Paleo Steamed Pork Dumplings
Indulge in the rich, savory flavors of Paleo Steamed Pork Dumplings, a healthier and gluten-free twist on a beloved classic! Perfect for those following a paleo diet, these dumplings feature tender homemade wrappers crafted from almond flour, tapioca starch, and coconut flour for a satisfyingly soft texture. Filled with a mouthwatering blend of ground pork, grated ginger, shredded cabbage, and aromatic seasonings like garlic and sesame oil, each bite bursts with umami goodness. Steamed to perfection, these dumplings offer a light yet hearty treat that’s ideal as an appetizer or main course. Served with coconut aminos or your favorite paleo-friendly dipping sauce, this recipe brings wholesome delight to your table in less than an hour. Whether you're hosting or craving comfort food, these steamed pork dumplings deliver a guilt-free culinary experience you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Tapioca starch
- 2 tablespoons Coconut flour
- 0.75 cup Hot water
- 1 pound Ground pork
- 1 tablespoon Grated ginger
- 2 Garlic cloves, minced
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 2 Green onions, finely chopped
- 1 cup Shredded cabbage
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, combine almond flour, tapioca starch, and coconut flour. Gradually add hot water, stirring with a spoon until the mixture starts to come together. Knead the dough on a clean surface until smooth, about 5 minutes. Cover with a damp towel and set aside.
In another bowl, mix the ground pork, grated ginger, minced garlic, coconut aminos, sesame oil, green onions, shredded cabbage, sea salt, and black pepper. Combine thoroughly to create the filling.
Divide the dough into small balls, roughly 1 tablespoon each. Roll each ball into a thin, round wrapper about 3 inches in diameter. Use additional tapioca starch to prevent sticking, if necessary.
Place about 1 tablespoon of the pork filling in the center of each wrapper. Fold the edges up and pleat them to seal the dumpling completely.
Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer basket, ensuring they do not touch each other.
Steam the dumplings over boiling water for 10-12 minutes, or until the pork filling is cooked through and the wrappers are tender.
Serve immediately with extra coconut aminos or a paleo-friendly dipping sauce of your choice.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 582 mg | 12% | |
*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.
