Paleo Beef and Chive Steam Dumplings
Indulge in the rich flavors of Paleo Beef and Chive Steam Dumplings, a delicious twist on a classic comfort food that’s fully grain-free and gluten-free. Featuring tender ground beef infused with fresh chives, garlic, ginger, and coconut aminos, these dumplings deliver a savory, umami-packed filling wrapped in silky cassava flour dough. Perfectly steamed to preserve their delicate texture, these dumplings are a celebration of wholesome, paleo-friendly ingredients like arrowroot starch and sesame oil. Light, satisfying, and irresistibly flavorful, they make for an ideal appetizer or main dish served with extra coconut aminos for dipping. Ready in just under an hour, this recipe transforms your kitchen into a dim sum haven while keeping health-conscious eaters happy.
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Recipe Information
Ingredients
- 250 grams Ground beef
- 50 grams Fresh chives
- 2 tablespoons Coconut aminos
- 1 teaspoon Ginger root, grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 2 cups Cassava flour
- 1 cup Arrowroot starch
- 1 teaspoon Salt
- 1 large Egg, beaten
- 200 ml Warm water
Instructions
In a mixing bowl, combine ground beef, finely chopped chives, coconut aminos, grated ginger, minced garlic, and sesame oil. Mix well to integrate all ingredients. This is your dumpling filling.
Prepare the dumpling wrappers by mixing cassava flour, arrowroot starch, and salt in a large bowl.
Add the beaten egg to the flour mixture and stir to incorporate.
Gradually pour in warm water, stirring continuously, until the dough forms. You may not need all of the water, so add it slowly.
Knead the dough on a lightly floured surface with cassava flour until it is smooth and pliable, about 3-5 minutes.
Divide the dough into four equal portions. Roll each portion into a log and cut into small, even pieces (around 10 grams each).
Roll each small piece of dough into a thin circle, approximately 2-3 inches in diameter, using a rolling pin.
Place a small spoonful of beef filling in the center of each wrapper. Do not overfill.
Fold the wrapper in half to create a semi-circle, pinching the edges together to seal. You can use a pleated edge technique by crimping and folding for added texture.
Prepare a steamer by lining it with parchment paper or lightly greasing to prevent sticking.
Arrange the dumplings in the steamer basket, leaving space between each dumpling.
Steam the dumplings over high heat for about 10-12 minutes, or until the wrappers are translucent, and the beef is cooked through.
Carefully remove the dumplings and serve hot with extra coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1510 mg | 32% | |
*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.
