Dinner

Delicious Rice Paper Har Gow: Easy Shrimp Dumplings at Home Recipe

ByRafael Mansero April 11, 2026April 11, 2026

Introduction

Rice Paper Har Gow are delicate shrimp dumplings wrapped in translucent rice paper, perfect for a light and flavorful bite. This easy recipe brings the authentic dim sum experience to your kitchen using simple ingredients and a quick steaming method.

The image shows five translucent shrimp dumplings on a round speckled white plate with a thin dark rim. The dumplings have a glossy, smooth, slightly wrinkled texture with visible pink shrimp filling inside each one. One dumpling in the center is garnished with small green herb leaves. Dark wooden chopsticks rest diagonally on the right edge of the plate. To the upper left, there is a ceramic cup filled with dark soy sauce and a small white bowl with a bright red chili oil sauce. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams prawns (fresh and finely chopped)
1 tablespoon sesame oil (adds richness)
2 stalks spring onion (finely chopped)
1 tablespoon cornstarch (acts as a thickener)
1 teaspoon salt
1 teaspoon white pepper
1 small carrot (finely diced)
8 sheets rice papers (for wrapping)
2 tablespoons soy sauce (for dipping)
1 tablespoon rice vinegar (for acidity)
1 teaspoon chili oil (optional for spice)

Instructions

Step 1: In a mixing bowl, combine the chopped prawns, sesame oil, spring onion, cornstarch, salt, white pepper, and diced carrot. Mix well until the filling is evenly blended and seasoned.
Step 2: Quickly dip each rice paper sheet into warm water to soften. Make sure both sides are moistened but avoid soaking them too long so they remain pliable.
Step 3: Place a spoonful of the shrimp filling onto the center of each softened rice paper. Gently fold and pleat the edges to seal the dumpling, forming a neat pocket.
Step 4: Arrange the dumplings in a steamer basket and steam over boiling water for 8-10 minutes, until the shrimp filling is cooked through and the rice paper turns translucent.
Step 5: Serve the har gow warm with soy sauce, rice vinegar, and chili oil on the side for dipping and extra flavor.

Tips & Variations

Use fresh prawns for the best texture and flavor, and finely chop them to ensure tender filling.
To prevent sticking, lightly oil the steamer basket or line it with parchment paper.
Add finely minced ginger to the filling for an extra aromatic touch.
If you prefer spicier dumplings, mix chili oil directly into the shrimp filling before wrapping.

Storage

Store any leftover uncooked dumplings in an airtight container lined with parchment paper in the refrigerator for up to 24 hours. Once cooked, they can be refrigerated for 1-2 days and reheated by steaming gently to maintain texture. Avoid microwaving to prevent the rice paper from becoming chewy.

How to Serve

The image shows four translucent dumplings with a soft, glossy texture on a dark round plate with a thin brown edge. Each dumpling reveals a light pink shrimp filling inside, with slight orange highlights on top. They are arranged with a few small, chopped green onion pieces placed under and between the dumplings. Resting diagonally on the plate is a pair of dark brown wooden chopsticks. In the blurred background are two small white bowls containing dipping sauces, one dark brown and one filled with vibrant red chili flakes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze rice paper har gow?

Freezing rice paper dumplings is not recommended as the rice paper tends to become brittle and crack when frozen. It’s best to prepare and consume them fresh or refrigerate for short-term storage.