Intolerant London Coeliac Year of the Sheep: Gluten-Free Dimsum

Dim sum (makes approximately 20 dumplings):


Patience is key with your gluten-free dimsum. Be as careful as you can with the wrappers; being gluten-free they are naturally not as stretchy as regular wrappers. However, if you take your time I promise that you’ll be very pleased with the results!



For the dumpling wrappers:

  • 250g tapioca flour (we used Bob’s Red Mill, which we bought at Whole Foods Market)
  • 250g fine rice flour (we used Dove’s Farm for this and the next two ingredients, and these can be bought at most large supermarkets)
  • 2 tsp xantham gum
  • 100g gluten-free plain flour
  • 3 tbsp light olive oil
  • 150ml tap water


For the filling:

  • 125g pork mince
  • 125g king prawns
  • 1 bunch of spring onions
  • ½ a carrot
  • ½ inch of ginger
  • 1 green chilli
  • 50g button mushrooms
  • 1 tsp Chinese five spice mix
  • 4 tbsp rice vinegar
  • 4 tbsp gluten free soy sauce
  • 2 tbsp toasted sesame oil
  • Sprinkle of salt & pepper



For the dumpling wrappers:

  • Add the tapioca flour, rice flour, half of the plain-flour and the xantham gum together in a large bowl
  • Add the olive oil and water and whisk together until the mix takes on a firm, slightly moist consistency (if the mix is dry, add a little more water)
  • Roll the dough out evenly until it’s approximately 2cm thick, and 30cm long
  • Separate the dough into 20 similar-sized pieces and remove from the board




  • Sprinkle the remaining plain flour over the chopping board
  • Using a rolling pin, flatten each piece evenly until it’s roughly 7 cm square (be patient with this step, due to the lack of gluten in the flour the dough will not be as stretchy as regular dough and may split easily)
  • Leave these on the side and move onto the filling

Tip: as the parcels are prone to sticking to a wooden board, use a marble one if you can


For the filling:




  • The simpler way is to blend all the ingredients together, however the more fun way is to chop the prawns, mushrooms, spring onions and green chilli as finely as humanly possible, grate the ginger & carrot, crush the garlic and then mix everything together




  • Now carefully take one of the parcels from the chopping board and place it in the palm of your hand. Put a teaspoon of filling in the centre and again, very carefully bring the edges of the parcels to enclose the filling, and pinch together. Repeat until you have 20 parcels ready for steaming!
  • Lightly oil a large piece of baking paper (this step is important, or your parcels will stick to the paper) and place your parcels separately on top of this




  • Boil a pan of water over the stove, and place your steamer pan with the 20 parcels on top. Reduce the heat and steam for 15 minutes.
  • Remove and serve with whatever dipping sauces you like – we used sweet-chilli and hoisin!





We’ve also celebrated our gluten-free Year of the Sheep with Salt & Pepper Squid and Stir-Fried Beef with Oyster Sauce