Pink Flower Shrimp Dumpling | Gluten-free

Name: Pink Flower Shrimp Dumpling | Gluten-free
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 95 g Wheat starch; 15 g tapioca starch; 1 Pinch of salt; 2 tsp dragon fruit powder; 155 g boiling water; 10 g tapioca starch; 2 tsp avocado oil; 225g shrimp, shelled, deveined; 1/8 tsp sea salt; 1/8 tsp white pepper, freshly ground; 1 tsp sake; 1 tbsp mirin; 1/2 tsp soy sauce; 1 tbsp avocado oil; 1 tbsp soy sauce; 1 tbsp sake; 1 tbsp mirin; 1 tsp shichimi togarashi, adjust to your taste

4 steps

Prep:15minCook:5min

The dough for these gluten-free dumplings is made of wheat starch and tapioca starch. Wheat starch is not replaceable with wheat flour. It is available at any Asian supermarket and online, e.g., on Amazon. The shrimp in this recipe can be substituted with sea scallops or chicken breast. The avocado oil in the filling can be substituted with butter or heavy cream. You can also play with seasoning, making it to your taste. To add color to my gluten-free dough, I use natural plant powders, available on Amazon from many makers.

Updated at: Mon, 01 Jul 2024 18:22:44 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories103.7 kcal (5%)

Total Fat3.1 g (4%)

Carbs12 g (5%)

Sugars0.9 g (1%)

Protein5.8 g (12%)

Sodium254 mg (13%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Instructions

Step 1

Mix all wheat starch, dragon fruit powder, and 15g of tapioca starch in a bowl with a whisk. Measure 155ml of water and bring it to boiling in a microwave. Immediately pour it all into the bowl with starches and combine into a paste using chopsticks. Cover the bowl with plastic wrap and let it rest for 5 minutes at room temperature. Add the rest of the tapioca starch and knead the dough until it is well combined and soft. Add oil and knead until the pink dough is smooth, soft, and pliable.

Step 2

Shape the dough into a cylinder 1" D and divide it into 9 portions. Shape each piece into a ball. Keep them covered with a damp towel or plastic wrap to prevent drying. Line bamboo baskets with lightly oiled parchment paper. Shape dumplings one by one and place them into the baskets. To shape the dumplings, flatten each portion of dough between two parchment squares and press into a round wrapper using a tortilla press. Place 1 tbsp of filling in the center and shape it into a flower.

Step 3

Steam dumplings for 5-6 minutes over medium heat.

Step 4

Sprinkle some shichimi togarashi in the center of each flower dumpling. To make a dipping sauce, combine soy sauce, sake, and mirin in equal amounts. Enjoy!

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