Chinese Steamed Shrimp Dumplings

Happy Chinese New Year!

And to celebrate it, I’ve come up with a gluten free version of these lovely chinese raviolis. They are stuffed with shrimp and chinese cabbage, 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 😉

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.

The filling is a balance of two flavors: the shrimp and the chinese napa cabbage with a special seasoning that includes fresh ginger, gluten free soy sauce, rice vinegar and sesame oil.

Shrimp dumplings are one of the trickier variants of Chinese dumplings to prepare, due to their thin and translucent skin, which is achieved by using a combination of wheat and tapioca flour to enhance the aesthetic appeal of the dish. It’s also possible to make gluten free wrappers with a special rice flour instead of wheat but luckily was not able to find it.

I say luckily because the process is quite challeging and leads to several technical difficulties during preparation. So I’ve solved the problem by using mini Vietnamese rice paper rolls: a thin and translucent rice-based dumpling wrapper that is delicate enough to be tender, but sturdy enough to hold a nice amount of filling. Hoorah! It worked!

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 napa cabbage leaves. I suggest you eat them as well, accompanied by a fragrant white long rice such as Basmati.

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5 from 2 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.

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