Gluten-Free Shrimp Shumai
Savor the delicate flavors of homemade **Gluten-Free Shrimp Shumai**, a delightful dim sum classic reimagined for those with gluten sensitivities. This recipe combines tender shrimp, crisp water chestnuts, and aromatic green onions, seasoned with gluten-free soy sauce and a touch of sesame oil for a perfectly balanced bite. The filling is elegantly wrapped in softened rice paper, creating a naturally gluten-free alternative to traditional dumpling wrappers. Lightly steamed to preserve their juicy texture, these shumai are a healthy, flavorful addition to your repertoire of Asian-inspired recipes. Ready in under an hour, they make a stunning appetizer or snack, and pair beautifully with a side of gluten-free dipping sauce for an authentic dim sum experience at home.
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 50 grams Water chestnuts, finely chopped
- 2 pieces Green onions, finely chopped
- 1 tablespoon Ginger, finely grated
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 16 pieces Rice paper wrappers
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Coarsely chop the shrimp into small pieces. Place them in a large bowl.
Add the finely chopped water chestnuts, green onions, and grated ginger to the bowl with the shrimp.
Season the mixture with gluten-free soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix well until all ingredients are combined.
Prepare a clean, flat surface to work on. Fill a large bowl with warm water to soak the rice paper wrappers.
Dip one rice paper wrapper in the warm water for about 5 seconds until softened and pliable. Lay it flat on the surface.
Place about 1 tablespoon of the shrimp filling in the center of the wrapper.
Fold the edges up around the filling, lightly pleating them to form a small, cup-shaped dumpling with the top open. Repeat this process for the remaining wrappers and filling.
Line a steamer basket with parchment paper or cabbage leaves to prevent the shumai from sticking.
Place the shumai in the steamer basket, ensuring they do not touch each other.
Bring a pot of water to a boil and place the steamer basket over the pot.
Cover and steam the shumai for about 12-15 minutes, or until the shrimp is cooked through and turns pink.
Carefully remove the shumai from the steamer and serve hot with additional gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.2 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1132 mg | 24% | |
*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.
