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Gluten-Free Shrimp Dumplings

Written by Keren Chen
  • 30 minutes
  • 1

Gluten-free dumplings? Count us in! Who doesn't love a good dumpling!

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  • 0.5lb cooked shrimp, tail removed
  • 1.5 cup korean cabbage, finely minced
  • ¼ white onion, finely minced
  • 2 cloves fresh garlic, finely minced
  • 1 tbsp tamari
  • 1 tsp sambal olek or any hot sauce
  • Salt and pepper to taste
  • 20 sheets of vietnamese rice paper wraps
  • Scallions and sesame seeds for garnish
  • 1 tbsp tamari
  • 2 tsp black or rice vinegar
  • 1 tsp sambal olek
  • 0.5 tsp fish sauce
  • 0.5 tsp sesame oil
  • scallions


  1. In a wok or sautee pan, melt up your heat-stable cooking oil (I use coconut oil or ghee depending on the day) over medium-high heat
  2. Add in garlic and onions to sweat, once they become fragrant, add cabbage, too
  3. Toss in the sambal, tamari, salt and pepper
  4. Once veggies are cooked through, add the shrimp and toss around until it’s warmed
  5. At this point, you can cut the heat and get ready to fold the dumplings
  6. Soak rice paper for 20 seconds in a bowl of water, place softened rice paper on a clean surface, add filling to centre, fold edges over the filling to create a square-ish shape.
  7. Soak the second sheet of rice paper for 20 seconds, place the dumpling edge-side down on it and fold it the same way so the filling is protected by 2 sheets - no chance of escape!
  8. Heat a clean, shallow pan over medium-high heat with the same cooking oil as above, pan fry your dumpling until golden crispy on both sides
  9. In the meantime, make your dipping sauce
  10. Once it’s all done, garnish with some scallions and sesame seeds

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