Paleo Prawn Dumplings
Experience the delightful fusion of flavor and health with these Paleo Prawn Dumplings, the perfect low-carb, gluten-free take on a classic favorite. Made with succulent prawns blended with aromatic ginger, garlic, and scallions, these dumplings are wrapped in a delicate, grain-free dough composed of arrowroot flour, coconut flour, and tapioca starch. Skilled steaming and pan-frying techniques ensure a golden, crisp exterior with a tender, juicy filling inside. Enhanced with coconut aminos for a paleo-friendly umami kick, these dumplings pair beautifully with additional dipping sauce for a crowd-pleasing appetizer or light meal. Ready in just an hour and yielding enough for four, this recipe combines simplicity with sophistication, making it a must-try for lovers of healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams raw prawns
- 2 tablespoons coconut aminos
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 2 tablespoons scallions
- 100 grams arrowroot flour
- 40 grams coconut flour
- 50 grams tapioca starch
- 1 teaspoon sea salt
- 100 milliliters water
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
Instructions
Peel and devein the raw prawns. Reserve them in a bowl.
Finely chop the fresh ginger and garlic cloves.
Slice the scallions thinly.
In a blender or food processor, combine the prawns, coconut aminos, fresh ginger, garlic, and scallions. Blend until you have a smooth mixture.
Transfer the prawn mixture to a bowl and mix in the sesame oil and lemon juice. Set aside.
In a separate large bowl, mix the arrowroot flour, coconut flour, tapioca starch, and sea salt.
Create a well in the center of the flour mixture and gradually pour in the water while stirring to form a dough.
Knead the dough until smooth and elastic, about 5 minutes. If the dough is too sticky, add a bit more coconut flour.
Divide the dough into 18-20 equal portions and roll each into a ball. Flatten each ball into a thin circle using a rolling pin.
Place about a teaspoon of the prawn filling in the center of each dough circle.
Fold the dough over the filling and pinch the edges to seal the dumplings.
In a nonstick pan, heat the olive oil over medium heat.
Place the dumplings in the pan and cook until the bottoms are golden, about 3 minutes.
Add a splash of water to the pan and cover with a lid to steam the dumplings for 5 more minutes.
Remove the lid and allow the dumplings to crisp up for another 2 minutes.
Serve warm, with a side of additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 11.4 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 260 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 988 mg | 21% | |
*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.
