Simple Steamed Thai Dumplings
I always assumed these little stuffed parcels would be finicky & take forever so I never tried them until now. Also my speedy remake uses rice paper so they’re naturally gluten free & balance the protein:carb ratio. Regular dumplings can often be very high carb which isn’t great for blood sugar regulation.
Key Facts
- Gluten free
- Low in carbs
- High in protein
- Good for blood sugar regulation
Ingredients
- 12-15 sheets rice paper
- 300g chicken mince or firm tofu (grated)
- 1 tablespoon Thai green curry paste
- 2 spring onions (finely chopped)
- 100g cavalo nero
- 1-2 teaspoon sesame seeds
- 2 tablespoons tamari/ soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 grated garlic clove
- 1 tablespoons chopped spring onions
Preparation
01
Prepare your filling; add mince/tofu to a bowl with the curry paste, finely slice cavalo nero & spring onions. Use your hands to combine.
02
Fill a shallow but wide bowl with boiling water, it's best to boil a full kettle as you may need to replace the water halfway through. Then take your rice paper wrappers & cut them into quarters, make a little pile, you'll be using 2 overlapping pieces per dumpling.
03
Line your steamer basket with a piece of parchment paper & have another piece on which to make your dumplings (weigh this down with something at the edges).
04
Dip 2 pieces of rice paper in hot water until they soften, then lay them down so the points overlap. Place a heaped teaspoon of filling into the centre & work around the edges pulling the rice paper around your filling & sticking it to itself.
05
You should be left with a little sack with a tuft on the top. Transfer to the lined basket & keep going until you've filled the parchment piece. Sprinkle with sesame seeds. Steam for 6-7 minutes.
06
Whilst they're cooking, repeat the process with the rest of the mix, placing the dumplings on another pieces of greaseproof paper. You can then slide this into the basket when you're ready to cook the next batch.
07
To prepare the dipping sauce mix the soy sauce, lime juice, sesame oil, rice vinegar, and garlic in a small bowl.
08
Arrange the dumplings on a plate, adorn with your sauce (put the rest in a ramekin to dip) & top with spring onions.
They're best fresh but leftovers will keep for 3 days in the fridge.
09
10
11
12
13
14
15
16
17
18
19
20
About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
