Paleo Pork and Cabbage Dumplings
Indulge in the wholesome and flavorful goodness of Paleo Pork and Cabbage Dumplings, a healthier twist on a classic comfort food. These delectable dumplings are crafted with a tender, aromatic filling of ground pork, finely chopped green cabbage, and green onions, seasoned with coconut aminos, ginger, and garlic for a hint of umami. The wrappers are entirely gluten-free, made from a blend of coconut and arrowroot flours for a soft, pliable dough that perfectly encases the savory filling. Enjoy the irresistible golden crisp achieved through pan-searing, followed by a gentle steaming process that locks in moisture and flavor. Perfect as an appetizer, snack, or main meal, these paleo-friendly dumplings are ideal for anyone seeking a grain-free, dairy-free dish packed with nutrient-dense ingredients. Serve them warm and pair with extra coconut aminos or your favorite dipping sauce for an unforgettable dining experience!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 200 grams Green cabbage
- 3 stalks Green onion
- 2 tablespoons Coconut aminos
- 1 tablespoon Fresh ginger
- 2 cloves Garlic cloves
- 1 teaspoon Sesame oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 80 grams Coconut flour
- 80 grams Arrowroot flour
- 1 Egg
- 120 milliliters Water
- 2 tablespoons Extra virgin olive oil
Instructions
Finely chop the cabbage and green onions and set aside.
In a large bowl, combine the ground pork, chopped cabbage, green onions, coconut aminos, grated ginger, minced garlic, sesame oil, sea salt, and black pepper until well mixed.
In another bowl, mix the coconut flour and arrowroot flour together.
Beat the egg and add it to the flour mixture along with the water, stirring until it forms a soft dough. If it is too sticky, add more arrowroot flour as needed.
Roll the dough into a log and cut it into 20 equal pieces.
Using a rolling pin, roll each piece of dough into a thin, round wrapper, approximately 10 cm in diameter.
Place about 1 tablespoon of pork filling in the center of each wrapper.
Fold the wrapper over the filling to create a half-moon shape and pinch the edges to seal, creating small pleats if desired.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Place dumplings in the skillet, seam side up, and cook until the bottoms are golden brown, about 2 minutes.
Add 60 ml of water to the pan and cover immediately to steam the dumplings, cooking for another 5-7 minutes or until the pork is fully cooked.
Uncover and cook for an additional minute to allow any remaining water to evaporate.
Transfer to a plate and serve warm, optionally with additional coconut aminos for dipping.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 20.1 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1073 mg | 23% | |
*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.
