Gluten-Free Chinese Dim Sum Selection

Ingredients

Shop links on this page are for rice flour, for the turnip cake, fermented black beans, rinsed and chopped, tamari, plus 3 tbsp for the drizzle. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 1/2 lb daikon radish, peeled and coarsely grated
• 1 1/4 cups rice flour (not glutinous), for the turnip cake Shop
• 1/4 cup dried shrimp, soaked and chopped
• 4 dried shiitake mushrooms, soaked and diced
• 2 scallions, sliced
• 1 1/4 tsp salt, divided
• 1/4 tsp white pepper
• 3 tbsp neutral oil, divided
• 1 lb pork spare ribs, cut into 1-inch pieces
• 1 tbsp fermented black beans, rinsed and chopped Shop
• 3 cloves garlic, minced
• 2 tbsp tamari, plus 3 tbsp for the drizzle Shop
• 2 tsp sugar, plus 1 tbsp for the drizzle Shop
• 2 tsp cornstarch Shop
• 2 tsp toasted sesame oil, divided Shop
• 1 red chili, sliced (optional)
• 1/2 cup rice flour, for the noodle rolls Shop
• 2 tbsp tapioca starch Shop
• 1 tbsp cornstarch, for the noodle rolls Shop
• 1 1/4 cups cold water, for the rice rolls
• 8 oz small shrimp, peeled and deveined
• 3 tbsp water, for the drizzle

Instructions

1. 1 Turnip cake: simmer the daikon with 1/2 cup water and 1/2 tsp salt for 10 minutes, until soft. Fry the shrimp and shiitake in 1 tbsp oil for 2 minutes. Off the heat, stir the daikon, its liquid, the shrimp and shiitake, scallions, white pepper and 1 1/4 cups rice flour into a thick paste. Press into an oiled 8-inch pan.
2. 2 Set a steamer over boiling water. Steam the turnip cake, covered, for 45-50 minutes, until a skewer comes out clean. Cool, then chill for at least 1 hour so it slices cleanly.
3. 3 Spare ribs: toss the ribs with the black beans, garlic, 2 tbsp tamari, 2 tsp sugar, cornstarch, 1 tsp sesame oil and the chili. Marinate for 20 minutes, spread in a shallow heatproof dish and steam for 25-30 minutes, until tender and at least 145°F (63°C) next to the bone.
4. 4 Noodle rolls: whisk the rice flour, tapioca starch, cornstarch, 1 1/4 cups water, 1 tbsp oil and 1/4 tsp salt. Blanch the shrimp in boiling water for 1-2 minutes, until pink and opaque.
5. 5 Oil an 8-inch square metal pan, pour in a thin 1/4-cup layer of batter, scatter with a few shrimp and steam, covered, for 2-3 minutes, until translucent and bubbly. Cool for 30 seconds, then roll it up with a spatula. Repeat, stirring the batter each time.
6. 6 Simmer 3 tbsp tamari, 1 tbsp sugar, 3 tbsp water and 1 tsp sesame oil for 1 minute and pour over the noodle rolls.
7. 7 Slice the chilled turnip cake 1/2 inch thick and pan-fry in the remaining oil over medium heat for 3-4 minutes per side, until crisp. Serve all three dishes together, hot.

Tips & Notes

• Use regular rice flour for the turnip cake and noodle rolls, not glutinous rice flour, which turns them sticky and gummy.
• Chill the turnip cake fully before slicing. Warm, it falls apart; cold, it slices cleanly and crisps well in the pan.
• Fermented black beans are usually just soybeans and salt, but some brands add other ingredients. Choose a jar or bag labeled gluten-free.

Common questions