- Chop shrimp into ¼ inch pieces. Blot dry with a paper towel. Heat sesame oil over medium heat in a medium skillet and add cabbage and green onions. Sauté for 3 minutes. Add ginger, garlic and shrimp. Continue to cook for 3 minutes longer. Transfer mixture to a small bowl to cool while preparing dough for dumplings.
- Combine 1 cup gluten-free flour, ½ cup water and salt in a medium mixing bowl and stir to form dough. Dough will be sticky and moist.
- Dust a clean work surface with a few tablespoons of flour and work dough into a ball adding remaining ¼ cup flour as you knead. Place ball of dough back into the bowl and clean hands if necessary. Take about 2 tablespoons of dough and roll into a ball on floured work surface. Dust rolling pin with flour and roll dough thinly. Use a 3 ½ inch round cookie cutter or a glass to cut out dough. Remove the dough around the dumpling wrapper and return it to the bowl.
- Place dumpling wrapper in hand and use fingertips to further press dough thinly. Add a scant tablespoon of filling to the center. If dough is too dry, moisten the perimeter with damp fingertips.
- Gently fold and press the middle to seal. Place onto work surface and crimp edges using a fork. Turn dumpling and crimp the other side. Set completed dumpling on a flour dusted baking pan or tray.
- Once you’ve completed 4 dumplings, heat 2 tablespoons olive oil over medium heat in a skillet for 1 minute. Add dumplings and brown for 3 minutes on each side. Add 2 tablespoons of water to skillet and cover with a lid. Steam for 2-3 minutes longer. Transfer cooked wontons to a serving bowl and sprinkle with sesame seeds. Cover with a towel to keep warm.
- Continue making dumplings in batches of 4. Cover dough with a damp clean towel while making wontons to keep it moist.
- Stir together hoisin sauce and tamari in a small dipping bowl. Serve dumplings warm with dipping sauce.
Gluten-Free Shrimp and Cabbage Dumplings
Yield
Makes 12-14 dumplings
Prep Time
30 minutes
Cook Time
34 minutes
Total Time
1 hour, 4 minutes
kikkoman products used:
ingredients
For Dumpling Filling
4 ounces shrimp (cooked, peeled, deveined and thawed)
2 tablespoons Kikkoman® Sesame Oil
1 cup purple and green cabbage, shredded
¼ cup green onion, chopped
1 teaspoon ginger, grated
½ teaspoon garlic, minced
2 tablespoons olive oil
2 tablespoons water
1 teaspoon toasted sesame seeds
For Dumpling Dough
1 cup + ¼ cup gluten-free flour (plus an extra ½ cup for dusting), divided
½ cup water
¼ teaspoon salt
For Hoisin Dipping Sauce
¼ cup Kikkoman® Gluten-Free Hoisin Sauce
2 tablespoons Kikkoman® Gluten-Free Tamari Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
