Description
Shrimp Har Gow is a deliciously crispy fried dumpling made with a flavorful shrimp filling accented by bell pepper and green onions, wrapped in tender rice paper wrappers. This recipe offers a tasty twist on traditional shrimp dumplings by pan-frying to a golden crisp, 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
Frying
- 1/2 to 1 cup neutral oil, for frying
Instructions
- Prepare the marinade: In a large bowl, combine garlic powder, Chinese five spice, sesame oil, MSG (if using), kosher salt, and freshly cracked black pepper. Stir well to blend the seasonings.
- Marinate the shrimp: Add the peeled and deveined shrimp to the bowl and thoroughly coat them with the marinade. Cover and let them marinate for 30 minutes to absorb the flavors.
- Cook the shrimp: Heat a skillet over high heat and add the marinated shrimp. Cook the shrimp until fully cooked and opaque, about 3-4 minutes. Remove from heat and allow to cool completely.
- Dice the shrimp: Once cooled, dice the cooked shrimp into small bite-sized pieces for easier filling and better texture in the dumplings.
- Combine filling: In a medium bowl, mix the diced shrimp with finely diced yellow bell pepper and green onions until evenly distributed.
- Hydrate wrappers: Pour water into a shallow bowl. Dip each rice paper wrapper briefly into the water to hydrate and soften them, making them pliable for wrapping.
- Assemble dumplings: Lay a hydrated rice paper wrapper flat on a clean surface without wrinkles. Place about 1/8th of the shrimp filling onto the wrapper near one edge. Roll tightly into a cigar-like log shape, ensuring no air pockets.
- Coat with cornstarch: Roll the formed dumpling in cornstarch to coat evenly. Repeat the assembly and coating process with the remaining wrappers and filling.
- Fry the dumplings: Heat the neutral oil in a pan over medium-high heat. Fry the dumplings until they turn golden and crispy, taking care not to burn them. This usually takes about 3-4 minutes per batch.
- Serve: Remove dumplings from oil, drain on paper towels if needed, and serve hot as an appetizer or snack. Enjoy the crispy exterior and savory shrimp filling!
Notes
- If MSG is not preferred, simply omit it without significantly altering the flavor.
- Ensure the rice paper wrappers are hydrated just enough to become pliable but not too soggy to avoid tearing during rolling.
- Dumplings can be prepared ahead and refrigerated before frying to save time.
- Use neutral oil with a high smoke point such as vegetable or canola oil for frying to achieve crispiness without burning.
- Variations can include adding minced garlic or ginger to the shrimp marinade for additional flavor.
- For gluten-free needs, verify that all ingredient labels, including rice papers and seasonings, are gluten free.
Nutrition
- Serving Size: 1 dumpling
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg
