Gluten-Free Steamed Shrimp Dumplings
Delight in the light, delicate flavors of these Gluten-Free Steamed Shrimp Dumplings, a perfect dish for those craving a healthier take on a classic dim sum favorite. Featuring tender, homemade wrappers made from rice flour and tapioca starch, these dumplings beautifully envelop a savory filling of shrimp, garlic, ginger, scallions, and a dash of sesame oil for a touch of nuttiness. The use of gluten-free soy sauce ensures this recipe is suitable for gluten-sensitive foodies without compromising flavor. With a preparation time of just 30 minutes, followed by a quick steam, these soft and translucent dumplings are an impressive addition to any meal or gathering. Serve them fresh from the steamer with your favorite dipping sauce, and enjoy restaurant-quality dim sum in the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup Tapioca starch
- 0.75 cup Hot water
- 8 oz Shrimp (peeled and deveined)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Scallions (finely chopped)
- 1 tablespoon Gluten-free soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper
- 0.25 cup Cornstarch (for dusting the work surface)
Instructions
In a mixing bowl, combine the rice flour and tapioca starch. Gradually pour in hot water while stirring with a spatula until a dough forms. The dough should be soft but not sticky.
Knead the dough on a flat surface for 3-5 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
While the dough is resting, prepare the filling. Finely chop the shrimp until it becomes a paste-like texture or pulse it in a food processor. Transfer to a mixing bowl.
Add minced garlic, grated ginger, chopped scallions, gluten-free soy sauce, sesame oil, salt, and white pepper to the shrimp mixture. Mix until well combined.
Divide the dough into small walnut-sized pieces. Roll each piece into a ball, then flatten into a thin disk using a rolling pin, dusting the surface with cornstarch to prevent sticking.
Place about 1 teaspoon of the shrimp filling in the center of the wrapper. Fold the edges together to form a crescent shape and pinch to seal. Repeat with the remaining dough and filling.
Line a bamboo steamer or any steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between them.
Bring a pot of water to a boil. Place the steamer over the pot, making sure the bottom does not touch the water. Cover and steam for 8-10 minutes, or until the shrimp filling is cooked through and the wrappers turn translucent.
Carefully remove the dumplings from the steamer and serve immediately with gluten-free soy sauce or chili oil on the side.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 790 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.
