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); 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; 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· 4.9 from 5 reviews

I’m so excited to share this Shrimp Har Gow (Shrimp Dumplings) Recipe with you—it’s one of those dishes that brings a little magic right to your kitchen. These delicate dumplings have a beautiful translucent wrapper that’s perfectly chewy, and inside, you get that juicy burst of spiced shrimp with just the right crunch from fresh veggies. Every bite feels like a special occasion, but honestly, they’re easy enough to whip up anytime you’re craving something satisfying yet sophisticated.

Trust me, whether you’re making these for a weekend dim sum party or just a fun dinner at home, you’ll love how this Shrimp Har Gow (Shrimp Dumplings) Recipe comes together. The combination of fragrant Chinese five spice and sesame oil creates a flavor depth that keeps me coming back. Plus, they fry up golden and crispy on the outside—utter perfection!

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Why This Recipe Works

Perfect balance of flavors: The Chinese five spice and sesame oil infuse the shrimp with a warm, aromatic punch that keeps things interesting but not overpowering.
Texture contrast: Juicy shrimp mixed with crisp bell pepper and green onion inside a chewy rice paper wrapper—with a crispy fried finish—makes every bite delightful.
Simple technique: Hydrating rice paper wrappers is easier than you think, and rolling the dumplings tight ensures they hold up beautifully while frying.
Versatile for any occasion: These dumplings can be appetizers, snacks, or party treats, making them a great addition to your culinary arsenal.

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

Each ingredient in this Shrimp Har Gow (Shrimp Dumplings) Recipe plays a vital role to build those layers of texture and flavor, and I’ve tried to keep it simple while authentic. When shopping, look for fresh shrimp and quality rice paper wrappers to make sure your dumplings turn out tender and tasty.

Garlic powder: Adds a mellow garlic background note without overpowering the shrimp’s natural sweetness.
Ground Chinese five spice: The star of the seasoning, giving a warm, fragrant, and slightly sweet-spicy aroma that screams Asian comfort food.
Sesame oil: Just a spoonful offers a nutty richness that ties the filling together beautifully.
MSG (optional): Enhances umami flavors, but you can skip it if you prefer or are sensitive to it.
Shrimp: Fresh, peeled, and deveined is best for juicy, tender bites without any chewiness.
Yellow bell pepper: Gives a subtle sweetness and crisp texture that brightens the filling.
Green onions: Fresh and sharp, balancing the sweet bell pepper and rich shrimp.
Spring roll rice paper wrappers: These hydrate into a delicate, slightly chewy casing, perfect for rolling and frying.
Cornstarch: Helps the wrappers get that slight crisp coating when frying, preventing sogginess.
Neutral oil (for frying): Choose one with a high smoke point like vegetable or canola oil to get a golden crunch without burning.
Kosher salt and black pepper: Simple seasoning to bring all flavors into balance.

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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

Personally, I love playing around with the filling to either spice it up or make it friendlier for picky eaters. Don’t be afraid to customize the veggies or add a dash of chili if you like things hot—you’ll find your own version that suits your palate.

Variation: Once, I swapped the yellow bell pepper with shiitake mushrooms for a deeper umami flavor, and it was fantastic for a fall dinner.
Dietary tweak: For a lower-fat version, you can steam the dumplings instead of frying, though you’ll miss out on that crispy edge I adore.
Extra kick: Adding a bit of finely minced fresh ginger to the shrimp mixture gives the dumplings a zing that wakes up your taste buds.

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

Step 1: Marinate Your Shrimp

Start by mixing garlic powder, Chinese five spice, sesame oil, optional MSG, salt, and pepper in a large bowl. This fragrant marinade is the secret to getting your shrimp bursting with flavor. Toss in your peeled and deveined shrimp, ensuring each piece is nicely coated. Let it rest for 30 minutes—this pause lets the flavors soak in deeply. I usually cover the bowl with plastic wrap and pop it in the fridge during this step.

Step 2: Cook and Dice the Shrimp

Heat a skillet on high, then add your marinated shrimp. Cook them quickly until they turn pink and opaque all the way through — about 2-3 minutes depending on their size. Be careful not to overcook; shrimp can turn rubbery fast. I like to cool the shrimp on a plate before dicing into small, bite-sized pieces that will fit nicely inside the wrapper.

Step 3: Prep the Filling

In a bowl, gently mix your diced shrimp with finely diced yellow bell pepper and green onions. This combo adds sweetness and fresh crunch that balances perfectly with the richness of the shrimp.

Step 4: Soften the Rice Paper Wrappers

Fill a clean bowl with warm water—this is your dipping station. Soak each rice paper wrapper briefly until it becomes pliable but not mushy, usually 20-30 seconds. Lay the softened wrapper flat on a clean surface, smoothing out any wrinkles. This takes a bit of practice to do without tearing, but I promise you’ll get the hang of it fast!

Step 5: Roll and Coat Your Dumplings

Add about one-eighth of your filling near one edge of the wrapper, then roll it up tightly like a cigar. The tighter, the better—they hold their shape so much nicer when frying. Roll each dumpling in the cornstarch to give them a light coating that crisps beautifully in the pan.

Step 6: Fry Until Golden

Heat your neutral oil over medium-high heat—enough to cover the bottom of the pan. Fry your dumplings gently, turning to cook each side evenly. Aim for that gorgeous golden color without letting them burn. They won’t get very dark, so watch closely. When done, drain on paper towels and get ready to enjoy!

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

Hydrate wrappers just right: Don’t soak the rice paper too long or they’ll become too fragile to roll and tear easily.
Roll tight but gentle: If you roll loosely, the filling will leak during frying, but be careful not to tear the wrapper by pressing too hard.
Oil temperature matters: Medium-high heat works best—too hot and the wrappers burn, too low and they soak in oil and turn greasy.
Cook shrimp fully before filling: Using pre-cooked shrimp prevents overcooking inside the wrappers, keeping the texture just right.

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 like to serve these dumplings with a sprinkle of thinly sliced green onions and a few fresh cilantro leaves for color and a punch of brightness. A wedge of lime on the side adds a lovely zesty note that lifts the flavors even more. Don’t forget the dipping sauce—a simple mix of soy sauce, a dash of rice vinegar, and a touch of chili garlic sauce works wonders.

Side Dishes

Pair with steamed jasmine rice and lightly sautéed greens like bok choy or Chinese broccoli to keep things balanced. For a dim sum feast vibe, throw in some steamed buns or sticky rice as well. I find a hot cup of jasmine tea rounds out the experience perfectly.

Creative Ways to Present

For a party, I arranged these dumplings on a bamboo steamer lined with lettuce leaves—it’s not only pretty but keeps them warm longer. You can also skewer them on bamboo picks with dipping bowls nearby for grab-and-go fun at gatherings. I once served them atop a bed of pickled cucumber slices for a fresh contrast that wowed my guests!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, layered between parchment paper to prevent sticking. They’re best eaten within 2 days for optimal freshness. When ready, reheat gently to avoid drying them out.

Freezing

One of my favorite hacks: freeze the unfried dumplings on a baking sheet lined with parchment paper until solid, then transfer them to a freezer-safe bag. This way you can have Har Gow dumplings ready to cook any time! Just add a minute or two to the frying time when cooking from frozen.

Reheating

Reheat leftover or frozen dumplings in a skillet over medium heat with a splash of oil to crisp the exterior again. Cover briefly to allow heat to penetrate the filling without drying the wrappers. Avoid microwaving as it tends to make them chewy and soggy.

FAQs

What’s the difference between Shrimp Har Gow and other shrimp dumplings?

Shrimp Har Gow is distinguished by its translucent, slightly chewy wrapper made from rice paper or wheat starch dough, and it’s traditionally steamed or sometimes fried. The filling is simple but flavorful, mainly shrimp seasoned with aromatics. Other shrimp dumplings may use different wrappers or fillings that include pork or vegetables.
Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat them dry to prevent excess moisture, which can make the dumplings soggy. Fresh shrimp will always give you the best texture and flavor, but frozen can work well in a pinch.
How do I prevent the rice paper wrappers from tearing?

Only soak the wrappers until they become flexible, usually no more than 30 seconds in warm water. Don’t leave them too long or they’ll become fragile. Also, smooth them out gently without stretching when laying them out to roll.
Can I steam these instead of frying?

Absolutely! Steaming is a classic method for making Har Gow. If you prefer steamed dumplings, arrange them in a steamer lined with parchment paper or cabbage leaves and steam for about 6-8 minutes until the shrimp is cooked through and wrappers turn translucent.

Final Thoughts

I hope you enjoy making and eating this Shrimp Har Gow (Shrimp Dumplings) Recipe as much as I do. It’s a wonderful way to bring a bit of dim sum magic into your home kitchen, with flavors and textures that feel luxe without the fuss. Once you get the hang of softening and rolling the wrappers, you’ll find it’s truly rewarding — and your family or guests will be so impressed! So go ahead, roll up those sleeves, and let this recipe become one of your all-time favorites.