Paleo Adobo Dumplings

Transform your favorite Filipino comfort food into a healthy, grain-free delight with these Paleo Adobo Dumplings! These tender, steamed dumplings combine the rich, tangy-sweet flavors of traditional adobo—a marinade crafted from coconut aminos, apple cider vinegar, garlic, and spices—with a perfectly soft and pliable dough made from cassava flour and arrowroot starch. Featuring juicy, marinated chicken thighs, these dumplings are both high in protein and gluten-free, making them an ideal choice for those following a paleo-friendly lifestyle. Easy to assemble and packed with aromatic goodness, these dumplings are finished with a sprinkle of fresh green onions for a burst of brightness. They’re perfect as a fun appetizer, hearty snack, or impressive main dish that marries authentic flavors with modern dietary needs.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 0.5 cup Coconut aminos
• 0.25 cup Apple cider vinegar
• 2 tablespoons Coconut sugar
• 4 pieces Garlic cloves, minced
• 3 pieces Bay leaves
• 1 teaspoon Black peppercorns
• 1 pound Chicken thighs, boneless and skinless, diced
• 2 tablespoons Coconut oil
• 1.5 cup Cassava flour
• 0.5 cup Arrowroot starch
• 1 large Egg
• 0.5 cup Water
• 0.5 teaspoon Sea salt
• 2 tablespoons Green onions, finely chopped

Directions

Step 1

In a medium bowl, combine coconut aminos, apple cider vinegar, coconut sugar, minced garlic, bay leaves, and black peppercorns. Mix well and add diced chicken thighs. Marinate for at least 20 minutes.

Step 2

In a large skillet over medium heat, melt the coconut oil. Add the marinated chicken mixture, including the marinade, and cook for about 20 minutes until the chicken is fully cooked and tender. Stir occasionally.

Step 3

While the chicken cooks, prepare the dumpling dough. In a large bowl, combine cassava flour, arrowroot starch, and sea salt.

Step 4

In a separate small bowl, beat the egg and add in the water. Mix thoroughly.

Step 5

Pour the egg mixture into the flour mix and knead gently until it forms a dough. If the dough is too sticky, add a bit more cassava flour.

Step 6

Roll out the dough onto a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or glass to cut dough into 3-inch circles.

Step 7

Spoon about a tablespoon of the cooked chicken mixture onto each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal.

Step 8

In a steaming basket, place the dumplings in a single layer and steam over boiling water for 8-10 minutes until the dumplings are fully cooked.

Step 9

Once done, remove the dumplings carefully. Sprinkle chopped green onions on top before serving.

Step 10

Serve the dumplings hot and enjoy the Paleo-friendly twist on the Filipino classic.

Nutrition Facts

Serving size	(1212.7g)

Amount per serving	% Daily Value*
Calories	2616.1

Total Fat 86.9g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 713.9mg	0%
Sodium 3814.4mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 55.4g
Protein 129.5g	0%

Vitamin D 53.8IU	0%
Calcium 260.2mg	0%
Iron 12.2mg	0%
Potassium 1878.5mg	0%

*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.

Source of Calories

Fat: 30.7%

Protein: 20.3%

Carbs: 49.0%