Description
Shrimp Har Gow is a delectable Chinese dim sum dish featuring delicate shrimp dumplings wrapped in soft rice paper and pan-fried to a golden crisp. These dumplings combine succulent marinated shrimp with finely diced bell pepper and green onions, wrapped in rice paper, dusted with cornstarch, and fried for a satisfying crunch and burst of flavor in every bite. Perfect as an appetizer or a savory snack, this recipe offers a delightful balance of fragrant five-spice seasoning and fresh ingredients.
Ingredients
Marinade and Filling
- 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
- 1/2 pound shrimp, peeled, deveined, and patted dry
- 1 large yellow bell pepper, finely diced
- 4 green onions, finely diced
Wrappers and Coating
- 8 large spring roll rice paper wrappers
- 1 to 2 cups water (for soaking wrappers)
- 1/2 cup cornstarch
For Frying
- 1/2 to 1 cup neutral oil (such as vegetable or canola oil, for frying)
Instructions
- Marinate the Shrimp: In a large bowl, combine garlic powder, ground Chinese five spice, sesame oil, optional MSG, kosher salt, and freshly cracked black pepper. Mix well to create the marinade. Add the peeled and deveined shrimp to the bowl and coat thoroughly. Cover and let it marinate for 30 minutes to absorb all the flavors.
- Cook the Shrimp: Heat a skillet over high heat. Add the marinated shrimp and cook until they are fully cooked through, turning as needed. Once cooked, remove from heat and allow shrimp to cool completely before dicing into small bite-sized pieces.
- Prepare the Filling: In a separate bowl, combine the diced cooked shrimp, finely diced yellow bell pepper, and green onions. Mix gently until evenly incorporated.
- Soften the Rice Paper Wrappers: Pour water into a wide bowl or shallow dish. Dip each rice paper wrapper briefly into the water to soften it. Be careful to not soak for too long to avoid tearing.
- Assemble the Dumplings: Lay a softened rice paper wrapper flat on a clean work surface free of wrinkles. Spoon about 1/8th of the shrimp filling onto the wrapper. Roll the wrapper tightly around the filling into a cigar-like log shape, making sure to seal the edges.
- Coat with Cornstarch: Roll each wrapped dumpling in cornstarch, ensuring an even coating on all sides. This step helps create a crispy exterior when fried.
- Fry the Dumplings: Heat neutral oil in a pan over medium to medium-high heat. Carefully place the dumplings into the hot oil and fry until they turn golden brown and crispy on all sides. They won’t get very dark without burning, which indicates perfect doneness. Remove from oil and drain on paper towels if desired.
- Serve: Serve the shrimp har gow hot as an appetizer or snack with your choice of dipping sauce or simply enjoy them as is.
Notes
- Use fresh or high-quality shrimp for the best flavor and texture.
- If you prefer a gluten-free option, double-check the rice paper wrappers as some brands may contain gluten.
- The MSG is optional and can be omitted if preferred or if sensitive.
- Adjust seasoning to your taste during marination.
- Make sure to not over-soak the rice paper wrappers to avoid tearing during rolling.
- Use neutral oil with a high smoke point for frying, such as vegetable or canola oil.
- These dumplings are best eaten immediately for optimal crispness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
