Prawn and Ginger Gluten Free Dumplings (Low FODMAP) are a perfect and tasty side dish for a Christmas table. Because it is gluten free dumpling dough and the whole recipe is check by a dietitian, you can enjoy it as a part of a Low FODMAP diet.
In this recipe for Asian inspired dumplings I used pak choi, which is a type of cabbage, allowed in a Low FODMAP diet. Also in the filling there are lovely king prawns and so me other, fresh ingredients, to make it tasty and fragrant (look at the picture below).
To make even dumplings, I used a dumpling making tool. I found a very similar one for you on Amazon:
The dumplings dough is amazing and it turns out very well every singe time I make it. By the way, you do not even need much flour to sprinkle the table and the dough shouldn’t be sticking to it when rolling it out. The dough recipe has been used in my previous meals, for example for a Gluten Free Polish Dumplings with Meat and has been inspired from the Natchniona.pl website.
This is how the dumpling dough looks like after mixing with a hook attachment ↓↓↓
And this is how it looks like when it has finished kneading by hands, which only takes a moment! ↓↓↓
The dumpling’s dough should be rolled out fairly thin, but not too thin, because during folding you will create holes in the dumplings!
Have you tried the Christmas recipe for a dumplings ‘pierogi’ with cheese yet?
Recipe available after clicking on the picture below ↓↓↓
INGREDIENTS FOR A PRAWN AND GINGER GLUTEN FREE DUMPLINGS (Low FODMAP):
150 g potato starch flour
75 g rice flour
50 g linseed, blended into flour
220 ml hot water, few minutes after boiling
1/2 tbsp oil
1/2 tsp salt
Prawn and Ginger Filling:
300 g cooked, peeled prawns
1 medium pak choi, sliced finely
5 spring onions, green part only
a small handful of fresh coriander
2 tbsp soy sauce
a thumb size piece of fresh ginger, grated
red chilli pepper, to taste. In this recipe I used one small red chilli pepper and it was quite mild.
INSTRUCTIONS TO MAKE 30 PIECES OF A PRAWN AND GINGER GLUTEN FREE DUMPLINGS:
If you wish to boil the dumplings (‘pierogi’) straightaway, then set a large pot 3/4 full of salted water on the hob.
Now prepare the dumpling dough. A detailed instruction can be found here, under the recipe for Gluten Free Dumplings with Meat Filling.
Making the filling is very easy.
All of the filling ingredients (including all those previously grated or chopped) need to be placed in a food processor with the knife blade. Blend it well, but if you wish, you can keep some texture to it, so it isn’t a complete mash. You can use the filling for the dumplings straightaway.
For making the dumplings you can use a dumplings tool on the picture below, which not only cuts even circles, but also helps to stick the dumpling together.
You can also use any large cup or a small/ medium bowl as a template for cutting the circles. Then place a teaspoon of filling in the middle, fold over in half and stick two sides together by pressing a fork into them. Juts remember that you should brush the edge with a little bit of water.
To make sure that the dough won’t stick to the table, sprinkle the table or worktop with a bit of the potato starch flour.
Try not to overfill the dumplings so the filling won’t come out on the sides.
Ready Prawn Dumplings need to be placed, as you go, on a floured surface or a clean tea towel. If you do not wish to boil them straightaway, they can wait few hours, but remember to cover them with a tea towel, too.
When the water is boiling in the large pot, carefully place 5-7 dumplings in the water at one time (it also depends how big you made them). When they come out to the surface, lower the heat and continue boiling them for another couple of minutes and remove them with a slotted spoon. Place them on a plate and add a few knobs of butter in between or spray them with oil, so they don’t stick.
Dumplings are now ready to serve!
Even though the boiled dumplings are delicious, my favourite are the leftover ones that I fry in a clarified butter the next day. The dumpling itself becomes so nice and crunchy, buttery, with a lovely Asian centre. Yum!
If you wish to find other Christmas Recipes,
click on the collage below!
For the same recipes, but in POLISH, go to Przepisy Low FODMAP blog.
Prawn and Ginger Gluten Free Dumplings (Low FODMAP)
Equipment
- dumplings tool
- rolling pin
- a large pot
- slotted spoon
Ingredients
- 150 g potato starch flour
- 75 g rice flour
- 50 g linseed blended into flour
- 220 ml hot water few minutes after boiling
- 1/2 tbsp oil
- 1/2 tsp salt
- 300 g cooked peeled prawns
- 1 medium pak choi sliced finely
- 5 spring onions green part only
- a small handful of fresh coriander
- 2 tbsp soy sauce
- a thumb size piece of fresh ginger grated
- red chilli pepper to taste. In this recipe I used one small red chilli pepper and it was quite mild.
Instructions
- If you wish to boil the dumplings ('pierogi') straightaway, then set a large pot 3/4 full of salted water on the hob.
- Now prepare the dumpling dough. A detailed instruction can be found here, under the recipe for Gluten Free Dumplings with Meat Filling.
- Making the filling is very easy.
- All of the filling ingredients (including all those previously grated or chopped) need to be placed in a food processor with the knife blade. Blend it well, but if you wish, you can keep some texture to it, so it isn't a complete mash. You can use the filling for the dumplings straightaway.
- For making the dumplings you can use a dumplings tool on the picture below, which not only cuts even circles, but also helps to stick the dumpling together.
- You can also use any large cup or a small/ medium bowl as a template for cutting the circles. Then place a teaspoon of filling in the middle, fold over in half and stick two sides together by pressing a fork into them. Juts remember that you should brush the edge with a little bit of water.
- To make sure that the dough won't stick to the table, sprinkle the table or worktop with a bit of the potato starch flour.
- Try not to overfill the dumplings so the filling won't come out on the sides.
- Ready Prawn Dumplings need to be placed, as you go, on a floured surface or a clean tea towel. If you do not wish to boil them straightaway, they can wait few hours, but remember to cover them with a tea towel, too.
- When the water is boiling in the large pot, carefully place 5-7 dumplings in the water at one time (it also depends how big you made them). When they come out to the surface, lower the heat and continue boiling them for another couple of minutes and remove them with a slotted spoon. Place them on a plate and add a few knobs of butter in between or spray them with oil, so they don't stick.
- Dumplings are now ready to serve!
- Even though the boiled dumplings are delicious, my favourite are the leftover ones that I fry in a clarified butter the next day. The dumpling itself becomes so nice and crunchy, buttery, with a lovely Asian centre. Yum!
