Gluten-Free Pork Siewmai
Delight in the irresistible flavors of gluten-free pork siewmai, a classic dim sum favorite reimagined for those avoiding gluten. With tender ground pork, succulent shrimp, and the crisp texture of finely chopped water chestnuts, this recipe delivers an authentic, juicy filling wrapped in delicately handmade gluten-free wrappers. Seasoned with gluten-free soy sauce, sesame oil, and a hint of white pepper, these dumplings are perfectly balanced in flavor. The homemade rice flour dough, enhanced with xanthan gum, ensures a soft yet sturdy wrapper, while a touch of grated carrot on top adds vibrant color and a sweet garnish. Steamed to perfection, these bite-sized delights are ideal for sharing at gatherings or as a comforting snack. Serve hot with gluten-free soy sauce or chili oil for a crowd-pleasing appetizer that's entirely gluten-free and packed with traditional charm.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 150 grams Shrimp, peeled and deveined
- 100 grams Water chestnuts, finely chopped
- 3 stalks Green onions, finely chopped
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Cornstarch
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 0.25 teaspoon Xanthan gum
- 150 grams Gluten-free rice flour
- 150 ml Boiling water
- 2 tablespoons Cornflour, for dusting
- 1 small Carrot, finely grated, for garnish
Instructions
In a large bowl, combine the ground pork, shrimp, water chestnuts, green onions, gluten-free soy sauce, sesame oil, cornstarch, sugar, salt, and white pepper. Mix thoroughly until well combined and set aside.
In another bowl, mix the gluten-free rice flour with xanthan gum.
Gradually pour the boiling water into the flour mixture while stirring with a wooden spoon until it forms a sticky dough.
Turn the dough onto a lightly cornstarch-dusted surface and knead until smooth (about 5 minutes).
Roll the dough into a log and divide it into 24 equal pieces.
Roll each piece into a ball and then flatten into a thin circle about 2 inches in diameter, dusting with cornstarch to prevent sticking.
Place about 1 tablespoon of the pork filling in the center of each wrapper, gather the edges around the filling, and gently pleat while pressing to form a compact dumpling. Leave the top exposed.
Garnish the top of each dumpling with a small pinch of grated carrot.
Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they do not touch.
Steam the dumplings over boiling water for about 15-20 minutes or until the filling is fully cooked and the wrappers turn translucent.
Serve hot with gluten-free soy sauce or chili oil.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.7 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1398 mg | 30% | |
*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.
