Whole30 Steamed Momos
Discover the magic of "Whole30 Steamed Momos," a healthy and delicious twist on the classic dumpling that's entirely gluten-free and perfect for Whole30 enthusiasts. Made with a unique blend of coconut flour and tapioca flour, these momos boast a tender, elastic wrapper that encases a flavorful vegetable filling of shredded green cabbage, carrots, and aromatic green onions, enhanced with garlic, ginger, and coconut aminos. Steamed to perfection in just minutes, these wholesome bites are a guilt-free indulgence, offering a satisfying burst of flavor with every bite. Easy to prepare and ready in under an hour, they pair beautifully with a Whole30-compliant dipping sauce for a crowd-pleasing appetizer or light meal. Whether you're sticking to the Whole30 plan or simply craving a healthy upgrade to traditional dumplings, this recipe is your go-to for an irresistible and nutritious culinary experience.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 0.5 teaspoon Salt
- 0.75 cup Boiling water
- 1 tablespoon Coconut oil
- 1 cup (shredded) Green cabbage
- 0.5 cup (shredded) Carrots
- 0.25 cup (chopped) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 1 tablespoon Coconut aminos
- 0.25 teaspoon Black pepper
- 1 teaspoon (for cooking filling) Coconut oil
Instructions
In a large mixing bowl, combine coconut flour, tapioca flour, and salt.
Slowly pour the boiling water into the flour mixture, stirring continuously with a spoon to form a dough. Add coconut oil and knead the dough until smooth and pliable. Cover the dough with a damp cloth and set aside.
Heat a skillet over medium heat and add 1 teaspoon of coconut oil. Sauté the garlic and ginger until fragrant, about 30 seconds.
Add shredded cabbage, carrots, and green onions to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Stir in coconut aminos and black pepper. Cook for an additional 2 minutes. Remove the skillet from heat and let the filling cool.
Divide the dough into 12 small balls. Roll each ball into a thin circle on a sheet of parchment paper or a clean surface dusted with tapioca flour.
Place a small spoonful of vegetable filling in the center of each dough circle. Fold the dough over the filling and seal the edges by pinching them together or pleating to form a half-moon shape.
Add water to a steamer and bring it to a boil. Lightly grease the steamer basket with coconut oil to prevent the momos from sticking.
Place the momos in the steamer basket in a single layer, ensuring they do not touch each other.
Steam the momos for 10-12 minutes until the dough is cooked through and translucent.
Remove the momos from the steamer and serve warm with your favorite Whole30-compliant dipping sauce, such as coconut aminos-based sauce or a chili-garlic blend.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 5.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 276 mg | 6% | |
*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.
