Paleo Potato Dumplings
Transform your comfort food cravings with these satisfying Paleo Potato Dumplings, a grain-free and gluten-free twist on a classic favorite. Made with naturally sweet and nutrient-packed sweet potatoes, almond flour, and tapioca starch, these dumplings are delightfully tender yet sturdy enough to hold their shape. A subtle flavor boost comes from garlic and onion powder, while an egg binds everything together for perfectly pliable dough. Whether you choose to serve them alongside a savory sauce or drop them into your favorite soup, these dumplings are versatile, wholesome, and ready to become a staple in your paleo-friendly kitchen. Quick to prep and cook, they’re a healthy comfort food dream brought to life!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 1 cup Almond flour
- 1 cup Tapioca starch
- 1 large Egg
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat the oven to 400°F (200°C).
Poke the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes or until they are fork-tender.
Once the sweet potatoes have cooled enough to handle, peel them and mash the flesh in a large bowl until smooth.
Add the almond flour, tapioca starch, egg, salt, garlic powder, and onion powder to the mashed sweet potatoes.
Mix everything together until a smooth, pliable dough forms. If the dough is too sticky, add a little more almond flour, one tablespoon at a time.
Dust a clean surface with tapioca starch. Divide the dough into four parts and roll each part into a log about 1 inch in diameter.
Cut each log into 1-inch pieces to form dumplings. You can gently roll each dumpling with a fork to create ridges, though this is optional.
Bring a large pot of salted water to a gentle boil. Working in batches, drop the dumplings into the water. Cook for about 2-3 minutes or until they float to the surface.
Use a slotted spoon to remove the dumplings from the water and place them on a plate.
Serve immediately with your choice of sauce or add them to soups.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 28.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 396 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 122 mg | 3% | |
*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.
