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Home » Recipes » Appetizers » Chinese Shrimp Dumplings

Chinese Shrimp Dumplings

February 19, 2015 By Joana Oliveira

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Chinese Steamed Shrimp Dumplings / mygutfeeling.eu #glutenfree

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!

Chinese Steamed Shrimp Dumplings / mygutfeeling.eu #glutenfree

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.

Chinese Steamed Shrimp Dumplings / mygutfeeling.eu #glutenfree

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!

Chinese Steamed Shrimp Dumplings / mygutfeeling.eu #glutenfree

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.

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4.37 from 19 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 minutes mins
Cook Time5 minutes mins
Total Time50 minutes 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!

Filed Under: Appetizers, Dinner, Popular Recipes Tagged With: chinese cabbage, ginger, rice vinegar, scallions, sesame oil, shrimp, soy sauce

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Reader Interactions

Comments

  1. Georgina @theamazingflavoursofbrazil.com

    February 20, 2015 at 10:59 pm

    5 stars
    Hummm I love Asian flavours and this looks so good Joanna and what a great idea to wrap them in rice paper!

    Reply
    • Joana

      February 20, 2015 at 11:03 pm

      Thank you Georgina! Necessity is the mother of invention 🙂
      Obrigada Georgina! A necessidade aguça o engenho 🙂

      Reply
  2. Georgina @theamazingflavoursofbrazil.com

    February 20, 2015 at 11:19 pm

    Hahaha Joana, não conhecia esta expressão! Acho que esta não tem no Brasil!

    Reply
    • Joana

      February 21, 2015 at 1:39 am

      😉

      Reply
  3. Carol Ann Chee Lynch

    February 27, 2015 at 1:07 pm

    Thanks Joana, you’ve made one Chinese guy (my hubby) very happy, I can now make these as the supermarket ones are lethal to my digestive system. (-: I have shared this recipe on the Facebook Group – Low Fodmap for Foodies.

    Reply
    • Joana

      February 27, 2015 at 4:04 pm

      Thank you Carol 🙂 Very happy to hear that! Hope he enjoys them 😉

      Reply
  4. Lauren

    March 1, 2017 at 11:44 pm

    Do you know the brand you used? The only rice wraps I can fine are 22cm! Maybe I can cut the tops after wrapping…?

    Reply
    • Joana

      March 8, 2017 at 4:16 pm

      I buy them at an asian shop. I would suggest cutting after fillng, before wrapping.

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!


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