Paleo Har Gow (Shrimp Dumplings)
Indulge in the delicate, gluten-free goodness of these Paleo Har Gow (Shrimp Dumplings), a clean and flavorful twist on the classic dim sum favorite. Perfect for paleo or grain-free diets, these dumplings feature a pliable dough made from coconut and tapioca flours, filled with a savory mix of tender shrimp, fresh ginger, green onions, and a hint of sesame oil. Steamed to translucent perfection, each bite boasts a tender wrapper and a juicy, aromatic filling. With just 30 minutes of prep and 15 minutes of cooking, this recipe is a quick, healthy way to enjoy homemade dim sum. Serve them hot with your favorite paleo-friendly dipping sauce for a sophisticated appetizer or satisfying snack. Whether you're hosting guests or treating yourself, these shrimp dumplings are a showstopper!
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Recipe Information
Ingredients
- 250 grams Peeled and deveined raw shrimp
- 60 grams Coconut flour
- 120 grams Tapioca flour
- 180 milliliters Boiling water
- 1 tablespoon Coconut oil
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Sea salt
- 1 teaspoon Sesame oil
- 2 tablespoons Chopped green onions
Instructions
Start by making the dough. In a mixing bowl, combine coconut flour and tapioca flour.
Gradually pour in boiling water while stirring continuously with a wooden spoon until a sticky dough forms.
Add the coconut oil to the dough and knead until smooth. Cover the dough with a damp cloth and let it rest for at least 10 minutes.
Meanwhile, prepare the filling. Finely chop the shrimp or process them in a food processor until slightly chunky.
In a mixing bowl, combine the chopped shrimp with grated ginger, sea salt, sesame oil, and green onions. Mix well until all ingredients are fully incorporated.
Divide the rested dough into small, equal portions and roll each portion into a ball.
Place a piece of parchment paper on your work surface. Using a tortilla press or rolling pin, flatten each dough ball into a thin, round shape, about 4 inches in diameter.
Spoon a small amount of shrimp filling into the center of each dough circle.
Carefully lift the edges of the circle and pinch together to form a pleated crescent-shaped dumpling.
Prepare a steamer lined with parchment paper and arrange the dumplings in a single layer, ensuring they do not touch.
Steam the dumplings over medium heat for about 15 minutes or until the dough becomes translucent and the shrimp is cooked through.
Serve the Paleo Har Gow hot, with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 8.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1052 mg | 22% | |
*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.
