Whole30 Chicken Dumplings
Discover the delicious balance of flavor and health with these Whole30 Chicken Dumplings—a clean, protein-packed twist on a classic favorite! These dumplings feature tender ground chicken seasoned with coconut aminos, fresh ginger, garlic, and crunchy vegetables like carrots and shiitake mushrooms, all enveloped in a grain-free dough made from almond and tapioca flours. Perfectly pan-seared and steamed to achieve a golden, crispy bottom and a tender bite, they deliver a satisfying texture while staying entirely gluten-free, dairy-free, and compliant with the Whole30 program. Ready in just over an hour and brimming with wholesome ingredients, these dumplings are a savory, crowd-pleasing appetizer or main course that won't compromise your wellness goals. Perfect for weeknight dinners or special occasions, serve them warm with a sprinkle of green onions for a fresh, vibrant finish!
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Recipe Information
Ingredients
- 1 lb ground chicken
- 2 tbsp coconut aminos
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 3 green onions, finely chopped
- 1 cup carrots, grated
- 1 cup shiitake mushrooms, finely chopped
- 1 cup almond flour
- 1 cup tapioca flour
- 1 egg
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 cup water
Instructions
In a large mixing bowl, combine the ground chicken, coconut aminos, minced ginger, minced garlic, chopped green onions, grated carrots, chopped shiitake mushrooms, sesame oil, salt, and pepper. Mix until well combined.
In a separate bowl, mix almond flour and tapioca flour together. Make a well in the center and add the egg and water. Stir to form a dough, kneading lightly until smooth. If the dough is too sticky, add a little more tapioca flour as needed.
Divide the dough into 16 equal parts and roll each piece into a ball. Flatten each dough ball into a circle on a tapioca-floured surface to form a wrapper.
Place a spoonful of the chicken mixture into the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal, creating crescent-shaped dumplings.
In a large skillet, heat olive oil over medium-high heat. Add the dumplings in batches, cooking until the bottoms are golden brown, about 2 to 3 minutes.
Carefully add a splash of water to the skillet (about 2-3 tablespoons) and cover immediately. Steam the dumplings until the chicken is completely cooked through, about 5 minutes.
Remove the lid and cook for another minute to allow any remaining water to evaporate. Transfer the cooked dumplings to a plate and repeat the process with the remaining dumplings.
Serve the dumplings warm, garnished with additional green onions if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 710 mg | 15% | |
*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.
