Paleo Steamed Momos
Indulge in the comforting yet guilt-free pleasure of **Paleo Steamed Momos**, a healthier twist on a beloved classic. Perfect for those following a grain-free or Paleo lifestyle, these delicate dumplings are crafted with a dough made from coconut flour and tapioca starch, achieving a soft yet sturdy wrapper. Packed with a flavorful filling of ground chicken or turkey, shredded cabbage, grated carrot, and aromatic seasonings like garlic, ginger, and coconut aminos, every bite is a wholesome treat. Steamed to tender perfection, these momos are light, satisfying, and paired best with a Paleo-friendly dipping sauce, such as a zesty tomato or creamy coconut chutney. Easy to prepare and ready in under an hour, this recipe is ideal for weeknight dinners or crowd-pleasing appetizers.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca starch
- 0.5 teaspoon Salt
- 0.75 cup Boiling water
- 0.5 pound Ground chicken or turkey
- 0.5 cup Shredded cabbage
- 1 medium Carrot, grated
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Coconut aminos
- 1 teaspoon Sesame oil (optional)
- 0.25 teaspoon Black pepper
- 1 teaspoon Cooking oil (for greasing steamer)
Instructions
In a mixing bowl, combine the coconut flour, tapioca starch, and salt.
Gradually add boiling water to the flour mixture while stirring with a spoon. Once it begins to cool slightly, knead the dough with your hands until smooth and pliable. Cover with a damp cloth and set aside.
In another bowl, mix the ground chicken or turkey, shredded cabbage, grated carrot, chopped green onion, minced garlic, grated ginger, coconut aminos, sesame oil (if using), and black pepper. Combine well to form the filling.
Divide the dough into small, equal-sized balls (about 12-15 balls). Roll each ball into a thin circular wrapper using a rolling pin, keeping the edges slightly thinner than the center.
Place a spoonful of the filling in the center of each wrapper. Fold the wrapper over the filling and pinch the edges together to seal. Pleat the edges for a traditional momo shape, if desired.
Grease a steamer basket lightly with oil to prevent sticking. Place the momos in the steamer, ensuring they don't touch each other.
Bring water to a boil in the steamer pot. Place the steamer basket over the pot, cover with a lid, and steam the momos for 10-12 minutes, or until the filling is cooked through and the wrappers are firm.
Serve hot with a Paleo-friendly dipping sauce, such as a spicy tomato or coconut-based chutney.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 6.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 370 mg | 8% | |
*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.
