Paleo Steamed Vegetable Dumplings
Delight in the wholesome flavors of these Paleo Steamed Vegetable Dumplings—a healthy twist on a classic favorite that’s gluten-free, grain-free, and packed with nutrient-rich veggies! These tender dumplings feature a delicate dough made from tapioca flour, coconut flour, and arrowroot starch, creating perfectly thin, pliable wrappers. Inside, you'll find a savory filling of zucchini, carrots, and shiitake mushrooms, enhanced by fragrant garlic, fresh ginger, and a splash of coconut aminos for a touch of umami. Steamed to perfection, these dumplings are soft yet satisfyingly hearty, making them an ideal appetizer or light meal. Serve warm with coconut aminos for dipping to add an extra burst of flavor. Whether you're following a Paleo diet or simply seeking a nutritious alternative, these vegetable dumplings are sure to please your taste buds and impress your guests!
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Recipe Information
Ingredients
- 1 cup Tapioca flour
- 0.25 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 0.5 cup Hot water
- 2 teaspoons Coconut oil
- 0.5 cup Zucchini
- 0.25 cup Carrot
- 0.25 cup Shiitake mushrooms
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 1 tablespoon Coconut aminos
- 1 teaspoon Sesame oil (optional)
- 0.25 teaspoon Sea salt
- 0.125 teaspoon Black pepper
Instructions
In a medium bowl, combine the tapioca flour, coconut flour, and arrowroot starch.
Add the hot water and coconut oil to the dry ingredients, mixing well with a spoon or spatula until the dough begins to come together.
Knead the dough gently with your hands until it forms a smooth, pliable ball. Cover it with a damp kitchen towel and set it aside.
Prepare the filling by finely chopping the zucchini, carrot, and shiitake mushrooms. Mince the garlic and grate the ginger.
In a skillet over medium heat, sauté the garlic and ginger in a teaspoon of coconut oil until fragrant, about 1 minute.
Add the zucchini, carrot, and mushrooms to the skillet, cooking until softened, about 3-5 minutes.
Stir in the coconut aminos, sesame oil (if using), sea salt, and black pepper. Remove the vegetable mixture from the heat and set it aside to cool slightly.
Divide the dough into small, equal-sized balls (about 1 tablespoon each). Roll each ball into a thin, circular wrapper using a rolling pin.
Place a small amount of the vegetable filling (about 1 teaspoon) in the center of each wrapper.
Fold the wrapper in half and pinch the edges together to seal, forming a crescent-shaped dumpling. Repeat with the remaining dough and filling.
Line a steamer basket with parchment paper or a cabbage leaf to prevent sticking.
Arrange the dumplings in the steamer basket in a single layer without overlapping.
Steam the dumplings over boiling water for 8-10 minutes, or until the wrappers are translucent and cooked through.
Carefully remove the dumplings from the steamer and let them cool slightly before serving.
Serve the dumplings warm with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 562 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.
