Description
Shrimp Har Gow are delicate Chinese shrimp dumplings made with a flavorful marinated shrimp filling wrapped in softened rice paper wrappers, then fried to a golden crispy perfection. These bite-sized dumplings offer a delicious combination of tender shrimp, aromatic spices, and crunchy vegetables, perfect as an appetizer or snack.
Ingredients
Scale
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
Wrapping and Coating
- 8 large spring roll rice paper wrappers
- 1 to 2 cups water for soaking the wrappers
- 1/2 cup cornstarch
Cooking
- 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 (optional), kosher salt, and freshly cracked black pepper. Stir well to mix all the spices and seasonings. Add the peeled and deveined shrimp to the bowl and fully coat them with the marinade. Let the shrimp marinate for 30 minutes to develop flavor.
- Cook the shrimp: Heat a skillet over high heat and add the marinated shrimp. Cook the shrimp until they turn opaque and are thoroughly cooked through, about 3-5 minutes. Remove from heat and let cool completely.
- Dice the shrimp and mix filling: Once cooled, dice the cooked shrimp into small, bite-sized pieces. In a bowl, combine the diced shrimp with the finely diced yellow bell pepper and green onions. Mix gently to combine the filling evenly.
- Prepare the wrappers: Pour water into a shallow bowl. Dip one rice paper wrapper at a time into the water to hydrate it until soft and pliable. Carefully lay the softened wrapper on a clean surface without creases or wrinkles.
- Assemble the dumplings: Place about 1/8th of the shrimp filling onto the center of the softened rice paper wrapper. Roll the wrapper tightly around the filling into a cigar-like log shape, ensuring it is sealed well.
- Coat the dumplings: Roll each wrapped dumpling in cornstarch until lightly coated. This helps achieve a crispy exterior during frying.
- Fry the dumplings: Heat neutral oil in a pan over medium-high heat. Carefully add the dumplings and fry them until they turn golden brown and crispy on all sides. Avoid burning by adjusting the heat if necessary. Remove and drain on paper towels.
- Serve and enjoy: Serve the shrimp har gow hot as a delicious appetizer or snack alongside your favorite dipping sauce.
Notes
- If you prefer a gluten-free option, ensure the rice paper wrappers are certified gluten-free.
- You can substitute MSG with extra seasoning if desired or omit it entirely.
- Use neutral oil like canola or vegetable oil for frying to avoid overpowering flavors.
- Make sure to soak the rice paper wrappers just until pliable to prevent tearing during rolling.
- These dumplings are best served immediately for crispiness but can be kept warm in the oven on low heat if needed.
- For added flavor, serve with soy sauce, chili oil, or a dash of black vinegar as dipping sauces.
- To cook shrimp evenly, avoid overcrowding the pan and cook in batches if necessary.
Nutrition
- Serving Size: 1 dumpling
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg
