Paleo Pangsit Kuah
Indulge in the comforting warmth of *Paleo Pangsit Kuah*, a wholesome twist on traditional dumpling soup that's perfect for clean eating enthusiasts. This paleo-friendly recipe features tender dumplings made by wrapping flavorful ground chicken seasoned with coconut aminos, ginger, and spring onions in silky cabbage leaves, eliminating the need for processed wrappers. Simmered in a fragrant broth infused with garlic, sesame oil, and julienned carrots, each bite delivers a burst of savory goodness balanced with refreshing cilantro and a squeeze of lime. Ready in under an hour, this nutrient-packed soup is gluten-free, dairy-free, and bursting with vibrant flavors, making it an ideal choice for a nourishing, feel-good meal. Perfect for cold evenings or quick yet elegant entertaining, this dish guarantees to impress while supporting a healthy lifestyle.
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Recipe Information
Ingredients
- 300 grams Ground chicken
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger, grated
- 2 tablespoons Spring onions, chopped
- 8 pieces Cabbage leaves, large
- 4 cups Chicken stock
- 2 cloves Garlic, minced
- 1 cup Carrots, julienned
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
In a bowl, mix the ground chicken with coconut aminos, sesame oil, grated ginger, and chopped spring onions until well combined.
Blanch the cabbage leaves in boiling water for 2 minutes until pliable, then immediately plunge them into ice-cold water. Drain and set the leaves aside.
Place a tablespoon of the chicken mixture in the center of each cabbage leaf. Fold the sides over and roll up to secure the filling, forming a dumpling.
In a large pot, heat a splash of sesame oil over medium heat. Add minced garlic and sauté until golden and fragrant.
Pour in the chicken stock and bring to a gentle boil. Add the julienned carrots and season with salt and black pepper.
Gently lower the cabbage dumplings into the boiling broth. Reduce heat to low and let simmer for 10-15 minutes until the chicken filling is cooked through.
Before serving, adjust seasoning if needed. Ladle the soup into bowls, ensuring each bowl gets an equal number of dumplings and broth.
Garnish with fresh cilantro and serve with a lime wedge on the side.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3867 mg | 168% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 43.2 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3760 mg | 80% | |
*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.
