Description
Shrimp Har Gow, also known as shrimp dumplings, are delicate and flavorful Asian-inspired appetizers featuring seasoned shrimp and vegetables wrapped in rice paper and fried to a crispy golden perfection. These bite-sized dumplings make a perfect snack or appetizer, combining tender shrimp with fresh bell pepper and green onion, all enveloped in a light, crispy shell.
Ingredients
Scale
Seasoning and Filling
- 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
Wrapper and Coating
- 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
Instructions
- Marinate the shrimp: In a large bowl, combine garlic powder, ground Chinese five spice, sesame oil, MSG (if using), kosher salt, and freshly cracked black pepper. Stir well to mix all the seasonings evenly. Add the peeled and deveined shrimp to the bowl and thoroughly coat them in the marinade. Let the shrimp marinate for 30 minutes to absorb the flavors.
- Cook the shrimp: After marinating, heat a skillet over high heat. Add the shrimp and cook until they are thoroughly cooked through, which should take a few minutes. Remove from heat and let the shrimp cool completely.
- Prepare the filling: Once cooled, dice the cooked shrimp into small bite-sized pieces. In a bowl, combine the diced shrimp with finely diced yellow bell pepper and green onions. Mix well to evenly distribute the ingredients.
- Hydrate the wrappers: Pour 1 to 2 cups of water into a bowl. Dip each rice paper wrapper into the water briefly until it becomes pliable but not too soft to handle. Lay the hydrated wrapper flat on a clean, dry surface without any creases or wrinkles.
- Assemble the dumplings: Place about one-eighth of the shrimp filling onto one end of the rice paper wrapper. Roll the wrapper tightly over the filling into a cigar-like log shape, sealing the edges as needed to keep the filling inside.
- Coat the dumplings: Roll the assembled dumpling log lightly in cornstarch to coat the surface. Repeat the soaking, filling, rolling, and coating process for all remaining wrappers and filling, making about eight dumplings.
- Fry the dumplings: Heat neutral oil in a frying pan over medium heat. Carefully place the coated dumplings into the hot oil and fry until they turn golden and crispy. Be attentive to avoid burning; they should not become very dark. Remove from oil and drain on paper towels if desired.
- Serve: Serve the shrimp Har Gow dumplings hot as a delicious appetizer or snack. Enjoy their crispy exterior and flavorful shrimp filling.
Notes
- If MSG is not desired, simply omit it without affecting the overall flavor too much.
- Ensure the shrimp is completely cooled before dicing to prevent tearing the rice paper wrapper during rolling.
- Maintain oil temperature steady to avoid greasy dumplings; too hot will burn the coating.
- Rice paper wrappers must be rehydrated properly—not too soggy or brittle—for easier rolling and better texture after frying.
- You can serve these dumplings with a soy sauce or chili dipping sauce for added flavor.
- For a lighter option, consider steaming instead of frying the dumplings, although this recipe is designed for frying for crispness.
Nutrition
- Serving Size: 1 dumpling
- Calories: 95 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
