100gramsall purpose flour (plain flour Australia and UK) - gluten-free
3tablespoonsolive oil - light
150mlwater
Filling Ingredients
125gramsground pork (minced pork)
125gramsprawns - king
1bunchspring onions
½mediumcarrot
½inchginger
1mediumgreen chilis (green chilli in British English)
50gramsbutton mushrooms
1teaspoonfive spice
4tablespoonsrice vinegar
4tablespoonssoy sauce - gluten-free
2tablespoonssesame oil - toasted
1sprinklesalt
1sprinkleground black pepper
Instructions
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.
Filling Instructions
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!