Rice Paper Har Gow (cheat shrimp crystal dumplings!)

When I was doing a much-needed, long-overdue pantry spring clean recently, I stumbled across a half-used pack of rice paper. My first thought? This is why I need to clean my pantry. Second thought? Hmmm what can I do with this? I wanted to just make rice paper noodles with them and call it a day, but then I remembered I had some shrimp dumpling filling in the fridge (leftover from making Mala Cream Shrimp Dimsum) Then it hit me—why not finesse some har gow, my favourite dim sum? This Rice Paper Har Gow is a modern take on the classic recipe using rice paper to create a deliciously chewy and translucent wrapper. It’s quick, easy, and incredibly satisfying!

For those unfamiliar, har gow (or crystal shrimp dumplings) are a dim sum classic known for their translucent, chewy skin and juicy shrimp filling. Traditionally made with translucent wheat starch wrappers, har gow can be a true labor of love, with chefs often spending hours perfecting the dough and pleating the wrappers.

As much as I adore the real thing, making traditional har gow at home can be intimidating. That’s where this cheat version comes in. By using rice paper, you get that same crystal-like, bouncy wrapper with none of the fuss. It’s fast, easy, and the perfect way to use up pantry staples!

Why You’ll Love This Recipe

• Accessible Ingredients: No need for wheat starch! Rice paper is readily available at most supermarkets.

• Easy to Make: A straightforward recipe with simple folding techniques.

• Bursting with Flavor: Juicy shrimp filling wrapped in a chewy, translucent wrapper—what’s not to love?

Key Ingredients

Rice Paper Dumpling ‘Skin’

• Rice Paper: The essential ingredient for this recipe, providing a chewy, translucent wrapper. Look for medium-sized rice paper typically used for spring rolls.

• Water: Used to soften the rice paper, making it pliable and easy to shape.

• Neutral Oil: The damp rice paper will get STICKY! Have oil on hand will make it easier to handle them and prevent the ready hargow from sticking on surfaces.

Shrimp Filling

• Shrimp: Fresh or frozen shrimp work well. Ensure they’re cleaned, deveined, and chopped into small pieces for easy mixing and wrapping. I like to have a mix of large chunks of shrimp mixed into finely chopped shrimp for texture.

• Sesame Oil: Adds a rich nuttiness to the filling.

• Spring Onion: Provides a burst of freshness and a mild onion flavor.

• Carrot: OR finely chopped chestnut, lotus root or bamboo shoots! These basically add a touch of crunch and subtle sweetness to the filling. I always have carrots, so I tend to use it often. Plus I love the pops of colour it gives!

• Cornstarch: Acts as a binder to hold the filling together.

• Seasonings: A mix of salt and white pepper brings out the delicate flavor of the shrimp.

Dipping Sauce

• Soy Sauce: The base for a savory and umami-rich dipping sauce.

• Rice Vinegar or Apple Cider Vinegar: Adds tanginess that balances the flavors.

• Chili Oil: For a spicy kick! I use either my homemade chilli oil or my La-Yu chilli oil. Adjust the amount to suit your heat preference.

Key Steps to Making Rice Paper Har Gow

1. Prepare the Shrimp Filling

• In a bowl, combine the chopped prawns, sesame oil, spring onion, cornstarch, salt, and white pepper.

• Mix well until the mixture is sticky and evenly distributed.

• Let this marinade in the fridge while you prepare the dumpling wrappers.

2. Prepare the Wrappers

• Fill a shallow tray or plate with room-temperature water. Dip one piece of rice paper into the water, ensuring both sides are moistened.

DO NOT SOAK—just a quick dip in the water on both sides to coat the paper evenly.

• Place the rice paper on a flat cutting board.

• Dip another piece of rice paper and layer it on top of the first one. Repeat for a third layer if desired for added durability.

NOTE: I personally prefer 2 layers of rice paper, it’s more fragile, but it’s a nicer chew! 3 layers can yield a tough skin, especially after its’ cooled down.

• Cut the rice paper stack into quarters using scissors.

3. Fill and Wrap

• Lightly brush a plate or tray with a thin layer of oil to prevent the dumplings from sticking. Set aside.

• Place about 1 tablespoon of filling into the center of each quarter.

• Avoid overfilling to make sealing easier.

• Fold the wrapper in half or create pleats, gently scrunching and pinching the edges to seal. No water is needed for sealing.

• There is no need to be neat, you just want the skin from one end to touch and stick to the other side. Seal this dumpling by pinching together the edges.

TIP! Lightly oil fingers to make handling the sticky wrappers easier.

• Arrange the wrapped dumplings on the oiled plate or tray, ensuring they are spaced apart.

4. Steam the Dumplings

• Prepare your steamer of choice.

• Line the steamer basket with parchment paper. If you are not using a bamboo steamer, (like me, I’m using a Le Creuset stainless steel steamer attachment!) then lightly brush the base with oil.

• Place the dumplings in the basket, leaving at least 1 inch (2.5 cm) of space between each to prevent sticking.

• Steam for 10 minutes, or until the wrappers are fully translucent, slightly thickened, and bouncy to the touch.

TIP! To remove the dumplings easily from the basket, I recommend using a silicone spatula. Alternatively, lightly oil your spatula or spoon to easily scoop the hargow out.

5. Prepare the Dipping Sauce

• While the dumpling is steaming, make the dipping sauce.

• Combine equal parts soy sauce and rice vinegar to create the savoury-tangy dip. Adjust according to taste preference.

• Optional: add chili oil for some heat!

Serve

• Har Gow Crystal Dumplings are best served immediately!

• Serve the dumplings hot with the dipping sauce.

How to Serve

• Serve your Rice Paper Har Gow hot, straight from the steamer, with a side of dipping sauce.

• Pair them with other dim sum favorites, like chee cheong fun, spring rolls or bao buns, for a full feast.

Tips and Tricks for Working with Rice Paper

• Use Oil: Use oil for easier handling of the rice paper and to keep them from sticking on surfaces (or to each other!).

• Don’t Over-Soak: A quick dip in water is all you need. Let the water spread naturally across the surface.

• Work Quickly: Once softened, rice paper becomes sticky, so assemble the dumplings promptly.

• Use Two or Three Layers: This prevents tearing and ensures the dumplings stay intact during steaming.

Storage and Reheating Instructions

Storing

• Place leftover dumplings in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 2 days.

Reheating

• Reheat by steaming the dumplings for 3-4 minutes until warmed through. Avoid microwaving as it can dry out the wrappers.

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