Shrimp & Chicken Dumplings with Rice Paper Easy Har Gow + Shrimp Pancakes Dim Sum at Home

Ingredients

• 5 oz Shrimp (peeled, raw or cooked, frozen then thawed for shrimp pancakes)
• 1 tsp Light Soy Sauce (for shrimp pancake filling)
• 1 tsp Shaoxing Rice Wine (for shrimp pancake filling)
• 1 tsp Toasted Sesame Oil (for shrimp pancake filling)
• 0.25 tsp Ground Black Pepper (pinch for pancake seasoning)
• 1 stalk Spring Onion (thinly sliced for shrimp pancakes)
• 2 tbsp Vegetable Oil (for greasing plate and steaming)
• 20 pieces Rice Paper Sheets (standard 8‑inch sheets)
• 2 oz Bamboo Shoots (canned, drained and boiled)
• 0.5 lb Chicken Thighs (skinless, boneless, finely chopped)
• 5 oz Shrimp (peeled, raw, finely chopped for dumpling filling)
• 1 tsp Salt (for dumpling seasoning)
• 0.25 tsp Ground Black Pepper (for dumpling seasoning)
• 0.5 tsp Fresh Ginger (grated)
• 0.5 tbsp Shaoxing Rice Wine (for dumpling seasoning)
• 0.5 tbsp Toasted Sesame Oil (for dumpling seasoning)
• 1 large Egg White (helps bind the dumpling filling)
• 1 tbsp Corn Starch (retains moisture in dumpling filling)
• 2 stalks Spring Onion (thinly sliced for dumpling filling)
• 1 tsp Light Soy Sauce (additional seasoning for dumpling filling)
• 1 tbsp Light Soy Sauce (for dipping sauce)
• 1 tbsp Water (for dipping sauce)
• 1 tsp Sugar (for dipping sauce)
• 1 tbsp Toasted Sesame Oil (for dipping sauce)
• 2 tbsp Sriracha Chili Sauce (optional for serving)
• 1 tbsp Oolong Tea Leaves (for tea accompaniment)

Instructions

1. Shrimp Pancake Filling

   In a large mixing bowl combine 5 oz peeled shrimp, 1 tsp light soy sauce, 1 tsp Shaoxing rice wine, 1 tsp toasted sesame oil, a pinch of ground pepper, and the sliced spring onion. Mix until the shrimp is evenly coated.

   Time: PT5M

2. Soak Rice Paper for Pancakes

   Heat water to about 140°F. Dip each rice‑paper sheet for 3–4 seconds, then lay it on a damp cloth to finish softening.

   Time: PT2M

   Temperature: 140°F

3. Assemble Shrimp Pancakes

   Place three shrimp pieces in the center of each softened sheet, fold the two sides toward the center, then fold the bottom over the top to form a small pouch. Transfer to an oiled plate and brush the top lightly with vegetable oil.

   Time: PT5M

4. Make Dipping Sauce

   Whisk together 1 tbsp light soy sauce, 1 tbsp water, 1 tsp sugar, and 1 tbsp toasted sesame oil until the sugar dissolves.

   Time: PT2M

5. Boil Bamboo Shoots

   Place the 2 oz bamboo shoots in a saucepan, cover with water, and boil for 10 minutes. Drain, rinse with cold water, and set aside.

   Time: PT10M

   Temperature: 100°C

6. Prepare Dumpling Filling

   Finely chop the chicken thighs and raw shrimp. In a bowl combine half of the chicken with all of the shrimp, 1 tsp salt, 0.25 tsp ground pepper, 0.5 tsp grated ginger, 0.5 tbsp Shaoxing wine, 0.5 tbsp toasted sesame oil, and mix until sticky. Add the egg white and 1 tbsp corn starch, mix again. Fold in the remaining chicken, boiled bamboo shoots, and 2 sliced spring onions. Finally, add 1 tsp light soy sauce and stir to a uniform, slightly elastic texture.

   Time: PT15M

7. Soak Rice Paper for Dumplings

   Dip half‑sheets of rice paper in 140°F water for 3–4 seconds, place on the damp cloth and let soften for about 20 seconds.

   Time: PT2M

   Temperature: 140°F

8. Assemble Dumplings

   Place roughly 0.5 tbsp of filling in the center of each softened half‑sheet, fold the two ends toward the center, then gather the remaining paper around the filling to form a sealed pouch. Oil the steamer basket and arrange the dumplings (about 40 total) in a single layer.

   Time: PT20M

9. Steam Dim Sum

   Place the oiled plate with shrimp pancakes and the steamer basket with dumplings over boiling water. Steam for 7 minutes until the rice paper becomes translucent and the filling is cooked through.

   Time: PT7M

   Temperature: 100°C

10. Brew Oolong Tea

    Put 1 tbsp oolong tea leaves in the teapot’s infuser, pour 212°F boiling water over them, and steep for 5 minutes. Remove the leaves; they can be reused for a second, lighter infusion.

    Time: PT5M

    Temperature: 212°F

11. Serve

    Plate the steamed dumplings and shrimp pancakes, drizzle with the soy‑sesame dipping sauce, and optionally add a drizzle of sriracha. Serve alongside the hot oolong tea.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shrimp: cooked shrimp
• Instead of Chicken Thighs: ground chicken
• Instead of Corn Starch: potato starch

Equipment Needed

• Large Mixing Bowl
• Mixing Spoon
• Knife
• Cutting Board
• Steamer Basket
• Plate
• Oil Brush (optional)
• Damp Cloth
• Pot
• Saucepan
• Teapot
• Infuser Filter
• Measuring Spoons
• Timer (optional)

Critical Steps — Do Not Skip

• Soaking rice paper correctly (both for pancakes and dumplings)
• Achieving a fine, sticky dumpling filling texture
• Sealing the dumpling pouch without tearing the paper
• Steaming for exactly 7 minutes to keep the rice paper tender yet elastic

Chef Tips from the Video

• Use fresh spring onions for a brighter flavor; add them at the end of the filling mix.
• A food processor makes the shrimp‑chicken mixture ultra‑smooth, giving the classic bouncy texture.
• For extra aroma, toast the sesame oil briefly before adding it to the filling.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings and pancakes in an airtight container for up to 2 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Reheat by steaming for 5 minutes.

Room temperature: Not recommended; dim sum should be kept refrigerated after cooking.

Make-Ahead Tips

• Prepare the dumpling filling a day ahead and keep it refrigerated; the flavors meld nicely.
• Soak rice paper sheets just before assembly; they can be pre‑soaked and kept covered with a damp cloth for up to 10 minutes.
• Steamed dumplings and pancakes reheat well in a steamer for 5 minutes.

Frequently Asked Questions