Paleo Chicken Soup Dumplings
Delight in the comfort of these Paleo Chicken Soup Dumplings—a wholesome, grain-free twist on the classic favorite. Packed with savory ground chicken thighs seasoned with coconut aminos, garlic, and ginger, each dumpling boasts a surprise burst of gelatin-rich bone broth in its center. The dough, crafted with coconut and arrowroot flours, is both pliable and paleo-friendly, creating tender yet sturdy wrappers. Steamed to perfection, these dumplings are finished with a sprinkle of fresh green onions, delivering a nourishing and flavorful experience in every bite. Perfect as a warming appetizer or satisfying main course, this recipe is gluten-free, dairy-free, and an absolute must-try for anyone embracing the paleo lifestyle!
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 2 tablespoons Coconut aminos
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 cups Chicken bone broth
- 2 tablespoons Gelatin powder
- 1 cup Coconut flour
- 1 cup Arrowroot powder
- 2 large Eggs
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Salt
- 2 stalks Green onions, finely sliced
Instructions
Begin by making the gelatin-rich chicken broth. In a small pot, combine the chicken bone broth with gelatin powder and heat gently until the gelatin dissolves. Pour this into a shallow dish and refrigerate until set, about 1 hour.
While the broth sets, cut the chicken thighs into small pieces and place in a food processor. Add coconut aminos, garlic, and ginger. Pulse until the mixture is finely minced and combined.
In a bowl, combine coconut flour, arrowroot powder, eggs, melted coconut oil, and salt. Mix until it forms a dough. Adjust with more arrowroot powder if the dough is too sticky.
Roll out the dough on a lightly arrowroot-floured surface to about 1/8 inch thick. Cut into 3-inch circles using a cookie cutter or the rim of a glass.
Once the gelatin-broth mixture is set, cut it into small cubes.
Place a spoonful of the chicken mixture and a piece of set broth onto each dough circle. Carefully fold the edges up and pleat to seal the dumpling.
Bring a pot of water to boil in a steamer. Line the steamer basket with parchment paper and place the dumplings inside, ensuring they don't touch each other.
Steam the dumplings for about 15 minutes, until the chicken filling is cooked and the dough is set.
Garnish the dumplings with green onions before serving. Serve hot, enjoying the rich, gelatinous broth inside the dumplings.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 20.5 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2146 mg | 46% | |
*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.
