Whole30 Homemade Dumplings
These Whole30 Homemade Dumplings are a deliciously wholesome twist on a classic favorite, perfect for anyone following a Whole30, grain-free, or paleo lifestyle. Crafted with almond flour and arrowroot powder for a tender, gluten-free dough, and stuffed with a flavorful mixture of ground chicken, aromatic garlic and ginger, crunchy cabbage, and tangy coconut aminos, these dumplings deliver on both taste and health. They’re lightly steamed to perfection, ensuring a soft yet sturdy texture that holds the savory filling. With just 15 minutes of cooking time after an hour of prep, these dumplings are an ideal option for make-ahead meals or a stunning appetizer. Serve them warm with extra coconut aminos or your favorite Whole30-compliant dipping sauce for a satisfying bite-sized treat. Perfect for anyone seeking Whole30-friendly recipes with a creative, homemade touch!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Arrowroot powder
- 3 large Eggs
- 2 tablespoons Coconut aminos
- 1 pound Ground chicken
- 3 stalks Green onions, chopped
- 1 cup Cabbage, finely shredded
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 0.25 cup Water
Instructions
In a large mixing bowl, combine almond flour and arrowroot powder together.
Create a well in the center of the flour mixture and add 2 eggs and water. Mix until a cohesive dough forms. The dough should be slightly sticky but firm enough to hold together.
Transfer the dough onto a piece of parchment paper; knead gently until smooth. Cover with a damp cloth and let rest while preparing the filling.
In a large skillet over medium heat, add coconut oil. Once melted, add garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 2 minutes.
Add ground chicken to the skillet. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks.
Stir in cabbage, coconut aminos, sea salt, and black pepper. Cook for another 3-4 minutes or until cabbage is soft. Remove from heat and let the filling cool.
Divide the dough into 20 equal parts. Roll each part into a ball and flatten into thin circles on parchment paper to about 3 inches in diameter.
Place a spoonful of filling into the center of each circle. Lightly beat the remaining egg in a small bowl and use it to brush the edges of the dough circles. Fold the circles over and press the edges to seal the dumplings, crimping the edges with your fingers or a fork.
In a clean skillet or steamer, place the dumplings in a single layer over medium heat. If using a skillet, you may need to add a small amount of coconut oil. Cover with a lid and steam for 5-7 minutes, ensuring the dough is cooked through.
Garnish with the green parts of the green onions before serving. Enjoy the dumplings warm, dipped in extra coconut aminos or your preferred Whole30 compliant dipping sauce.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 20.2 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 810 mg | 62% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3258 mg | 69% | |
*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.
