STEAMED RICE PAPER DUMPLINGS
The most flavorful dumplings you will ever try and the perfect gluten free alternative to a traditional dumpling wrapper. I love how the rice paper gets perfectly chewy and stays light from steaming instead of frying.
And let’s be honest, pretty much anything would be irresistible if you serve it with this dipping sauce!
Ingredients:
1 lb peeled and deveined shrimp, tails removed and minced
3 tbsp fresh ginger, peeled and minced
4 cloves garlic, minced
¼ cup chives, finely chopped
2 tsp low sodium tamari
1 tbsp arrowroot or cornstarch
Pinch of black pepper
15-20 sheets of rice paper
Sauce:
2 tbsp chili crisp
⅓ cup rice vinegar
⅓ cup low sodium tamari
2 cloves garlic, grated
1 tbsp coconut sugar
4 green onions, finely chopped
¼ cup cilantro, finely chopped
¼ cup avocado oil
Directions:
To make sauce, combine ingredients in a medium sized bowl and whisk until combined.
To make dumpling filling, add shrimp, ginger, garlic, chives, soy sauce, arrowroot and pepper to a bowl and mix well.
Fill a large bowl with water then generously wet a cutting board and set it next to your bowl.
Line a steaming basket or a plate with parchment paper and spray with nonstick spray.
Dip a piece of rice paper into your water bowl. Allow it to soak for 5-10 seconds until it begins to soften slightly. At the rice paper to your cutting board then fold all four of the edges in to form a square.
Add 1 heaping tbsp of filling to the center of the rice paper square then fold all of the corners in towards the center and press them together to seal the filling in the dumpling.
Transfer dumpling to steaming basket and repeat with remaining dumplings. You will need to steam in two batches.
If using a steaming basket, bring 2 inches of water to a boil in a large pot then place steaming basket on top and steam for 10 minutes.
If using a plate, bring 2 inches of water to a boil in a large pot. Add a heat safe bowl to the water upside down then set the plate on top of the bowl. Cover and steam for 10 minutes.
Serve with dipping sauce.
I've been obsessed with these steamed rice paper dumplings lately, and honestly, they've become my go-to for a healthy, delicious meal. If you're new to making them, don't worry, I've picked up a few tips and tricks that make all the difference to get those perfectly Steamed RICE PAPER DUMPLINGS! One thing I learned quickly is that rice paper can be a bit tricky at first. Don't oversoak it! Just a quick dip, 5-10 seconds as the recipe says, is perfect. You want it pliable, not mushy. And that cutting board trick? Genius! It stops the rice paper from sticking to everything. I also find having a damp cloth nearby helps if my hands get sticky – it makes the wrapping process so much smoother. While the shrimp filling in this recipe is absolutely divine (the ginger and garlic really pop!), don't be afraid to experiment with your dumpling fillings! For a vegetarian option, I've successfully used finely chopped mushrooms, carrots, and cabbage with some extra firm tofu, all seasoned with gluten-free tamari and a hint of toasted sesame oil. Chicken or pork mince also works wonderfully if you want a different protein. Just make sure your filling isn't too wet, or it can make the delicate rice paper tear. Steaming these dumplings is key to their light, chewy texture. It's also super healthy, keeping them gluten free and dairy free! If you don't have a traditional bamboo steamer, the upside-down bowl method works perfectly. Just ensure your water doesn't touch the dumplings directly. I sometimes add a slice or two of fresh ginger or a few sprigs of cilantro to the steaming water for an extra aromatic touch that infuses into the dumplings as they cook. Okay, let's talk about that dipping sauce. It's truly amazing as is, but sometimes I like to tweak it further. If you love a bit more heat, a little extra chili crisp never hurts! For a touch of bright acidity, a squeeze of fresh lime juice is fantastic. And don't forget to taste and adjust the sweetness (with coconut sugar) and saltiness (with low sodium tamari) to your personal preference. The balance of sweet, sour, spicy, and umami is what truly makes it so addictive. These dumplings are surprisingly great for meal prep! You can assemble them ahead of time and store them in the fridge on a parchment-lined plate (don't stack them directly) for a day or so before steaming. Once steamed, they're best enjoyed fresh, but leftovers can be gently reheated in a steamer or even a microwave for a minute or two. They might lose a tiny bit of that fresh chewiness, but they're still delicious and a fantastic quick meal option! What I really love about these is how they offer a perfectly delicious gluten-free alternative to traditional dumplings. You don't feel like you're missing out on anything. The rice paper is naturally gluten-free and dairy-free, which is a huge plus for those with dietary restrictions, or just anyone looking for a lighter, flavorful option. It's incredible how such a simple ingredient can transform into something so satisfying!
