Chinese Shrimp Dumplings

Tasty low FODMAP and gluten free chinese shrimp dumplings in rice paper. Chinese ravioli gently steamed with cabbage and served with a soy and sesame sauce.

Happy Chinese New Year! And to celebrate it, I came up with a gluten free and low FODMAP version of these lovely chinese raviolis.

Shrimp dumpling or har gow is one of the most famous dim sum dishes, a style of Chinese food prepared as small bite-sized dumplings and traditionally served in small steamer baskets.

These low FODMAP chinese shimp dumplings are gently steamed in a bamboo basket and served with a special soy-sesame sauce. Sound complicated? Naaa… and I’ve even added step-by-step pictures for encouragement!

For the filling of  these dumplings I chose a balance of two flavors: shrimp and chinese napa cabbage. I then seasoned with fresh ginger, gluten free soy sauce, rice vinegar and sesame oil.

To wrap these dumplings I used mini Vietnamese rice paper rolls, instead of the traditional combination of wheat and tapioca flour. These thin and translucent rice-based dumpling wrappers are delicate enough to be tender, but sturdy enough to hold a nice amount of filling. Hoorah! It worked! I could now eat low FODMAP and gluten free chinese shrimp dumplings!

This simple sauce with traditional Chinese ingredients such as soy sauce, sesame oil, rice vinegar and green onions is the perfect dumpling dip.

One final tip to avoid that the dumplings stick to the bamboo steamer is to place them in a bed of cabbage leaves. I suggest you eat them as well, accompanied by a fragrant white long rice such as Basmati.

And if you love shrimp, check out this delicious shrimp pasta.

Print Recipe Pin Recipe

4.34 from 12 votes

Chinese Steamed Shrimp Dumplings

Tasty low FODMAP and gluten free shrimp dumplings in rice paper. Chinese ravioli gently steamed with cabbage and served with a soy and sesame sauce.

Prep Time45 mins

Cook Time5 mins

Total Time50 mins

Course: Dinner

Cuisine: Low Fodmap

Keyword: chinese cabbage, chinese dumplings, shrimp

Servings: 10 dumplings

Author: My Gut Feeling

Ingredients

• 5.5 oz | 150 gr shrimp uncooked, peeled and chopped
• 1 cup | 75 gr chinese cabbage 4 leaves, 2 of them thinly sliced
• 1 tbsp fresh ginger minced
• 1 tbsp gluten free soy sauce or tamari sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil extra virgin
• Pinch of salt
• 1 packet small rice paper wrappers approx 2,5 inch/ 6,5 cm in diameter

Soy-Sesame Dipping Sauce

• 2 tbsp gluten free soy sauce or tamari sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil extra virgin
• 1 tbsp scallions green tops only, chopped

Instructions

• Finely chop the shrimp or use a meat grinder if you have one.
• In a small bowl place the minced shrimp, sliced cabbage, ginger, soy sauce, rice vinegar, sesame oil, and salt. Mix gently until well incorporated.
• Dip a rice paper wrapper in a bowl of hot/warm water till soft. Gently shake off excess water and place the wet wrapper on a clean, dry surface.
• Place about 2 teaspoons of filling in the center of the wrapper.
• Gather the rice paper around the dumpling mix and twist the top of the dumpling to make a money bag shape.
• Repeat with the remaining rice wrappers and filling until all the dumplings have been made.
• Arrange them on a bamboo steamer (or any other steamer) lined with the remaining cabbage leaves. Make sure that the dumplings do not touch, or they will stick when cooked.
• Place the steamer on top of a pot or deep fry pan of boiling water and steam for 5 minutes. It´s easy to tell when they are cooked: the shrimp filling will turn pink.
• Serve with…

Soy-Sesame Dipping Sauce

• Mix the above ingredients and serve.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!