Dairy-Free Steamed Prawn Dumplings
Delight your taste buds with these irresistible Dairy-Free Steamed Prawn Dumplings, a wholesome twist on a classic dim sum favorite. Crafted with perfectly seasoned prawns, crunchy water chestnuts, and fragrant ginger and garlic, these dumplings are encased in a soft, homemade gluten-free dough made from rice flour and tapioca starch. Free of dairy and perfect for those with dietary sensitivities, this recipe ensures everyone can enjoy the comfort and flavor of authentic steamed dumplings. Steamed to perfection, these dumplings are light yet flavorful—ideal as an appetizer, snack, or centerpiece of your Asian-inspired meal. Pair them with soy sauce or your favorite dipping sauce for a crowd-pleasing dish sure to impress!
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Recipe Information
Ingredients
- 250 grams Prawns (peeled and deveined)
- 50 grams Water chestnuts (finely chopped)
- 2 stalks Spring onions (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Sesame oil
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper
- 100 grams Rice flour
- 50 grams Tapioca starch
- 150 milliliters Hot water
- 1 teaspoon Vegetable oil
Instructions
Finely chop the peeled and deveined prawns or pulse them in a food processor until they form a coarse paste.
In a mixing bowl, combine the chopped prawns, water chestnuts, spring onions, ginger, garlic, sesame oil, soy sauce, salt, and white pepper. Mix well to form the dumpling filling. Set aside.
In another bowl, whisk together the rice flour and tapioca starch. Slowly add the hot water while stirring continuously until a dough forms.
Add the vegetable oil to the dough and knead it on a lightly floured surface until smooth and pliable. Cover the dough with a damp cloth to prevent it from drying out.
Divide the dough into small portions and roll each into a ball. Flatten each ball into a thin circle about 8-10 cm in diameter using a rolling pin.
Place a small spoonful of the prawn filling in the center of each dough circle. Fold the wrapper in half and pinch the edges together to seal the dumpling, pleating as desired.
Line a bamboo steamer or steaming basket with parchment paper or cabbage leaves to prevent sticking.
Arrange the dumplings in the steamer, leaving some space between them to prevent sticking.
Steam the dumplings over boiling water for 8-10 minutes, or until the prawn filling is opaque and fully cooked.
Serve hot with soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
