Soy-Free Steamed Prawn Dumplings
Delight in the exquisite flavors of these Soy-Free Steamed Prawn Dumplings, a healthier twist on a classic Asian favorite perfect for those avoiding soy. Tender, finely chopped prawns are paired with crunchy water chestnuts, aromatic ginger, and green onions to create a mouthwatering filling, while a delicate homemade gluten-free tapioca dough envelopes each bite-sized dumpling. Steamed to perfection, these dumplings boast a translucent skin and juicy, fragrant filling. With minimal prep time and a quick cook, this recipe is ideal for weeknight dinners or as a show-stopping appetizer for gatherings. Pair them with a zesty, soy-free dipping sauce for a complete culinary experience that’s both allergy-friendly and bursting with flavor!
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Recipe Information
Ingredients
- 250 grams Raw prawns (peeled, deveined, and finely chopped)
- 50 grams Water chestnuts (finely diced)
- 2 stalks Green onions (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 1 teaspoon Sesame oil (optional, for added flavor)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 tablespoon Tapioca starch
- 100 milliliters Hot water (for dough)
- 150 grams Tapioca flour (for dough)
- 50 grams Cornstarch (for dough)
- 1 teaspoon Neutral oil (for greasing)
Instructions
Start by preparing the dough: In a mixing bowl, combine 150 grams tapioca flour and 50 grams cornstarch. Gradually add 100 milliliters of hot water while stirring with a spoon or chopsticks until a rough dough forms.
Once the mixture has cooled enough to handle, knead the dough on a clean surface until smooth and pliable. If the dough is too dry, add a tiny splash of hot water; if it’s too sticky, dust lightly with tapioca flour.
Wrap the dough in a damp kitchen towel to prevent it from drying out and set aside.
Prepare the filling: In a medium bowl, mix the finely chopped prawns, diced water chestnuts, green onions, grated ginger, minced garlic, sesame oil (if using), salt, white pepper, and 1 tablespoon of tapioca starch. Stir to combine completely.
Divide the dough into small, equal portions (about the size of a ping pong ball). Roll each portion into a thin disc, about 3 inches in diameter, on a lightly floured surface.
Place 1 to 2 teaspoons of filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, pinching the edges tightly to seal. For a decorative touch, pleat the edges or crimp with a fork.
Line a bamboo steamer or a heatproof plate with parchment paper (or lightly grease it with oil). Arrange the dumplings in the steamer, leaving a little space between each one to prevent sticking.
Bring a pot of water to a boil. Place the steamer over the boiling water, cover, and steam the dumplings for about 8 to 10 minutes, or until the prawns are fully cooked and the dumpling wrappers are translucent.
Serve the dumplings hot with your favorite dipping sauce (make sure it’s soy-free, such as a homemade combination of rice vinegar, lime juice, and chili oil).
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1078 mg | 23% | |
*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.
