Whole30 Har Gow (Shrimp Dumplings)
Transform your favorite dim sum dish into a clean-eating masterpiece with this Whole30 Har Gow (Shrimp Dumplings) recipe. These delicate, steamed dumplings boast a luscious filling of finely chopped shrimp, aromatic ginger, crunchy water chestnuts, and a touch of sesame oil, all perfectly wrapped in a handmade dough crafted from tapioca starch and arrowroot powder. The recipe ingeniously substitutes traditional ingredients to remain Whole30-compliant, featuring coconut aminos for umami-rich flavor without added sugars. With step-by-step guidance to achieve smooth, translucent wrappers and juicy shrimp centers, these gluten-free, paleo-friendly dumplings are sure to impress. Perfect for a healthy yet indulgent appetizer or light meal, they’re steamed to perfection and served piping hot—transporting you straight to an authentic dim sum table, guilt-free!
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Recipe Information
Ingredients
- 250 grams large raw shrimp, peeled and deveined
- 1 cup tapioca starch
- 2 tablespoons water chestnut, minced
- 1 tablespoon coconut aminos
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.75 cup hot water
- 3 tablespoons Arrowroot powder
Instructions
Start by chopping the shrimp finely and place them in a mixing bowl.
Add the minced water chestnut, coconut aminos, grated ginger, sesame oil, and salt to the shrimp. Mix well until thoroughly combined.
Set the filling mixture aside, letting the flavors meld as you prepare the dough.
In a separate bowl, combine the tapioca starch and arrowroot powder.
Slowly pour the hot water into the starch mixture, stirring constantly with a spatula until a dough begins to form.
Once the dough is cool enough to handle, knead it until it becomes smooth and pliable, about 5 minutes.
Divide the dough into small balls, approximately 1 inch in diameter, rolling each ball between your palms.
Flatten each ball into a thin circle by placing between two pieces of parchment paper and pressing down with the back of a spoon or rolling pin.
Place a teaspoon of shrimp filling in the center of each dough circle.
Carefully fold the dough over the filling, pinching the edges together to seal and form a crescent shape.
Repeat the process until all the dough and filling are used.
Line a bamboo steamer with parchment paper. Arrange the dumplings in the steamer, making sure they do not touch each other.
Bring water to a boil in a pot that fits the bamboo steamer snugly without touching the water.
Steam the dumplings over boiling water for approximately 8 to 10 minutes, or until the dough is translucent and the shrimp is cooked through.
Serve hot and enjoy your Whole30 Har Gow!
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 146 mg | 3% | |
*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.
