Dim sum is a Chinese cuisine that consists of small portions of food served in steamed or fried dumplings, buns, or rice noodle rolls. For gluten-free dim sum recipes, we use tapioca and rice flour with gluten free flour as the best gluten-free substitute for flour. Patience is vital in making this gluten-free dim sum. Be careful 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!
Dim-sum etiquette and how to eat it properly
Dim sum is traditionally served in steamer baskets, which are typically bamboo. There is no need to use chopsticks. Just pick up the dumpling by the top and take a small bite.
Perfect Gluten-Free Dim Sum
Dumpling Wrapper Ingredients
- 100 grams all purpose flour (plain flour Australia and UK) - gluten-free
- 3 tablespoons olive oil - light
- 150 ml water
- 125 grams ground pork (minced pork)
- 1 bunch spring onions
- ½ medium carrot
- ½ inch ginger
- 1 medium green chilis (green chilli in British English)
- 50 grams button mushrooms
- 4 tablespoons rice vinegar
- 4 tablespoons soy sauce - gluten-free
- 2 tablespoons sesame oil - toasted
- 1 sprinkle salt
- 1 sprinkle ground black 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!