These Rice Paper Shrimp Dumplings are a quick and easy version of Har Gow, a delightful Cantonese dim sum.
Not only easy-to-make and gluten-free, these crystal skin dumplings could be ready in under 30 minutes.
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What are Crystal Skin Dumplings (or Har Gow)?
Har Gow (Crystal Skin Dumplings) is a classic Cantonese dim sum, known for its thin, translucent wrappers filled with fresh shrimp.
During my time in Saigon’s Chinatown, I made a habit of enjoying these dumplings weekly at a well-known Cantonese restaurant in the area.
The texture of crystal skin dumpling wrappers is quite different from regular wheat flour wrappers. They have a delightful chewiness, thanks to the incorporated starches.
Through some experimentation, I discovered that rice papers for Vietnamese spring rolls make a perfect substitute for Har Gow wrappers.
Made from similar ingredients like rice flour and tapioca starch, these rice papers also achieve a mesmerizing crystal-clear, translucent appearance and a delightful chewy texture once steamed.
Why you will love this recipe
- Packed with Flavor: The combination of succulent shrimp and crunchy bamboo shoots creates a delightful burst of flavors.
- Quick and Easy: Using rice paper, you can achieve the crystal-clear appearance of traditional Har Gow wrappers in under 30 minutes, saving time and effort in the kitchen.
- Gluten-Free Option: Rice papers are gluten-free, making them a perfect substitute for anyone who loves Har Gow but is allergic to gluten.
Ingredients
- Rice Papers: For the best Har Gow skins, use the rice papers for making fresh spring rolls. These have more tapioca starch than those for fried spring rolls, giving the skins a chewier texture and a more translucent look, just like authentic Har Gow.
- Shrimp: Choose medium to large shrimp. Give them a slight mash and then coarsely chop.
- Bamboo shoots: These add a delightful crunch to the filling.
- Ginger and cooking wine: Use these to reduce any fishy taste and create a more balanced flavor.
- Garlic chives: They add a mild onion-like taste that complements the shrimp.
- Sesame oil: Add a small amount for a pleasant aroma, careful not to overpower the dumpling’s flavors.
- Cooking oil (or lard), egg white, and corn starch: These ingredients help to make the filling juicy and bind together.
- Chicken powder, sugar, oyster sauce, and pepper: To season the filling. Adjust to your taste.
Related Recipes | More tasty recipes with rice papers
Instructions
Prepare the filling
- Defrost your shrimps (if you use frozen shrimps), then devein them. Pat the shrimps dry with paper towels and give them a gentle mash before coarsely chopping them into a paste.
- Finely chop the bamboo shoots, ginger, and garlic chives into small pieces. Combine them with the shrimp filling.
- Add cooking oil, cooking wine, corn starch, and egg white to the mixture.
- Season the filling with sesame oil, chicken powder, sugar, oyster sauce, and pepper. Use a pair of chopsticks to thoroughly mix the ingredients in one direction, or alternatively, you can mix the shrimp filling by hand. Allow the filling to marinate in the refrigerator for 20 minutes.
Prepare the rice papers
- Cut the rice paper into two equal pieces. Dip one piece of rice paper into cold water for 5-10 seconds. Fold the rice paper to create a shape resembling a quarter-circle.
- Fold the three edges of the quarter-circle shaped rice paper to make it slightly round, like the original crystal skin dumpling wrappers. This creates a rice paper skin for the Har Gow.
Wrap & Steam
- Put the filling in the middle of the wrapper, then fold two sides of the rice paper skin.
- Start making pleats on one side, aiming for about 7-9 pleats in total.
- Pinch the Har Gow to seal it with the other side.
- Use scissors to trim any excess wrapper from the top to achieve a neat appearance. Pinch again to ensure the top is sealed (I just forgot to trim the wrapper in this time). Repeat the process with the remaining filling until all are completed.
- Once the water in the steamer is boiling, put the crystal skin dumplings inside and steam them over high heat for about 5 minutes. Make sure to leave some space between each Har Gow to prevent them from sticking together.
- Serve the dumplings hot. Enjoy them with a dipping sauce made from a combination of soy sauce, black vinegar, and Chinese chili oil.
More Easy Chinese Recipes
Rice Paper Shrimp Dumplings (Har Gow Inspired)
Equipment
- Chopsticks
- 1 mixing bowl
- 1 Steamer
- 1 Meat Cleaver
- 1 Cutting Board
Ingredients
- Rice Papers (the type for Vietnamese fresh summer rolls)
- 0.45 pound peeled and deveined Shrimps (200g)
- 1 tsp minced ginger
- 1 tbsp finely chopped garlic chives
- 1 egg white
- ¼ cup finely chopped bamboo shoots (4 tbsp)
- ½ tsp chicken powder
- ½ tsp sugar
- 2 tbsp oyster sauce
- 2 tsp Chinese cooking wine
- ½ tsp sesame oil
- 2 tsp cornstarch
- ½ tsp white pepper powder
Instructions
How to prepare the filling:
- If using frozen shrimps, start by defrosting them, then devein the shrimps. Pat the shrimps dry using paper towels and gently mash them before coarsely chopping them into a paste.
- Finely chop the bamboo shoots, ginger, and garlic chives into small pieces. Combine these ingredients with the shrimp filling.
- Add cooking oil, cooking wine, corn starch, and egg white to the filling.
- Season the filling with sesame oil, chicken powder, sugar, oyster sauce, and pepper. Thoroughly mix the ingredients in one direction with a pair of chopsticks, or by hand. Allow the filling to marinate in the refrigerator for 20 minutes.
How to prepare the rice papers:
- Begin by cutting the rice paper in half. Dip one piece of rice paper into cold water for 5-10 seconds. Fold the rice paper to form a quarter-circle shape.
- Fold the three edges of the quarter-shaped rice paper to achieve a rounded appearance, resembling the traditional crystal skin dumpling wrappers. This creates a rice paper skin for the Har Gow.
How to fold the Rice Paper Har Gow (Crystal Skin Dumplings)
- Place the filling in the center of the rice paper wrapper. Fold two edges of the rice paper skin over the filling.
- Fold and pinch one side of the dumpling wrapper, aiming to form 7-9 pleats in total.
- Pinch the Har Gow to seal it with the other side.
- Use scissors to trim any excess wrapper from the top, ensuring a neat appearance. Pinch again to ensure the top is properly sealed. Repeat the process with the remaining filling until all Har Gow are assembled and completed.
How to steam the Har Gow
- When the water in the steamer reaches a boiling point, carefully place the crystal skin dumplings inside and steam them over high heat for about 5 minutes. Remember to leave enough space between the Har Gow to prevent them from sticking together.
- Serve the dumplings hot. Enjoythem with a dipping sauce made from soy sauce, black vinegar, and Chinese chili oil.