Gluten-Free Shrimp Dumplings
Gluten-free dumplings? Count us in! Who doesn't love a good dumpling!
See more from Keren at www.kerenchen.ca
Ingredients
- 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
Instructions
- 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
- Add in garlic and onions to sweat, once they become fragrant, add cabbage, too
- Toss in the sambal, tamari, salt and pepper
- Once veggies are cooked through, add the shrimp and toss around until it’s warmed
- At this point, you can cut the heat and get ready to fold the dumplings
- 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.
- 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!
- 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
- In the meantime, make your dipping sauce
- Once it’s all done, garnish with some scallions and sesame seeds