Gluten-Free Prawn Dumplings
Delight in the perfect bite of these Gluten-Free Prawn Dumplings, a harmonious blend of savory prawns, aromatic ginger, and umami-packed gluten-free soy sauce wrapped in a tender, handmade gluten-free dough. This recipe effortlessly combines the crispness of pan-seared dumpling bottoms with the soft, steamed texture that every dumpling lover craves. With a dough crafted from a mix of gluten-free all-purpose flour and tapioca starch, these dumplings cater to gluten-free diets without sacrificing flavor or texture. Quick to prepare in just under an hour, they are ideal as an appetizer, a snack, or even the centerpiece of a cozy dinner. Serve them hot with an extra drizzle of soy sauce for dipping, and experience a gluten-free twist on a classic culinary delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams prawns, peeled and deveined
- 200 grams gluten-free all-purpose flour
- 50 grams tapioca starch
- 150 milliliters boiling water
- 2 tablespoons cooking oil
- 2 tablespoons green onions, finely chopped
- 1 teaspoon ginger, grated
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Begin by finely chopping the prawns or processing them in a food processor until you get a coarse texture. Put the chopped prawns into a mixing bowl.
Add the finely chopped green onions, grated ginger, gluten-free soy sauce, sesame oil, salt, and white pepper to the prawn mixture. Mix thoroughly until all ingredients are well incorporated. Set aside.
In a separate large bowl, combine the gluten-free all-purpose flour and tapioca starch.
Slowly pour the boiling water into the flour mixture while stirring with a spatula or wooden spoon until a dough begins to form.
Once the dough has cooled slightly and is safe to handle, knead it into a smooth and elastic dough. This should take about 5 minutes.
Divide the dough into small balls, about 15 grams each, and roll each into rounds of about 3 inches in diameter. Use a rolling pin for the best results, and ensure the edges are thinner than the center.
Place a small spoonful of the prawn filling onto the center of each dough wrapper. Fold the dough over the filling and pinch the edges to seal. You can pleat the edges for a more traditional look.
Heat the cooking oil in a large, non-stick pan over medium-high heat.
Arrange the dumplings in the pan and fry for about 2 minutes until the bottoms are golden brown.
Add a few tablespoons of water to the pan and immediately cover with a lid. Steam the dumplings until they are cooked through and the water has evaporated, about 5-7 minutes.
Remove from the pan and serve hot with additional gluten-free soy sauce for dipping if desired.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 797 mg | 17% | |
*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.
