Paleo Steamed Shrimp Dumplings
Delight your taste buds with these Paleo Steamed Shrimp Dumplings, a grain-free and gluten-free twist on the beloved Asian classic! Crafted with a tender cassava flour and tapioca starch dough, these dumplings are filled with a savory, protein-packed mixture of finely chopped shrimp, aromatic garlic, ginger, green onions, and fresh cilantro. A touch of coconut aminos and sesame oil adds a rich, umami punch to the filling, making each bite utterly flavorful. Steamed to perfection, these dumplings have a delicate texture that's light yet satisfying. Perfect for a healthy appetizer, snack, or even a main course, this paleo and Whole30-friendly recipe is a showstopper for health-conscious foodies. Serve them warm with a side of coconut aminos for dipping, and enjoy this nourishing take on a traditional favorite!
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Recipe Information
Ingredients
- 1 cup Cassava flour
- 2 tablespoons Tapioca starch
- 2 tablespoons Coconut oil
- 1 cup Boiling water
- 1 cup Raw shrimp (deveined and peeled)
- 1 tablespoon Coconut aminos
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (finely grated)
- 2 stalks Green onions (finely sliced)
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, combine the cassava flour and tapioca starch.
Heat the coconut oil in a small saucepan until melted. Pour it into the flour mixture and stir to combine.
Gradually add the boiling water while mixing until a dough forms. Once cool enough to handle, knead the dough on a clean surface until smooth. Cover with a damp towel and set aside.
To make the filling, finely chop the shrimp or pulse in a food processor until coarsely ground. Transfer to a bowl.
Add the coconut aminos, garlic, ginger, green onions, cilantro, sesame oil, sea salt, and pepper to the shrimp. Mix well to combine.
Divide the dough into small, equal portions (about the size of a ping pong ball). Roll each portion into a thin circle using a rolling pin, placing them between two pieces of parchment paper to prevent sticking.
Spoon a small amount of shrimp filling into the center of each dough circle. Carefully fold the wrapper over the filling, pinching the edges to seal and create a half-moon shape.
Prepare a bamboo or metal steamer by lining it with parchment paper or steaming liners to prevent sticking. Place the dumplings in the steamer, ensuring they do not touch.
Bring a pot of water to a boil and set the steamer over the pot. Cover and steam the dumplings for 8-10 minutes, or until the wrapper is tender and the shrimp is fully cooked.
Serve the dumplings warm with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 195 mg | 4% | |
*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.
