Low-FODMAP Chinese Steamed Shrimp Dumplings

Missing out on Chinese food favourites is a big blow for many people on a low-FODMAP diet. This recipe is adapted from a few of my healthy Asian food and Low-FODMAP food bloggers.  

Ingredients

• 150gr uncooked shrimp, peeled and chopped
• 4 bok choy thinly sliced
• 1 tbsp fresh minced ginger
• 1 tbsp tamari sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• A packet of small rice paper wrappers (~6.5 cm in diameter)

Tamari-Sesame Dipping Sauce

• 2 tbsp tamari sauce
• 1 tbsp rice vinegar
• 1 tbsp extra virgin sesame oil
• 1 tbsp green onions chopped (green tops only to keep it low FODMAP, discard white section)

Instructions

1. Finely chop the shrimp
   
2. In a small bowl place the minced shrimp, sliced bok choy, ginger, tamari, rice vinegar, and sesame oil. Mix gently until combined.
3. Dip a rice paper wrapper in a bowl of hot water until soft. Gently shake excess water and place the wet wrapper on a clean, dry surface
4. Place about 2 teaspoons of filling in the center of the wrapper
5. Gather the rice paper around the dumpling mix and twist the top of the dumpling to make a money bag shape
6. Repeat with the remaining rice wrappers and filling until all the dumplings have been made
7. Arrange them on a bamboo steamer (or any other steamer) lined with the remaining bok choy leaves. Make sure that the dumplings do not touch, or they will stick when cooked
8. Place the steamer on top of a pot or deep fry pan of boiling water and steam for 5 minutes. The shrimp filling will turn pink when cooked

Soy-Sesame Dipping Sauce

1. Mix the above ingredients and serve.