Gluten-Free Dim Sum Dumplings (Steamed Pork & Prawn)
Try this authentic gluten-free dim sum. They are gluten-free so you can enjoy them without any fear. Here's my simple recipe you can try.
Equipment
Large mixing bowl
Rolling Pin
Food processor (optional, for filling)
Bamboo or metal steamer basket
Large pot or wok with lid
Baking paper / parchment paper
Sharp chef's knife
Ingredients
Dumpling Wrapper Ingredients
- 1½ cups tapioca flour - 8.8oz / about 250 g, also called tapioca starch
- 1⅔ cups fine rice flour - 8.8oz / about 250 g
- 2 teaspoons xanthan gum
- ¾ cup gluten-free plain flour - 3.5oz / about 100 g, also called all-purpose flour
3 tablespoons olive oil - light
⅔ cup water - warm ; 150 ml
Filling Ingredients
4.4 oz ground pork (minced pork) - 125 g, also called minced pork- 4.4 oz king prawns - 125 g, peeled, deveined, and finely chopped
4 spring onions - finely sliced, also called scallions
½ medium carrot - peeled and finely grated
½ inch ginger - fresh ; 1cm piece, peeled and finely grated
1 medium green chilis (green chilli in British English) - finely chopped
1.8 oz button mushrooms - 50 g, finely chopped
1 clove garlic - crushed- 1 teaspoon five spice
1 tablespoon rice vinegar
1 tablespoon soy sauce - gluten-free ; tamari
2 tablespoons sesame oil - toasted- ½ teaspoon fine sea salt - adjust to taste
¼ teaspoon ground black pepper
Instructions
Dumpling Wrapper Instructions
- Add the tapioca flour, rice flour, half of the plain flour and the xanthan gum together in a large bowl.1½ cups tapioca flour, 1⅔ cups fine rice flour, ¾ cup gluten-free plain flour, 2 teaspoons xanthan gum
- Add the olive oil and warm water, then mix with a fork until the ingredients come together. Knead by hand for 2–3 minutes until the dough is smooth, firm, and slightly moist. Add a little more water, one tablespoon at a time, if the dough is too dry and crumbly.3 tablespoons olive oil, ⅔ cup water
- Shape the dough into a log approximately 30cm (12 inches) long and 2cm (¾ inch) in diameter.
- Separate the dough into 20 similar-sized pieces and remove it from the board.
- Sprinkle the remaining plain flour over the chopping board.¾ cup gluten-free plain flour
- Using a rolling pin on the floured board, flatten each piece into a rough circle approximately 8–9cm (3–3.5 inches) in diameter. Work gently — this dough is less elastic than wheat dough and may crack at the edges. If it splits, press the edges back together with your fingers.
- Leave these on the side and move on to the filling.
Filling and Steaming Instructions
- Finely chop the prawns, mushrooms, spring onions, and green chilli. Finely grate the ginger and carrot. Crush the garlic. Combine everything in a bowl with the ground pork, five spice, rice vinegar, gluten-free soy sauce, sesame oil, salt, and pepper. Mix thoroughly until evenly combined. Alternatively, pulse all filling ingredients in a food processor for 8–10 seconds for a finer, more cohesive texture.4.4 oz ground pork (minced pork), 4.4 oz king prawns, 4 spring onions, ½ medium carrot, ½ inch ginger, 1 medium green chilis (green chilli in British English), 1.8 oz button mushrooms, 1 clove garlic, 1 teaspoon five spice, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 tablespoons sesame oil, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Now carefully take one of the wrappers from the chopping board and place it in the palm of your hand. Place a heaped teaspoon (about 1 tablespoon) of filling in the centre of the wrapper. 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 dumplings will stick to the paper) and place your dumplings separately on top of this.
- Bring a large pot of water to a rolling boil. Place the steamer basket lined with the oiled baking paper and dumplings on top. Cover tightly with a lid, reduce the heat to medium, and steam for 15 minutes.
- Remove carefully and serve hot with gluten-free dipping sauces — we love gluten-free sweet chilli sauce and a simple soy-vinegar dip (equal parts gluten-free soy sauce and rice vinegar with a few slices of fresh chilli).
Notes
Storage: Cooked dumplings keep in an airtight container in the fridge for up to 2 days. Reheat by steaming for 4–5 minutes — avoid microwaving as it toughens the wrappers.
Freezing: Freeze uncooked dumplings on a lined tray until solid, then transfer to a freezer bag. Steam from frozen for 18–20 minutes without thawing. Keeps for up to 2 months.
Make-Ahead: Prepare the filling up to 1 day ahead and refrigerate. Keep dough and filling separate until ready to wrap — do not refrigerate assembled raw dumplings overnight as moisture from the filling will soften and tear the wrappers.
Substitutions: Swap prawns for finely diced water chestnuts for a shellfish-free version. Chicken mince works in place of pork.
Pro Tip: Pulse the filling ingredients in a food processor for 8–10 seconds for the most uniform texture — this helps the filling bind and cook evenly during steaming.
Nutrition
Serving: 1servingCalories: 153kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 12mgSodium: 166mgPotassium: 69mgFiber: 1gSugar: 0.3gVitamin A: 291IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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