Paleo Fried Pork Dumplings
Discover the ultimate fusion of flavor and health with our Paleo Fried Pork Dumplings! These irresistible, golden-brown delights feature a tender, savory filling of ground pork, green onions, garlic, and ginger, perfectly seasoned with coconut aminos and sesame oil for a rich umami profile. Wrapped in a homemade paleo-friendly dough made from tapioca and coconut flours, these dumplings are lightly pan-fried in coconut oil for a satisfying crispy exterior while keeping the insides juicy and delicious. Completely gluten-free and dairy-free, they’re a perfect choice for those following paleo diets or anyone craving clean, wholesome comfort food. Ready in just 45 minutes, these dumplings are perfect for an impressive appetizer or a flavorful weeknight dinner. Serve them hot with extra coconut aminos or your favorite paleo dipping sauce for the ultimate dining experience!
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Recipe Information
Ingredients
- 500 g ground pork
- 4 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp salt
- 0.5 tsp pepper
- 1 cup tapioca flour
- 0.5 cup coconut flour
- 2 eggs
- 0.5 cup water
- 4 tbsp coconut oil
Instructions
In a large mixing bowl, combine ground pork, green onions, garlic, ginger, coconut aminos, sesame oil, salt, and pepper. Mix thoroughly until well combined.
In another bowl, prepare the dumpling wrapper dough by mixing tapioca flour, coconut flour, and salt together.
Whisk the eggs with water in a separate small bowl, then gradually add the egg mixture into the flour mixture, stirring continuously until a dough forms.
Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, dust it with a little more coconut flour.
Divide the dough into small portions, about a tablespoon each, and roll them into balls. Using a rolling pin, flatten each ball into a thin circle to form a dumpling wrapper.
Place a heaping teaspoon of the pork filling in the center of each wrapper. Fold the wrapper over the filling to create a half-moon shape, then pinch the edges together to seal.
Heat coconut oil in a large skillet over medium heat. Once hot, add the dumplings, being careful not to overcrowd the pan.
Fry the dumplings for about 3-4 minutes on each side or until they are golden brown and the pork is cooked through.
Remove the dumplings from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with additional coconut aminos or your favorite paleo-friendly dipping sauce.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 496 mg | 11% | |
*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.
