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.
Servings: 10 dumplings
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.