Steamed Rice Paper Dumplings (GF / DF)
appetizergluten-freedairy-free
Ingredients
You have 7 of 15
produce
- ✓4 clovesgarlic(minced)
- ○3 tbspginger(fresh, peeled and minced)
- ✓2 clovesgarlic(grated)
- ○1/4 cupchives(finely chopped)
- ○4green onions(finely chopped)
- ○1/4 cupcilantro(finely chopped)
protein
- ○1 lbshrimp(peeled and deveined, tails removed and minced)
grain
- ✓15-20 sheetsrice paper
pantry staple
- ✓1/3 cuprice vinegar
- ✓1/3 cuptamari(low sodium)
- ○1 tbsparrowroot
- ·black pepper
- ✓2 tspsoy sauce
- ○1 tbspcoconut sugar
other
- ✓1/4 cupavocado oil
- ○2 tbspchili crisp
Instructions
- To make sauce, combine chili crisp, rice vinegar, low sodium tamari, grated garlic, coconut sugar, green onions, cilantro, and avocado oil in a medium sized bowl and whisk until combined.
- To make dumpling filling, add shrimp, ginger, minced garlic, chives, soy sauce, arrowroot, and black 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.
- Add 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.