Gluten-Free Shrimp Dumplings
Delicate, savory, and completely gluten-free, these shrimp dumplings are a perfect fusion of flavor and dietary inclusivity. Made with a soft, pliable dough crafted from gluten-free all-purpose flour and tapioca starch, these dumplings boast a translucent wrapper that highlights the juicy, aromatic shrimp filling infused with garlic, ginger, green onions, and a touch of sesame oil. Perfectly steamed to tender perfection, they’re ideal for serving as an appetizer, snack, or main dish, and pair beautifully with tamari or gluten-free soy sauce for dipping. With just 40 minutes of prep time, this recipe transforms simple ingredients into restaurant-quality dumplings, all while accommodating gluten-free diets without compromising on taste or texture. Indulge in this flavorful and healthy twist on traditional shrimp dumplings, ideal for your next gathering or a delicious night in!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 120 grams Gluten-free all-purpose flour
- 60 grams Tapioca starch
- 150 milliliters Hot water
- 1 teaspoon Salt
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Tamari or gluten-free soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon White pepper
- 2 cups Water, for steaming
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt. Gradually add hot water while stirring continuously with a spatula until a rough dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and set aside to rest for 20 minutes.
Meanwhile, finely chop the shrimp and place in a medium bowl. Add minced garlic, grated ginger, green onions, tamari, sesame oil, and white pepper. Mix well to combine.
Divide the dough into two equal parts and roll each part into a log. Cut each log into 12 pieces for a total of 24 dough pieces.
Roll each piece into a small ball and flatten it into a 3-inch circle using a rolling pin or tortilla press.
Place about 1 teaspoon of the shrimp filling into the center of each dumpling wrapper.
Fold the dough over the filling to form a half-moon, pinching the edges together to seal. Crimp the edges if desired for a decorative finish.
Line a steamer basket with parchment paper and arrange the dumplings in a single layer, ensuring they don’t touch each other.
Add water to a pot and bring it to a boil. Place the steamer basket over the boiling water, cover, and steam for about 10–12 minutes or until the shrimp is cooked through and the dumpling wrappers are translucent.
Serve the gluten-free shrimp dumplings immediately, with additional tamari or gluten-free soy sauce for dipping if desired.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 819 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.
