Paleo Adobo Dumplings
Elevate your paleo dining experience with these irresistible Paleo Adobo Dumplings—a savory, gluten-free twist on a Filipino classic. This recipe melds the rich, tangy flavors of adobo with tender, steamed dumplings made from cassava flour and arrowroot starch, offering a grain-free treat that's tailored for those following a paleo lifestyle. The chicken thighs are marinated in a fragrant blend of coconut aminos, apple cider vinegar, garlic, and spices, ensuring every bite bursts with bold umami notes. These dumplings are steamed to perfection, making them light yet satisfying, and are garnished with fresh green onions for a vibrant finish. Perfect as an appetizer, snack, or main dish, these paleo-friendly adobo dumplings prove that comfort food can be both wholesome and indulgent!
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Recipe Information
Ingredients
- 0.5 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 2 tablespoons Coconut sugar
- 4 pieces Garlic cloves, minced
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 1 pound Chicken thighs, boneless and skinless, diced
- 2 tablespoons Coconut oil
- 1.5 cup Cassava flour
- 0.5 cup Arrowroot starch
- 1 large Egg
- 0.5 cup Water
- 0.5 teaspoon Sea salt
- 2 tablespoons Green onions, finely chopped
Instructions
In a medium bowl, combine coconut aminos, apple cider vinegar, coconut sugar, minced garlic, bay leaves, and black peppercorns. Mix well and add diced chicken thighs. Marinate for at least 20 minutes.
In a large skillet over medium heat, melt the coconut oil. Add the marinated chicken mixture, including the marinade, and cook for about 20 minutes until the chicken is fully cooked and tender. Stir occasionally.
While the chicken cooks, prepare the dumpling dough. In a large bowl, combine cassava flour, arrowroot starch, and sea salt.
In a separate small bowl, beat the egg and add in the water. Mix thoroughly.
Pour the egg mixture into the flour mix and knead gently until it forms a dough. If the dough is too sticky, add a bit more cassava flour.
Roll out the dough onto a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or glass to cut dough into 3-inch circles.
Spoon about a tablespoon of the cooked chicken mixture onto each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
In a steaming basket, place the dumplings in a single layer and steam over boiling water for 8-10 minutes until the dumplings are fully cooked.
Once done, remove the dumplings carefully. Sprinkle chopped green onions on top before serving.
Serve the dumplings hot and enjoy the Paleo-friendly twist on the Filipino classic.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
