Gluten-Free Steamed Prawn Dumplings
Delight in the authentic flavors of Asian cuisine with these Gluten-Free Steamed Prawn Dumplings—a timeless recipe made accessible for all! Featuring tender, finely chopped prawns seasoned with fragrant ginger, scallions, and gluten-free soy sauce, this dumpling filling boasts bold and fresh flavors. Wrapped in a perfectly pliable homemade gluten-free dough, crafted from a mix of tapioca starch and rice flour, these dumplings are steamed to perfection, yielding a translucent and delicately chewy texture. With just 40 minutes of prep and 10 minutes of cooking, this dish is ideal for satisfying dim sum cravings or impressing guests with a healthier, gluten-free alternative. Serve them hot with a splash of soy sauce or your favorite dipping sauce for an irresistible appetizer or light meal. Perfect for gluten-free eaters and Asian food enthusiasts alike!
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Recipe Information
Ingredients
- 250 grams Raw prawns (large, peeled and deveined)
- 100 grams Gluten-free tapioca starch
- 50 grams Gluten-free rice flour
- 120 milliliters Boiling water
- 1 teaspoon Sesame oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Sugar
- 1 teaspoon Grated ginger
- 1 tablespoon Chopped scallions (green onions)
- 2 teaspoons Gluten-free soy sauce
- 0.25 teaspoons White pepper
Instructions
Start by preparing the dumpling filling. Finely chop the raw prawns until they form a paste-like texture, leaving a few small chunks for added texture.
Place the chopped prawns in a bowl. Add sesame oil, salt, sugar, grated ginger, chopped scallions, gluten-free soy sauce, and white pepper. Mix well until fully combined. Cover and refrigerate for 20 minutes to allow the flavors to meld.
Now, move on to the gluten-free dumpling wrapper. In a medium-sized mixing bowl, combine tapioca starch and rice flour. Gradually pour in the boiling water while stirring with a spatula or chopsticks to form a dough.
Once the dough is cool enough to handle, knead it on a clean surface until smooth and elastic, about 5-7 minutes. If the dough feels sticky, dust it lightly with more tapioca starch.
Divide the dough into 20 equal portions. Roll each portion into a small ball, then flatten it into a thin circle about 2-3 inches in diameter using a rolling pin or your hands.
Place a small spoonful of prawn filling into the center of each wrapper. Fold the wrapper in half over the filling, then press and pleat the edges to seal tightly. Repeat until all dumplings are made.
Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving some space between them to prevent sticking.
Bring a pot of water to a boil and place the steamer over it. Cover and steam the dumplings for 8-10 minutes, or until the prawn filling is fully cooked and the wrappers are translucent.
Carefully remove the dumplings from the steamer and transfer to a serving plate. Serve immediately with gluten-free soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 750 mg | 16% | |
*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.
