Imported from Instagram

Shrimp Dumplings with Rice Paper (Har Gow)

Name: Shrimp Dumplings with Rice Paper (Har Gow)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: Rice paper (The quantity is not specified; the instructions indicate cutting the sheets into four pieces and overlapping them.); 160 g Raw shrimp (Very finely chopped.); 1 tsp Garlic (Minced.); 0.5 tsp Ginger (Minced.); 5 ml Sesame oil (For the filling.); Salt (To taste.); White pepper (To taste.); 3 tbsp Soy sauce (For the dipping sauce.); 0.5 tsp Sesame oil (For the dipping sauce.); Chili flakes or gochugaru (A pinch; the author offers chili flakes or gochugaru.); Water (For moistening the rice paper and, if using the alternative to a steamer, lightly covering the surface of the pan.)

Recipe by Chris Lee @kyungsoofit · Instagram

Imported by Ciro Peraloca on SeeMeCook

Dumplings filled with finely chopped shrimp, wrapped in rice paper and steamed, with garlic, ginger, and sesame oil. Served with a soy, sesame, and chili dipping sauce.

6 servings27 minEast Asian

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Ingredients

Rice paper (The quantity is not specified; the instructions indicate cutting the sheets into four pieces and overlapping them.)
160 g Raw shrimp (Very finely chopped.)
1 tsp Garlic (Minced.)
0.5 tsp Ginger (Minced.)
5 ml Sesame oil (For the filling.)
Salt (To taste.)
White pepper (To taste.)
3 tbsp Soy sauce (For the dipping sauce.)
0.5 tsp Sesame oil (For the dipping sauce.)
Chili flakes or gochugaru (A pinch; the author offers chili flakes or gochugaru.)
Water (For moistening the rice paper and, if using the alternative to a steamer, lightly covering the surface of the pan.)

Steps

1
Finely chop the raw shrimp and place them in a bowl with the garlic, ginger, 5 ml of sesame oil, salt, and white pepper.
2
Mix the filling well and divide it into 6 equal portions.
3
Pour water into a dish. Dip the rice paper in the water and place it on a flat surface.
4
Before the rice paper becomes fully hydrated, cut it into four equal pieces and overlap the pieces, as shown in the video.
5
Place one-sixth of the filling on the prepared rice paper.
6
Fold all the edges of the rice paper around the filling to form a pointed parcel.
7
Steam the dumplings for 10–12 minutes. Use a steamer if you have one.
8
As an alternative to a steamer, add a little water to a pan, just enough to cover the surface. Place a plate inside the pan and arrange the dumplings on top. Cover with a lid and steam for 10–12 minutes.
9
In a bowl, mix the soy sauce, half a teaspoon of sesame oil, and a pinch of chili flakes or gochugaru.
10
Serve the dumplings with the soy sauce and enjoy.

Notes

The description does not specify how many rice paper sheets are needed or provide details about the assembly beyond cutting each sheet into four pieces, overlapping them, and folding the edges. The author states 172 kcal per 6 pieces and declares 16 g of protein, 17 g of carbohydrates, and 4 g of fat.