Rice Paper Shrimp Dumplings (Har Gow Inspired)

How to prepare the filling:

1. 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.
2. Finely chop the bamboo shoots, ginger, and garlic chives into small pieces. Combine these ingredients with the shrimp filling.
3. Add cooking oil, cooking wine, corn starch, and egg white to the filling.
4. 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:

1. 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.
2. 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)

1. Place the filling in the center of the rice paper wrapper. Fold two edges of the rice paper skin over the filling.
2. Fold and pinch one side of the dumpling wrapper, aiming to form 7-9 pleats in total.
3. Pinch the Har Gow to seal it with the other side.
4. 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

1. 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.
2. Serve the dumplings hot. Enjoythem with a dipping sauce made from soy sauce, black vinegar, and Chinese chili oil.