Paleo Boiled Dumplings
Delight in the rich, savory flavors of these **Paleo Boiled Dumplings**, a wholesome gluten-free twist on a beloved classic. Crafted with a delicate dough made from almond, tapioca, and coconut flours, these dumplings are packed with a vibrant, nutrient-dense filling of ground chicken, green onions, garlic, ginger, and crispy veggies like cabbage and carrot. A touch of coconut aminos, sesame oil, and finely chopped cashews elevates the flavor profile, creating a satisfying harmony of textures and aromas. Perfectly simmered to tender perfection, these dumplings are a stress-free, 100% paleo meal option that will impress at the dinner table while keeping your diet on track. Whether you're gluten-free, grain-free, or just love a healthier take on comfort food, this recipe will quickly become a go-to favorite. Serve them hot and pair with your favorite dipping sauce for an irresistible, guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 0.5 teaspoon sea salt
- 2 large eggs
- 3 tablespoons water
- 1 pound ground chicken
- 2 stalks chopped green onions
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 0.5 cup finely shredded cabbage
- 0.5 cup grated carrot
- 0.25 cup finely chopped cashews
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, xanthan gum, and sea salt. Mix well.
Add the eggs and water into the dry ingredients. Stir until a dough forms. Knead slightly with your hands until smooth. If the dough is too sticky, sprinkle a little more almond flour.
Cover the dough and let it rest while you prepare the filling.
In a separate bowl, combine ground chicken, green onions, garlic, ginger, coconut aminos, sesame oil, cabbage, carrot, and cashews. Mix until well combined.
Divide the dough into two parts for easier handling. Roll out one piece of dough between two sheets of parchment paper to prevent sticking, until it is about 1/8 inch thick.
Use a round cookie cutter or the rim of a glass to cut dough into circles. Gather excess dough and re-roll as needed.
Place approximately one tablespoon of filling in the center of each dough circle.
Gently fold the dough over the filling to form a semi-circle, pinching the edges tightly to seal. Use a fork to crimp the edges if desired.
Bring a pot of water to a boil. Reduce to a gentle simmer and carefully drop the dumplings in, cooking for about 8-10 minutes or until the dumplings float and the filling is cooked through.
Remove dumplings with a slotted spoon and serve hot.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 745 mg | 16% | |
*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.
