Paleo Chinese Dumplings
Satisfy your dumpling cravings with these irresistible Paleo Chinese Dumplings, a grain-free and gluten-free twist on a beloved classic. Made with cassava flour and tapioca starch, the dough is perfectly pliable and easy to work with, while the savory filling features a flavorful blend of ground pork, napa cabbage, green onions, garlic, and ginger, all seasoned with coconut aminos and a hint of sesame oil. These dumplings are pan-fried to golden perfection and steamed to ensure a tender, juicy filling in every bite. Perfect for a healthy appetizer, dinner, or snack, these paleo-friendly dumplings are packed with authentic flavor without compromising dietary goals. Serve them hot with a side of extra coconut aminos for dipping, and indulge in this wholesome, better-for-you take on traditional Chinese comfort food.
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Recipe Information
Ingredients
- 2 cups cassava flour
- 0.5 cup tapioca starch
- 1 teaspoon sea salt
- 1 cup boiling water
- 2 tablespoons coconut oil
- 1 pound ground pork
- 1 cup napa cabbage, finely shredded
- 0.5 cup green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil, for frying
Instructions
In a large bowl, combine cassava flour, tapioca starch, and sea salt.
Gradually stir in boiling water until a dough forms. Once cool enough to handle, knead in the coconut oil. Continue to knead until the dough is smooth and elastic. Cover with a damp cloth and set aside.
Prepare the filling by mixing ground pork, shredded napa cabbage, green onions, grated ginger, minced garlic, coconut aminos, sesame oil, and black pepper in a separate bowl. Combine thoroughly.
Divide the dough into 20 equal pieces and roll each piece into a small ball.
On a flat surface, roll each ball into a thin circle, about 3 inches in diameter, using a rolling pin.
Place a tablespoon of the filling mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges to seal. Crimp the edges with your fingers or a fork to ensure they don't unravel during cooking.
Heat 2 tablespoons of coconut oil in a non-stick skillet over medium heat.
Place the dumplings in the skillet and cook until the bottoms are golden brown, about 3-4 minutes.
Add a few tablespoons of water to the skillet, cover, and let the dumplings steam for an additional 5 minutes, or until the filling is cooked through.
Remove the lid and continue to cook for another 1-2 minutes to crisp up the bottoms.
Transfer the dumplings to a plate and serve warm. Enjoy your paleo-friendly dumplings with additional coconut aminos if desired.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.9 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1458 mg | 31% | |
*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.
