Soy-Free Steamed Prawn Dumplings

Delight in the delicate flavors of these Soy-Free Steamed Prawn Dumplings, a wholesome twist on a classic dim sum favorite. Bursting with a juicy filling of finely chopped prawns, crunchy water chestnuts, aromatic ginger, and garlic, these dumplings are encased in a tender tapioca-based wrapper, making them naturally gluten-free and soy-free. Perfectly steamed to translucence, they embody a light, savory bite with a hint of sesame for optional depth. These dumplings are ideal for those seeking an allergen-friendly indulgence without compromising on taste. Serve them fresh and hot with a tangy soy-free dipping sauce like rice vinegar and chili oil for an irresistible appetizer or snack that’s sure to impress.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams Raw prawns (peeled, deveined, and finely chopped)
• 50 grams Water chestnuts (finely diced)
• 2 stalks Green onions (finely chopped)
• 1 teaspoon Ginger (grated)
• 1 clove Garlic (minced)
• 1 teaspoon Sesame oil (optional, for added flavor)
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 tablespoon Tapioca starch
• 100 milliliters Hot water (for dough)
• 150 grams Tapioca flour (for dough)
• 50 grams Cornstarch (for dough)
• 1 teaspoon Neutral oil (for greasing)

Directions

Step 1

Start by preparing the dough: In a mixing bowl, combine 150 grams tapioca flour and 50 grams cornstarch. Gradually add 100 milliliters of hot water while stirring with a spoon or chopsticks until a rough dough forms.

Step 2

Once the mixture has cooled enough to handle, knead the dough on a clean surface until smooth and pliable. If the dough is too dry, add a tiny splash of hot water; if it’s too sticky, dust lightly with tapioca flour.

Step 3

Wrap the dough in a damp kitchen towel to prevent it from drying out and set aside.

Step 4

Prepare the filling: In a medium bowl, mix the finely chopped prawns, diced water chestnuts, green onions, grated ginger, minced garlic, sesame oil (if using), salt, white pepper, and 1 tablespoon of tapioca starch. Stir to combine completely.

Step 5

Divide the dough into small, equal portions (about the size of a ping pong ball). Roll each portion into a thin disc, about 3 inches in diameter, on a lightly floured surface.

Step 6

Place 1 to 2 teaspoons of filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, pinching the edges tightly to seal. For a decorative touch, pleat the edges or crimp with a fork.

Step 7

Line a bamboo steamer or a heatproof plate with parchment paper (or lightly grease it with oil). Arrange the dumplings in the steamer, leaving a little space between each one to prevent sticking.

Step 8

Bring a pot of water to a boil. Place the steamer over the boiling water, cover, and steam the dumplings for about 8 to 10 minutes, or until the prawns are fully cooked and the dumpling wrappers are translucent.

Step 9

Serve the dumplings hot with your favorite dipping sauce (make sure it’s soy-free, such as a homemade combination of rice vinegar, lime juice, and chili oil).

Nutrition Facts

Serving size	(657.7g)

Amount per serving	% Daily Value*
Calories	1149.0

Total Fat 10.5g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat g
Cholesterol 487.5mg	0%
Sodium 1476.3mg	0%
Total Carbohydrate 202.0g	0%
Dietary Fiber 4.4g	0%
Total Sugars 8.6g
Protein 62.0g	0%

Vitamin D 380IU	0%
Calcium 224.4mg	0%
Iron 4.2mg	0%
Potassium 1077.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.2%

Protein: 21.6%

Carbs: 70.2%