Gluten-Free Rice Paper Dumplings
Do you love dumplings but need it gluten-free just like my Gluten-Free Taro Dumplings Recipe? Gluten-free rice paper dumpling skin is the way! Fill it up with any type of filling you like, such as scrambled eggs, shiitake mushrooms, spinach, and carrots, to name a few.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 beaten eggs
- 3 large shiitake mushrooms (minced)
- 50 g spinach
- 50 g carrot (shredded)
- 20 g dried mini shrimps
- Salt and black pepper (or mixed seasoning)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- Rice paper sheets
- 1 tbsp cooking oil for the scrambled eggs; if you are using a nonstick pan (you can ignore this)
Instructions
- 1
Beat two eggs and stir-fry until you have scrambled eggs.
- 2
Bring water to a boil in a pan and blanch 3 large shiitake mushrooms, spinach, and shredded carrot. Blanch for a minute or two.
- 3
After blanching, chop the mushrooms and spinach into bits. Do not over-chop these to avoid a mushy texture for the dumplings.
- 4
Place the scrambled eggs, chopped mushrooms, chopped spinach, and shredded carrots in a bowl.
- 5
Add dried mini shrimps.
- 6
Season with salt and black pepper or mixed seasoning.
- 7
Mix in light soy sauce, oyster sauce, and sesame oil. Stir well.
- 8
Soak rice paper in water for 5 seconds.
- 9
Place the soaked rice paper in a non-stick container and fill the center with the filling.
- 10
Seal the dumpling. Fold the bottom upward, the top downward, the left side to the right, and the right side to the left.
- 11
Heat oil in a non-stick pan and fry the dumplings until golden on both sides. For the air-fried version, spray the dumplings with oil and air-fry for 12 minutes at 380°F, flipping the dumplings halfway through the cooking time.