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4.29 from 7 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


  • 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


  • 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.