Description

This recipe guides you through making delicious homemade Rice Paper Har Gow, a delicate shrimp dumpling wrapped in softened rice paper and steamed to perfection. With fresh prawns, crunchy carrots, and fragrant sesame oil, these dumplings are light, flavorful, and perfect as an appetizer or a snack, complemented beautifully by a tangy soy and rice vinegar dipping sauce.

Ingredients

Scale

Filling

200 grams prawns (fresh and finely chopped)
1 tablespoon sesame oil
2 stalks spring onion (finely chopped)
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon white pepper
1 small carrot (finely diced)

Wrapping

8 sheets rice papers

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil (optional)

Instructions

Prepare Filling: In a mixing bowl, combine the finely chopped prawns, sesame oil, spring onion, cornstarch, salt, white pepper, and diced carrot. Mix thoroughly until all ingredients are well incorporated and the filling is evenly seasoned.
Soften Rice Papers: Quickly dip each rice paper sheet into warm water, wetting both sides without soaking them excessively so they remain pliable but not too fragile.
Wrap Dumplings: Place a spoonful of the prawn filling onto the center of the softened rice paper. Gently fold and pleat the edges together to seal the dumpling tightly, forming a neat pocket to hold the filling securely.
Steam Dumplings: Arrange the wrapped dumplings in a steamer basket, making sure they do not touch each other to prevent sticking. Steam over boiling water for 8-10 minutes until the shrimp filling is cooked through and the rice paper becomes translucent and tender.
Serve: Serve the warm dumplings immediately alongside a dipping sauce made from soy sauce, rice vinegar, and optional chili oil for a spicy kick. Enjoy while hot.

Notes

Ensure prawns are fresh and finely chopped for the best texture.
Do not soak rice papers too long to prevent tearing when folding.
You can customize the dipping sauce by adjusting vinegar and chili oil amounts to taste.
Handle folded dumplings gently to avoid breaking the delicate rice paper.
Steaming time may vary slightly depending on your steamer and dumpling size; confirm doneness by shrimp turning opaque.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Steaming
Cuisine: Chinese

Keywords: Rice Paper Har Gow, Shrimp Dumplings, Steamed Dumplings, Dim Sum, Asian Appetizer, Homemade Dumplings