Whole30 Beef and Chive Steam Dumplings
Elevate your Whole30 dining experience with these savory Beef and Chive Steam Dumplings, a wholesome twist on a beloved classic. Featuring tender ground beef infused with garlic, fresh ginger, coconut aminos, and finely chopped chives, these dumplings offer a perfect balance of umami and aromatics. Instead of traditional dumpling wrappers, these are wrapped in blanched cabbage leaves, making them entirely grain-free, gluten-free, and paleo-friendly. Steamed to perfection, they are light yet satisfying, with a juicy, flavorful filling. Ready in under an hour, these healthy dumplings are a crowd-pleasing option for meal prep or an impressive appetizer. Serve with a side of coconut aminos for dipping, and enjoy a guilt-free take on Asian-inspired comfort food!
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Recipe Information
Ingredients
- 500 grams ground beef
- 30 grams fresh chives
- 12 large cabbage leaves
- 2 tablespoons coconut aminos
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium carrots
- 1 tablespoon cooking oil
Instructions
Start by preparing the filling. Mince the garlic and grate the fresh ginger. Grate the carrot and finely chop the chives.
In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, grated carrot, chopped chives, coconut aminos, sesame oil, sea salt, and black pepper. Mix until well combined.
Carefully separate the cabbage leaves, making sure to keep them intact. You will need 12 large leaves.
Bring a pot of water to a boil. Blanch the cabbage leaves by submerging them in the boiling water for about 1 minute until they're softened but not overcooked. Transfer them immediately to an ice bath to stop the cooking process, then drain on a towel.
Take one blanched cabbage leaf and pat it dry. Place about a tablespoon of the beef mixture in the center of the leaf. Fold the sides inward and roll it up gently, securing it with a toothpick if necessary. Repeat with the remaining leaves and filling.
Prepare the steamer by adding water to the pot and bringing it to a boil. Lightly grease the steaming rack with the cooking oil to prevent sticking.
Place the dumplings in the steamer basket, leaving space between them for the steam to circulate. Cover and steam for about 15-20 minutes or until the beef is fully cooked through.
Once cooked, carefully remove the dumplings from the steamer. Serve warm with an extra side of coconut aminos for dipping if desired.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 449 mg | 10% | |
*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.
