Paleo Pan-Fried Dumplings
Dive into satisfying, guilt-free comfort food with these Paleo Pan-Fried Dumplings—an irresistible twist on the classic favorite, perfect for clean eating enthusiasts! Made with an almond flour and tapioca starch dough, these dumplings are gluten-free, grain-free, and paleo-friendly while boasting a tender-yet-crisp texture. The savory filling combines ground pork, aromatic garlic and ginger, coconut aminos, and a touch of sesame oil, delivering layers of umami-rich flavor in every bite. Pan-fried to golden perfection and steamed for juicy doneness, these dumplings are cooked in coconut oil, adding a light yet satisfying finish. Whether you're following a paleo diet or simply looking for a wholesome appetizer, these easy-to-make dumplings are a crowd-pleasing, flavorful option for any occasion. Serve them with your favorite dipping sauce for an extra burst of flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Tapioca starch
- 1 large Egg
- 0.5 cup Water
- 2 tablespoons Coconut aminos
- 1 pound Ground pork
- 0.5 cup Green onions, finely chopped
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Sesame oil
- 3 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, mix almond flour and tapioca starch together. Add the egg and water, and stir until you form a dough. Knead the dough gently until smooth, cover it with a damp cloth and let it rest for 10 minutes.
In a large bowl, combine the ground pork, coconut aminos, chopped green onions, minced ginger, minced garlic, sesame oil, salt, and black pepper. Mix until all ingredients are evenly incorporated.
After the dough has rested, divide it into 16 equal pieces. Roll each piece into a small ball, then flatten into a disc approximately 3-4 inches in diameter using your hands or a rolling pin, dusting with additional tapioca starch as needed to prevent sticking.
Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper over the filling to create a half-moon shape and press the edges firmly to seal. You can pleat the edges for a more decorative look if desired.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the dumplings, seam side up, and cook until the bottoms are golden brown, about 2-3 minutes.
Add 1/4 cup of water to the skillet and cover immediately to steam the dumplings. Cook for an additional 5-6 minutes, or until the filling is cooked through and the water has evaporated.
Remove the lid and allow the dumplings to crisp up for another 2 minutes. Transfer to a serving platter and enjoy immediately.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.4 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 793 mg | 17% | |
*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.
