Shrimp & Chicken Dumplings with Rice Paper - Easy Har Gow & Shrimp Pancakes

Steps

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1. 1
   Prepare the shrimp pancake filling by combining 5 oz of frozen shrimp, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, and ground pepper in a bowl. Mix well.
   ▶ ≈0:38
2. 2
   Slice a spring onion and add it to the shrimp mixture. Mix again thoroughly.
   ▶ ≈0:57
3. 3
   Spread vegetable oil on a steaming plate to prevent the pancakes from sticking together.
   ▶ ≈1:05
4. 4
   Soak a rice paper in very hot water (about 140°F) for 3 to 4 seconds, then place it on a damp cloth to soften.
   ▶ ≈1:20
5. 5
   Once the rice paper has softened, place three shrimp on it and fold the two sides toward the center.
   ▶ ≈1:34
6. 6
   Fold the remaining rice paper over to enclose the shrimp, creating a finished pancake. Place it on the oiled plate and coat the top with oil to prevent sticking.
   ▶ ≈1:48
7. 7
   Prepare the sauce by combining 1 tbsp light soy sauce, 1 tbsp water, 1 tsp sugar, and 1 tbsp sesame oil. Mix well.
   ▶ ≈2:07
8. 8
   Prepare the har gow filling by cutting 2 oz of bamboo shoots into very small cubes. Boil them in water for 10 minutes to remove bitterness, then drain and rinse.
   ▶ ≈2:32
9. 9
   Take ½ lb of chicken thighs, remove the skin and bones, cut into pieces, and chop very finely.
   ▶ ≈3:08
10. 10
    Place the chopped chicken in a large bowl. Peel the 5 oz of shrimp and mix them with half of the chopped chicken to help break the shrimp into a fine, even texture.
    ▶ ≈3:22
11. 11
    Combine the shrimp-chicken mixture with the remaining ground chicken. Season with 1 tsp salt, ¼ tsp ground pepper, ½ tsp grated ginger, ½ tbsp Shaoxing wine, and ½ tbsp sesame oil. Mix until the filling becomes sticky.
    ▶ ≈3:50
12. 12
    Add one egg white and mix until the filling becomes sticky again. The egg white helps bind all ingredients together and adds softness to the filling.
    ▶ ≈4:17
13. 13
    Add 1 tbsp of potato or corn starch and mix well. The starch helps retain moisture in the shrimp and chicken during cooking, resulting in a soft and elastic texture.
    ▶ ≈4:30
14. 14
    Add the diced bamboo shoots and sliced spring onion to the filling. Mix well again.
    ▶ ≈4:52
15. 15
    Cut rice papers in half. Oil the steamer basket to prevent sticking. Soak half a rice paper in very hot water for 3 to 4 seconds, then place it on the damp cloth to soften for about 20 seconds.
    ▶ ≈5:20
16. 16
    Once the rice paper has softened, place ½ tbsp of filling in the center. Gather the edges of the rice paper around the filling to form a small pouch.
    ▶ ≈6:02
17. 17
    Place each finished har gow dumpling in the steamer basket. Continue making dumplings until all the filling is used, making about 40 dumplings total.
    ▶ ≈6:20
18. 18
    Stack the shrimp pancake plate and har gow dumplings basket together and steam for 7 minutes until cooked through.
    ▶ ≈6:42
19. 19
    Once steamed, transfer the har gow dumplings and shrimp pancakes to a serving plate. Serve with the prepared sauce and tea.
    ▶ ≈7:51