Patience is key in making this gluten-free dim sum. Be as careful as you can with the wrappers; being gluten-free, they are naturally not as stretchy as regular wrappers. However, if you take your time, I promise that you’ll be delighted with the results!
Gluten-Free Dim SumPrint Recipe
- Dumpling Wrapper Ingredients
- 250 grams of tapioca flour
- 250 grams of fine rice flour
- 2 teaspoons of xantham gum
- 100 grams of gluten-free plain flour
- 3 tablespoons of light olive oil
- 150 ml of tap water
- Filling Ingredients
- 125 grams of pork mince
- 125 grams of king prawns
- 1 bunch of spring onions
- ½ a carrot
- ½ inch of ginger
- 1 green chilli
- 50 grams of button mushrooms
- 1 teaspoon of Chinese five-spice mix
- 4 tablespoons of rice vinegar
- 4 tablespoons of gluten-free soy sauce
- 2 tablespoons of toasted sesame oil
- Sprinkle of salt and pepper
Dumpling Wrapper Instructions
- Add the tapioca flour, rice flour, half of the plain flour and the xantham gum together in a large bowl.
- Add the olive oil and water and whisk together until the mix takes on a firm, slightly moist consistency (add a little more water if the mixture is dry).
- Roll the dough out evenly until it’s approximately 2-centimetre thick and 30-centimetre long.
- Separate the dough into 20 similar-sized pieces and remove it from the board.
- Sprinkle the remaining plain flour over the chopping board.
- Using a rolling pin, flatten each piece evenly until it’s roughly 7-centimetre square (be patient with this step, due to the lack of gluten in the flour, the dough will not be as stretchy as regular dough and may split easily).
- Leave these on the side and move on to the filling.
- The simpler way is to blend all the ingredients. However, the more fun way is to chop the prawns, mushrooms, spring onions, and green chilli as finely as humanly possible, grate the ginger and carrot, crush the garlic, and mix everything.
- Now carefully take one of the parcels from the chopping board and place it in the palm of your hand. Scoop a teaspoon of filling in the centre, and again, carefully bring the dumpling’s edges to enclose the filling and pinch together. Repeat until you have 20 pieces ready for steaming!
- Lightly oil a large piece of baking paper (this step is essential, or your parcels will stick to the paper) and place your dumplings separately on top of this.
- Boil a pan of water over the stove, and place your steamer pan with the 20 dim sums on top. Lower the heat and steam for 15 minutes.
- Remove and serve with whatever dipping sauces you like – we used sweet chilli and hoisin!