you feel confident every step of the way. Let’s dive in and make some dumplings you’ll be proud to serve!

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Why This Recipe Works

Simple Ingredients: Uses easy-to-find pantry staples and fresh shrimp for authentic flavor without fuss.
Perfect Texture Contrast: Crispy fried skin paired with juicy, tender shrimp filling delights every bite.
Quick Marinating for Depth: A short 30-minute marinade infuses the shrimp with aromatic spices and sesame oil.
Accessible Techniques: Step-by-step guidance on handling rice paper wrappers makes dumpling rolling approachable for all skill levels.

The image shows four golden-brown fried spring rolls placed side by side on a white plate with a slightly ridged texture. The spring rolls have crispy, slightly blistered skin with some darker brown spots that hint at their fried texture. Behind them on the same plate is a small white bowl filled with a dark red-orange dipping sauce adorned with black and yellow chili flakes, adding a vibrant contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient here plays an important role to build layers of flavor and texture in these shrimp har gow. From the fragrant Chinese five-spice to the crisp yellow bell pepper, each element ensures the dumplings are bursting with fresh, balanced flavors. I always recommend using good-quality shrimp—fresh or thawed well—to get the best taste and tenderness.

Garlic powder: Provides mild pungency that doesn’t overpower; easier to blend evenly than fresh garlic.
Ground Chinese five spice: Adds warmth and subtle complexity with hints of star anise, cinnamon, and cloves.
Sesame oil: Brings a toasty, nutty aroma that deepens every bite.
MSG (optional): Boosts umami and enhances natural shrimp flavor without adding saltiness.
Shrimp: The star of the dish—fresh, peeled, deveined, and dry to ensure the right texture.
Yellow bell pepper: Adds a sweet crunch that contrasts with the shrimp’s softness.
Green onions: Adds freshness and a mild sharpness that brightens the filling.
Spring roll rice paper wrappers: Creates a delicate yet sturdy casing that crisps beautifully when fried.
Water for soaking wrappers: Hydrates the rice paper quickly for pliability without tearing.
Cornstarch: Key for coating the rolled dumplings to help create that crisp golden crust.
Neutral oil for frying: Like vegetable or canola oil, it fries without competing flavors or burning easily.
Kosher salt and freshly cracked black pepper: Essential seasoning to balance and enhance all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to make this Shrimp Har Gow (Shrimp Dumplings) Recipe my own by playing around with the filling and heat level. You can easily swap in ingredients you love or adjust seasonings so the flavors fit your palate perfectly—don’t be shy!

Variation: Sometimes I add finely chopped water chestnuts for extra crunch—gives the dumplings a fun, crisp surprise.
Spice it up: A touch of chili oil or fresh minced chili in the filling amps up the heat without overpowering the delicate shrimp.
Veggie boost: Try adding minced shiitake mushrooms or bamboo shoots if you want a more veggie-forward version.
Dipping sauces: Mix soy sauce, rice vinegar, and a pinch of sugar for a classic dip, or try a spicy mayo for creaminess.

Step-by-Step: How I Make Shrimp Har Gow (Shrimp Dumplings) Recipe

Step 1: Marinate the Shrimp for Maximum Flavor

Start by combining garlic powder, Chinese five spice, sesame oil, MSG (if using), salt, and pepper in a large bowl. Add your peeled, deveined shrimp and toss everything together so the shrimp are fully coated. I like to let mine marinate for about 30 minutes—the flavors penetrate just right, and it’s a great prep step if you want to get organized before cooking.

Step 2: Cook and Cool the Shrimp

Heat a skillet over high heat and cook the marinated shrimp quickly until they’re pink and just done (be careful not to overcook, or they turn rubbery). Let them cool completely—that’s super important because warm shrimp will make your filling soggy. Once cool, finely dice the shrimp into small, bite-sized pieces; this makes them easier to roll and perfect to eat.

Step 3: Mix the Filling with Fresh Veggies

In a bowl, combine your diced shrimp with finely chopped yellow bell pepper and green onions. The bell pepper’s sweetness and the green onion’s fresh bite create a lovely balance to the seasoned shrimp. Give it a gentle stir—this is going to be your flavorful dumpling filling!

Step 4: Hydrate and Roll the Rice Paper Wrappers

Pour warm water into a shallow bowl for soaking the wrappers. Working one at a time, dip each rice paper wrapper briefly until it softens just enough to be pliable but not fragile or sticky. Lay the wrapper flat on a clean surface—make sure it’s wrinkle-free for an even roll. Place about one-eighth of your filling near one edge, then roll tightly into a neat cigar-shaped log. Rolling tightly is key—it helps the dumplings hold their shape during frying.

Step 5: Coat and Fry Until Golden

Roll each shaped dumpling in cornstarch to create that irresistible crisp crust. Heat neutral oil in a pan over medium heat until shimmering, then fry the dumplings in batches. Cook each side until golden and crisp; they won’t get very dark but will develop a lovely, light crunch. Drain on paper towels and get ready for the best bite of the day!

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Pro Tips for Making Shrimp Har Gow (Shrimp Dumplings) Recipe

Don’t Overhydrate: Dip rice paper briefly—too much water makes it tear and sticky.
Roll Tight and Even: Firm rolling keeps filling secure and helps with even frying.
Pre-cook and Cool Shrimp: Cook shrimp before filling so dumplings stay juicy without soggy wrappers.
Use Neutral Oil for Frying: Choose oils like canola or vegetable to avoid flavor clashes and burn issues.

How to Serve Shrimp Har Gow (Shrimp Dumplings) Recipe

The image shows a close-up of a white plate with four fried dumplings that have a golden brown crispy skin. A silver spoon is lifting one dumpling, covered in a thick dark red sauce with visible sesame seeds and small chili pieces. The dumplings appear soft inside with a slightly browned outer layer. In the background, there is a white bowl filled with more of the dark red, oily chili sauce, resting on a white marbled surface. A woman's hand is lightly holding the spoon, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually serve these dumplings with a scattering of thinly sliced green onions and a sprinkle of toasted sesame seeds on top for both looks and a subtle crunch. Fresh cilantro leaves are also a personal favorite to add a burst of herbal brightness that cuts through the richness.

Side Dishes

These Shrimp Har Gow pair beautifully with a simple cucumber salad tossed in rice vinegar or a bowl of hot miso soup for a balanced meal. If you want to keep the dim sum vibe, steamed bok choy or stir-fried garlic greens are wonderful options, too.

Creative Ways to Present

For special occasions, I like arranging the dumplings in a bamboo steamer lined with lettuce or parchment paper and serving with a trio of dipping sauces: classic soy-vinegar-chili, sweet chili, and a creamy sriracha mayo. It always makes the spread feel extra festive and inviting!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and often I do!), I gently pat them dry again and store covered in the fridge for up to 2 days. To keep the texture, I recommend reheating in a non-stick pan or air fryer rather than the microwave.

Freezing

I often freeze these dumplings before frying—just place the rolled, cornstarch-coated logs on a parchment-lined tray in the freezer until solid, then transfer to an airtight bag. When ready, fry them straight from frozen for about an extra minute.

Reheating

Reheat leftover fried dumplings in a skillet over medium heat with a tiny splash of oil to revive the crispiness. Avoid microwaving unless you don’t mind them getting a bit soggy.

FAQs

Can I use fresh rice flour wrappers for Shrimp Har Gow instead of rice paper?

Traditional har gow wrappers are indeed made with a special rice flour dough, but rice paper wrappers are a convenient and tasty alternative here. They handle frying well and create a delightfully crispy texture. If you want the authentic translucent look and chewy bite, you might want to try homemade or store-bought wheat starch wrappers, but rice paper is easier to work with for beginners.
Is MSG necessary in this recipe?

MSG is optional and used to enhance umami in the filling. If you prefer to avoid it, you can simply skip it—the other spices and ingredients still bring plenty of depth. Alternatively, a splash of soy sauce or a bit of mushroom powder can add similar savory notes.
What’s the best oil for frying Shrimp Har Gow?

Use neutral oils with a high smoke point like vegetable, canola, or peanut oil. These oils won’t overpower the delicate shrimp flavor and stay stable at frying temperatures, preventing burning or bitterness.
Can I steam the Shrimp Har Gow instead of frying?

This recipe is designed for frying to achieve that crispy outside, but you could steam them if you prefer. Just be mindful that the rice paper wrappers won’t get the same texture—they’ll become soft and slightly chewy. For authentic steamed har gow, consider using wheat starch wrappers and steaming in a traditional bamboo steamer.
How do I prevent the dumplings from sticking together?

After rolling, coat them well in cornstarch and place them spaced apart on a tray or plate. If freezing, freeze them on a single layer before storing together. When cooking, use enough oil and avoid overcrowding the pan to keep each dumpling separate and crispy.

Final Thoughts

Honestly, making Shrimp Har Gow (Shrimp Dumplings) Recipe at home feels like a little kitchen celebration every time. The crispy outsides and juicy, spiced shrimp filling make it worth every minute of prep. Give it a try—you’ll be amazed at how approachable and rewarding it is to craft these delicious dumplings yourself. Plus, once you get the hang of rolling and frying, you might find yourself tweaking the recipe and making it your own signature dish. Can’t wait to hear how yours turn out!