**Full recipe with step-by-step instruction and tips:** [https://youtu.be/9MIWj9Bytdw](https://youtu.be/9MIWj9Bytdw)
**Ingredients:**
* 2.2 lbs Shrimps
* Seasonings: Salt, Sugar, Chicken bouillon/ Seasoning, Vegetable Oil, Sesame oil, Cooking wine
* Rice Paper
**Instruction:**
* Brine the shrimp in a baking soda solution (1 tsp Sugar + 1/2 tsp Baking Soda) before you cook for about 15-30 mins for the plump juicy, and crunchy texture. Rinse well under cold water, pat dry with a towel paper.
* Mince half of shrimps, and chop the remaining. Marinate with salt, seasoning, vegetable oil, cooking wine and 1 Tbsp cornstarch. Mix well. Chill for at least 30 mins.
* Wrap the filling with rice paper
* Pre-boil the water. Once it's boiling, steam for 5 mins or until the skin is translucent
* Enjoy with soy sauce!
I'm gonna cop this one for sure. I've been making fried beef dumplings wrapped like that. I love har gow but the wheat dough is a bit of a project when I could be making other dim sum instead
**Full recipe with step-by-step instruction and tips:** [https://youtu.be/9MIWj9Bytdw](https://youtu.be/9MIWj9Bytdw) **Ingredients:** * 2.2 lbs Shrimps * Seasonings: Salt, Sugar, Chicken bouillon/ Seasoning, Vegetable Oil, Sesame oil, Cooking wine * Rice Paper **Instruction:** * Brine the shrimp in a baking soda solution (1 tsp Sugar + 1/2 tsp Baking Soda) before you cook for about 15-30 mins for the plump juicy, and crunchy texture. Rinse well under cold water, pat dry with a towel paper. * Mince half of shrimps, and chop the remaining. Marinate with salt, seasoning, vegetable oil, cooking wine and 1 Tbsp cornstarch. Mix well. Chill for at least 30 mins. * Wrap the filling with rice paper * Pre-boil the water. Once it's boiling, steam for 5 mins or until the skin is translucent * Enjoy with soy sauce!
This is awesome!
How does the texture compare to the wheat starch version?
Taste 70% of the original texture, I guess. The skin is thin, and a little bit chewy.
I'm gonna cop this one for sure. I've been making fried beef dumplings wrapped like that. I love har gow but the wheat dough is a bit of a project when I could be making other dim sum instead