Whole30 Chinese Pork Dumplings
Delight in the irresistible flavors of these Whole30 Chinese Pork Dumplings, a wholesome twist on a beloved classic! Packed with tender ground pork, earthy shiitake mushrooms, and aromatic garlic and ginger, this recipe preserves the bold, savory essence of traditional dumplings while keeping it gluten-free and grain-free. The homemade almond flour and tapioca starch wrapper creates the perfect pliable dough, and a quick pan-fry followed by steaming ensures each dumpling is golden, tender, and bursting with flavor. With coconut aminos replacing soy sauce, these dumplings are Paleo-friendly and Whole30-compliant, making them an ideal appetizer, main course, or snack. Serve them with additional coconut aminos or your favorite dipping sauce for an authentic, guilt-free treat that’s sure to impress! Keywords: Whole30 dumplings, Paleo Chinese recipes, gluten-free pork dumplings, healthy Asian appetizers.
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Recipe Information
Ingredients
- 1 pound ground pork
- 3 stalks green onions, finely chopped
- 1 tablespoon ginger, grated
- 3 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 cup shiitake mushrooms, finely chopped
- 2 cups almond flour
- 1 cup tapioca starch
- 2 large egg
- 0.5 cup water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine ground pork, green onions, ginger, coconut aminos, sesame oil, garlic, and mushrooms. Mix well until all ingredients are thoroughly combined.
Season the pork mixture with sea salt and black pepper to taste. Mix again and set aside.
In a separate bowl, combine almond flour and tapioca starch. Beat in the eggs and add water gradually, mixing until a dough forms. The dough should be soft but not sticky. Add more tapioca starch if necessary.
Divide the dough into small balls, about 1 inch in diameter. Roll each ball into a circle roughly 3 inches in diameter, using a rolling pin.
Place a heaping teaspoon of the pork filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, pinching the edges tightly to seal.
Once all dumplings are formed, heat a large non-stick skillet over medium heat.
Add a small amount of sesame oil for frying if desired. Place dumplings in the skillet, seam side up. Cook for about 2-3 minutes until the bottom is golden brown.
Add 1/4 cup of water to the skillet and cover immediately. Let steam for about 5-7 minutes, or until pork is fully cooked and dough becomes tender.
Remove the lid and allow any remaining water to evaporate. Serve the dumplings immediately with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
3821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 31.7 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 697 mg | 54% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1101 mg | 23% | |
*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.
