Steamed Rice Paper Dumplings (Gluten-Free / Dairy-Free)
Steamed Rice Paper Dumplings (Gluten-Free / Dairy-Free)
Ingredients
For the Dumpling Filling
- 1 pound raw shrimp, peeled, deveined, and finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1/4 cup chives or green onions, chopped
- 1 tablespoon gluten-free tamari or coconut aminos
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch
For the Dipping Sauce
- 1/4 cup gluten-free tamari or coconut aminos
- 1 tablespoon chili oil
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh chives or green onions, chopped
For the Dumplings
- 12 round rice paper wrappers, 8-inch diameter
- 1 parchment paper, as needed
Instructions
- 1
Prepare the dumpling filling: In a medium bowl, combine the minced shrimp, minced ginger, minced garlic, chopped chives or green onions, gluten-free tamari (or coconut aminos), black pepper, and cornstarch. Mix thoroughly with a fork until all ingredients are well incorporated.
⏱️ 10 min
- 2
Prepare the dipping sauce: In a small bowl, whisk together the gluten-free tamari (or coconut aminos), chili oil, brown sugar, chopped cilantro, and chopped chives or green onions until well combined. Set aside.
⏱️ 5 min
- 3
Set up your steaming station. Line a bamboo steamer basket with a piece of parchment paper, cut to fit and with holes poked to allow steam to pass through. Fill a pot or wok with about 1-2 inches of water and bring it to a simmer over medium-high heat.
⏱️ 2 min
- 4
Assemble the dumplings: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it is pliable but not overly soft. Carefully lay the softened wrapper flat on a clean work surface.
⏱️ 1 min
- 5
Fold the softened circular rice paper into a square shape. Place about 1 tablespoon of the shrimp filling in the center of the folded rice paper. Gather the edges of the rice paper around the filling and pinch them together to form a rustic, gathered dumpling. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
Arrange the formed dumplings in a single layer in the prepared steamer basket, ensuring they do not touch each other to prevent sticking. Do not overcrowd the basket; steam in batches if necessary.
⏱️ 2 min
- 7
Place the steamer basket over the simmering water, cover with the lid, and steam for 5-7 minutes, or until the shrimp filling is cooked through and the rice paper is translucent and tender. The shrimp should turn pink and opaque.
⏱️ 7 min
- 8
Carefully remove the steamed dumplings from the basket and transfer them to a serving bowl. Repeat the steaming process with any remaining dumplings.
⏱️ 3 min
- 9
Pour the prepared dipping sauce generously over the hot, steamed dumplings. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Steamed Rice Paper Dumplings (Gluten-Free / Dairy-Free)
Ingredients
For the Dumpling Filling
- 1 pound raw shrimp, peeled, deveined, and finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 1/4 cup chives or green onions, chopped
- 1 tablespoon gluten-free tamari or coconut aminos
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch
For the Dipping Sauce
- 1/4 cup gluten-free tamari or coconut aminos
- 1 tablespoon chili oil
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh chives or green onions, chopped
For the Dumplings
- 12 round rice paper wrappers, 8-inch diameter
- 1 parchment paper, as needed
Instructions
- 1
Prepare the dumpling filling: In a medium bowl, combine the minced shrimp, minced ginger, minced garlic, chopped chives or green onions, gluten-free tamari (or coconut aminos), black pepper, and cornstarch. Mix thoroughly with a fork until all ingredients are well incorporated.
⏱️ 10 min - 2
Prepare the dipping sauce: In a small bowl, whisk together the gluten-free tamari (or coconut aminos), chili oil, brown sugar, chopped cilantro, and chopped chives or green onions until well combined. Set aside.
⏱️ 5 min - 3
Set up your steaming station. Line a bamboo steamer basket with a piece of parchment paper, cut to fit and with holes poked to allow steam to pass through. Fill a pot or wok with about 1-2 inches of water and bring it to a simmer over medium-high heat.
⏱️ 2 min - 4
Assemble the dumplings: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it is pliable but not overly soft. Carefully lay the softened wrapper flat on a clean work surface.
⏱️ 1 min - 5
Fold the softened circular rice paper into a square shape. Place about 1 tablespoon of the shrimp filling in the center of the folded rice paper. Gather the edges of the rice paper around the filling and pinch them together to form a rustic, gathered dumpling. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
Arrange the formed dumplings in a single layer in the prepared steamer basket, ensuring they do not touch each other to prevent sticking. Do not overcrowd the basket; steam in batches if necessary.
⏱️ 2 min - 7
Place the steamer basket over the simmering water, cover with the lid, and steam for 5-7 minutes, or until the shrimp filling is cooked through and the rice paper is translucent and tender. The shrimp should turn pink and opaque.
⏱️ 7 min - 8
Carefully remove the steamed dumplings from the basket and transfer them to a serving bowl. Repeat the steaming process with any remaining dumplings.
⏱️ 3 min - 9
Pour the prepared dipping sauce generously over the hot, steamed dumplings. Serve immediately and enjoy!