Gluten-Free Chinese Brunch Dim Sum Feast: Scrumptious Steamed Shumai and Crispy Egg Tarts
A flavorful chinese brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- For the Steamed Shumai: 125g ground pork 20 pieces round dumpling wrappers (gluten
- free) 2 tbsp finely chopped water chestnuts 1 tbsp finely chopped green onions 1 tsp minced ginger 1 tbsp soy sauce (gluten
- free) 1/2 tsp sesame oil Pinch of white pepper For the Egg Tarts: 20 pieces gluten
- free pie crusts 4 large eggs 1 cup heavy cream 1/3 cup granulated sugar 1 tsp vanilla extract Pinch of salt
Instructions
- For the Steamed Shumai:
- In a bowl, combine ground pork, water chestnuts, green onions, ginger, soy sauce, sesame oil, and white pepper. Mix well to combine.
- Place a dumpling wrapper in your palm and add about 1 tablespoon of the filling mixture. Pleat the edges together, sealing the shumai tightly.
- Arrange the shumai on a steaming tray lined with parchment paper. Steam for 15 minutes or until cooked through. For the Egg Tarts:
- Preheat oven to 375°F (190°C).
- Fill each tart shell with the egg mixture by whisking together eggs, heavy cream, sugar, vanilla extract, and salt in a bowl. Pour into each tart shell.
- Bake for 20 25 minutes or until golden brown and set. Allow to cool slightly before removing from the tart pan.
Chef’s Insight
Steaming is an essential technique in Chinese cooking, adding moisture and enhancing flavors in dishes like shumai.
Notes
Make sure to use gluten-free ingredients for the shumai wrappers and pie crusts.