Paleo Chinese Pork Dumplings
Dive into the savory world of *Paleo Chinese Pork Dumplings*, a healthier twist on the classic dumpling recipe that doesn't compromise on flavor. These mouthwatering dumplings boast a juicy filling of ground pork, nutrient-rich cabbage and carrots, aromatic ginger, and garlic, all seasoned with coconut aminos and sesame oil to create an authentic Asian-inspired taste. The gluten-free dough, made with almond flour and tapioca flour, is tender yet sturdy, wrapping each dumpling in a perfectly chewy shell. These paleo-friendly delights are pan-seared to golden perfection before being steamed, delivering a delightful blend of crispy edges and soft, flavorful interiors. Serve them hot with coconut aminos for dipping to enjoy a satisfying appetizer or meal that's both diet-conscious and irresistibly delicious. Perfect for paleo diets and anyone looking to indulge in gluten-free Chinese cuisine!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Cabbage
- 0.5 cup Carrot
- 2 stalks Green onion
- 2 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 cup Almond flour
- 1.5 cups Tapioca flour
- 1 large Egg
- 0.5 teaspoon Salt
- 0.5 cup Water
- 1 tablespoon Coconut oil
Instructions
Finely chop the cabbage and carrot, then mince the garlic and green onion. Peel and grate the ginger.
In a large bowl, combine the ground pork, cabbage, carrot, green onion, garlic, ginger, coconut aminos, and sesame oil. Mix until all ingredients are well incorporated.
In a separate bowl, combine almond flour, tapioca flour, and salt. Add the beaten egg and mix, then gradually add water until a dough forms. Knead the dough until it is smooth and elastic.
Divide the dough into small balls and roll each out into a round disk about 3 inches in diameter, ensuring even thickness.
Place a small spoonful of the pork mixture in the center of each dough disk. Fold the dough over the filling to create a half-moon shape, pinch the edges to seal, and crimp with your fingers or a fork.
Heat coconut oil in a large skillet over medium heat. Place dumplings in the skillet, cooking in batches to avoid overcrowding.
Cook the dumplings for 2-3 minutes per side until golden brown, then add a splash of water to the skillet. Cover and steam the dumplings for an additional 4-5 minutes until cooked through.
Remove the dumplings from the skillet and serve hot with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 22.0 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 490 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 558 mg | 12% | |
*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.
