Vegan Shrimp Rice Paper Dumplings | Dim Sum | Har Gow | Gluten-Free

Vegan Shrimp Rice Paper Dumplings | Dim Sum | Har Gow | Gluten-Free

If you love dim sum you're in luck! We've reinvented har gow so you can make it easily at home. It's also vegan and gluten-free! You'll be blown away at how delicious these dumplings are and how accurate they taste to the real thing.

The main ingredient is vegan shrimp so you'll want to get your hands on at least 2/3 pound for this recipe (or more if you want to make something else like our shrimp spring rolls). You might be able to find them at your local Asian market or you can get them from GTFO it's vegan they have a few different options. You'll want two different textures when it comes to the shrimp (1) a shrimp paste and (2) chopped shrimp pieces. This will give you the perfect texture inside the dumplings. To do this you'll want to chop about 4-6 shrimp using a knife into chunks and the rest you'll want to put into a food processor to get a shrimp paste texture (see video below for demo).

I'm sure you've seen all the viral rice paper dumpling hack recipe videos around IG and TikTok but they typically contains more of a spring roll filling. When I first tried making them the texture really reminded me of the crystal dumpling wrappers used in har gow. They're typically made from gluten so I knew this was the perfect gluten-free way to make har gow!


  • 20-30 Rice Sheets (small size 16 cm, or larger ones if you can't find them)
  • 2/3 lbs Vegan Shrimp 
  • 3/4 cup Bamboo Shoots (chopped)
  • 1/8 cup Vegetable Shortening
  • 1 tsp Organic Sugar
  • 3/4 tsp Salt
  • 1/4 tsp White Pepper
  • 1/2 Tb Tapioca Starch
  • 1 Tb Cooking Wine
  • 1 tsp Sesame Oil


  • Chop bamboo shoots finely
  • Chop 4-6 vegan shrimp into chunks
  • Put the rest of the vegan shrimp into a food processor until a paste (see video for reference)
  • Melt the vegetable shortening in the microwave
  • In a large mixing bowl add the bamboo shoots, vegan shrimp, melted shortening and remaining ingredients and mix well
  • Get a large bowl or plate and fill with room temperature or luke warm water to soak the rice sheets
  • Allow to soak for around 30 seconds and place on a flat surface
  • These will be double wrapped so add another rice sheet into the water while you are wrapping the filling to save time
  • Place around 2 Tbs of filling into the center of the rice sheet and fold the sides and fold up the bottom and roll up (see video for demo) set aside
  • Remove the rice sheet from water and place on flat surface
  • Place the wrapped dumpling with folds facing down and wrap as you did the first one
  • Repeat until you've used all the filling or same some filling for stuffed cheung fun (recipe coming soon!)
  • In a large pan on medium heat add about 2 Tbs of oil
  • Pan fry dumplings on both sides until your desired crispiness
  • Serve hot with your favorite dipping sauce we used a mixture of tamari, rice vinegar, maple syrup & green onion


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