Shrimp Har Gow (Shrimp Dumplings) Recipe

If you’ve ever wandered into a dim sum restaurant and fallen in love with those delicate little shrimp dumplings, you’re going to adore this Shrimp Har Gow (Shrimp Dumplings) Recipe. They’re light, slightly crispy on the outside, with a juicy, flavorful shrimp filling that melts in your mouth. Making them at home might sound fancy, but honestly, once you get the hang of the technique, it’s surprisingly approachable and way more satisfying (and fresher) than takeout.

What’s really special about this Shrimp Har Gow (Shrimp Dumplings) Recipe is how the rice paper wrappers give you that classic translucent pouch, but with an easy shortcut to rolling and frying rather than steaming. Perfect for when you want something a little different for an appetizer or party finger food that’s packed with flavor but still feels light and textural. Trust me, your friends and family will be impressed — and you’ll feel proud knowing you made these beauties yourself!

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Ingredients & Why They Work

Every ingredient here plays an important role, from flavor to texture. I love how the bell pepper and green onions add a fresh crunch, while the garlic powder and Chinese five-spice bring that irresistible savory depth. Keep an eye out for good quality fresh shrimp — it really makes all the difference!

• Garlic powder: Adds a mellow, fragrant base without overpowering the delicate shrimp flavor.
• Ground Chinese five-spice: Brings warm, aromatic notes that give the filling a unique, authentic touch.
• Sesame oil: A little goes a long way to enhancing the umami and nutty flavor.
• MSG (optional): Boosts savory taste, but you can skip if you prefer.
• Shrimp: The star ingredient — fresh, peeled, deveined, and well-marinated ensures juicy bites.
• Yellow bell pepper: Adds subtle sweetness and crunch.
• Green onions: Provides sharpness and color contrast.
• Spring roll rice paper wrappers: The easy, translucent casing perfect for rolling and frying.
• Water: Hydrates the rice paper to make it flexible for wrapping.
• Cornstarch: Keeps the rolls from sticking and creates a crisp coating when fried.
• Neutral oil: For frying — choose a high smoke point oil like vegetable or canola.
• Kosher salt and black pepper: Essential seasoning to bring all elements together.

Make It Your Way

I like to tweak my Shrimp Har Gow (Shrimp Dumplings) Recipe depending on the mood and what’s fresh in the market. Adding finely chopped water chestnuts for extra crunch has been a fun twist, but you can also swap bell pepper for finely diced carrots or celery for a different texture. Feel free to dial up the five-spice if you want bolder flavors, or keep it simple with just garlic and sesame oil.

• Vegetarian variation: Swap shrimp with finely chopped mushrooms and tofu for a delicious plant-based option I’ve made for friends before.
• Spicy kick: Add a few drops of chili oil into the filling or serve with a spicy dipping sauce – I swear it wakes the dish up beautifully.
• Steaming instead of frying: For a lighter version, you can steam the dumplings like traditional har gow, though I love the crispy fry as my go-to.

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

Step 1: Marinate the Shrimp for Flavor

Start by mixing garlic powder, Chinese five-spice, sesame oil, salt, black pepper, and optional MSG in a large bowl. Toss the peeled, deveined shrimp in this mixture so each piece gets coated in those fragrant spices. Let this marinate for about 30 minutes — this step is key to infusing your shrimp with that unforgettable savory flavor before cooking.

Step 2: Cook and Dice the Shrimp

Heat a skillet over high heat and quickly cook the shrimp until they’re fully opaque and just cooked through — this takes just a few minutes, so keep an eye on them to avoid toughness. Let them cool completely, then dice into small, bite-sized bits so they fit perfectly inside each dumpling without tearing the wrapper.

Step 3: Mix the Filling

In a clean bowl, combine the diced shrimp with finely diced yellow bell pepper and green onions. This combo balances the tender shrimp with fresh crunch and a hint of sharpness, making the filling vibrant and texturally interesting inside those delicate dumplings.

Step 4: Prepare Your Wrappers

Fill a shallow bowl with warm water and dip one rice paper wrapper at a time, hydrating it until it becomes soft and flexible — usually about 10-15 seconds. Lay it flat on a clean surface without wrinkles to make rolling easier and prevent tears. Pro tip: Don’t soak too long or the wrapper can become too sticky and fall apart during rolling.

Step 5: Assemble the Dumplings

Spoon about 1/8th of the filling onto the center of the wrapper. Roll tightly into a neat cigar-shaped log—think spring rolls but smaller. Then, roll each log in cornstarch to give that extra crispiness once fried and to stop the dumplings from sticking to each other or your work surface.

Step 6: Fry to Golden Perfection

Heat neutral oil in a pan over medium heat — you want it hot but not smoking (around 350°F if you have a thermometer). Fry the dumplings quietly until golden and crisp outside — they won’t turn very dark, so keep a close eye to avoid burning. This part yields that lovely crunch that contrasts so nicely with the tender shrimp filling inside.

How to Serve Shrimp Har Gow (Shrimp Dumplings) Recipe

Garnishes

I like to serve these dumplings with a sprinkle of finely sliced scallions or even some toasted sesame seeds for an extra bit of texture. A little fresh cilantro on the side brightens up the plate, and placing some thinly sliced red chili or a drizzle of chili oil elevates the dish beautifully.

Side Dishes

Pair with a simple soy dipping sauce mixed with a splash of rice vinegar and a touch of chili garlic sauce for dipping. On the side, steamed bok choy or sautéed garlic greens keep things light and refreshing. If you’re feeling indulgent, a bowl of fragrant jasmine rice or stir-fried noodles rounds out the meal nicely.

Creative Ways to Present

For special occasions, I like arranging these dumplings in a bamboo steamer lined with banana leaf—it just looks so authentic and inviting. Another favorite is serving them on a slate platter with individual dipping bowls, letting guests customize each bite. Even stacking the dumplings like little towers with toothpicks for a fun party appetizer presentation gets rave reviews!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), cool the dumplings completely before refrigerating in an airtight container. I find they keep well up to two days, but sadly lose some crispness after that. Reheating carefully will bring back most of their texture.

Freezing

One of the best parts about this Shrimp Har Gow (Shrimp Dumplings) Recipe is that you can freeze the assembled dumplings uncooked. After rolling and dusting in cornstarch, place them in a single layer on a parchment-lined tray and freeze until solid, then transfer to freezer bags. When you want them, fry straight from frozen — just add a couple extra minutes to cook through.

Reheating

I always reheat leftover or frozen fried dumplings in a hot skillet with a light spritz of oil to revive that crisp exterior. Avoid microwaving if you want to keep the texture because it tends to make the rice paper chewy and soggy.

FAQs

Final Thoughts

Making Shrimp Har Gow (Shrimp Dumplings) Recipe at home has honestly become one of my favorite little culinary adventures. It feels so rewarding to see that delicate, translucent casing holding a perfectly seasoned shrimp filling, especially knowing how approachable and fun the process can be. Whether you’re warming up cold winter nights or adding a special touch to weekend gatherings, these dumplings bring that cozy, comforting joy with every bite. I can’t wait for you to try them—you’re going to love the crispy textures, fresh flavors, and that satisfying homemade touch!

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