Whole30 Steamed Vegetable Dumplings
Experience dumpling perfection with these Whole30 Steamed Vegetable Dumplings, a wholesome twist on a beloved classic. Made with an almond flour-based dough, these gluten-free, grain-free parcels are filled with a vibrant mix of grated carrot, zucchini, cabbage, shiitake mushrooms, and scallions. Enhanced with coconut aminos, ginger, and garlic, every bite bursts with irresistible flavor while keeping true to Whole30 guidelines. The dough is easy to prepare and forms thin, tender wrappers that steam to perfection. Serve these dumplings with a side of coconut aminos for dipping to complete the dish. Perfect for a satisfying yet guilt-free appetizer or snack, these diet-friendly dumplings are a must-try for healthy food enthusiasts.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca starch
- 2 tablespoons coconut flour
- 0.5 cup hot water
- 0.5 cup carrot, finely grated
- 0.5 cup zucchini, finely grated and squeezed of excess water
- 0.5 cup shredded cabbage
- 0.25 cup shiitake mushrooms, minced
- 2 stalks scallions, thinly sliced
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil (optional, for flavor)
- 1 teaspoon ginger, finely grated
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, and coconut flour to make the dumpling dough base.
Gradually add hot water to the flour mixture, stirring to form a dough. Once it’s cool enough to handle, knead the dough until smooth, about 2-3 minutes. Cover with a damp cloth and let rest for 15 minutes.
For the filling, combine the grated carrot, zucchini, cabbage, minced shiitake mushrooms, and scallions in a mixing bowl.
Add the coconut aminos, sesame oil (if using), grated ginger, minced garlic, salt, and pepper. Mix well until all ingredients are evenly combined.
Divide the rested dough into 12 equal portions. Roll each portion into a thin, round wrapper, about 3 inches in diameter.
Place 1-2 teaspoons of filling in the center of each wrapper. Carefully fold the wrapper over the filling and pinch the edges to seal. If needed, use a bit of water to help seal the edges.
Line a bamboo or metal steamer with parchment paper to prevent sticking, or lightly grease the steamer basket with compliant oil.
Place the dumplings in the steamer, making sure they don’t touch to prevent sticking. Steam over boiling water for 10 minutes, or until the dumpling wrappers are tender and the filling is hot.
Serve warm with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 23.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1200 mg | 26% | |
*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.
