Whole30 Boiled Dumplings
Elevate your Whole30 meal prep with these irresistible Whole30 Boiled Dumplings—an innovative twist on a classic favorite that's both paleo-friendly and gluten-free! Crafted from a tender almond flour and tapioca starch dough, these dumplings are stuffed with a flavorful blend of ground pork, shredded cabbage, carrots, and aromatic ginger and garlic. Rich coconut aminos and sesame oil enhance the filling, while a gentle boil locks in their deliciously juicy texture. Perfectly satisfying and free from grains, dairy, and added sugar, these dumplings are a hearty choice for anyone following the Whole30 program. Serve them piping hot with an extra drizzle of coconut aminos to turn your kitchen into a dumpling lover's paradise.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca starch
- 0.5 cup coconut oil
- 0.5 cup hot water
- 1 pound ground pork
- 1 cup shredded cabbage
- 1 medium carrot, grated
- 2 tablespoons green onions, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 quarts water, for boiling
Instructions
In a large bowl, mix together the almond flour and tapioca starch.
Melt the coconut oil in a small saucepan over low heat and then add it to the flour mixture.
Gradually pour in the hot water, stirring constantly, until a dough forms.
Knead the dough gently until smooth and pliable, then cover it with a damp towel and set aside.
In another bowl, combine the ground pork, shredded cabbage, grated carrot, sliced green onions, minced ginger, minced garlic, coconut aminos, sesame oil, salt, and pepper. Mix until well combined.
Divide the dough into small balls (about 1 1/2 inches in diameter) and roll each ball into a flat circle using a rolling pin.
Place about 1 to 1 1/2 tablespoons of the pork mixture in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges tightly to seal.
Bring 2 quarts of water to a rolling boil in a large pot.
Carefully add the dumplings to the boiling water and cook for about 10-12 minutes, or until the dumplings float to the surface and the filling is cooked through.
Use a slotted spoon to remove the dumplings from the water and transfer them to a serving plate.
Serve the dumplings hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
4562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.8 g | 405% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2082 mg | 90% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.5 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 456 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.
