Paleo Chinese Dumplings

Delight in the perfect blend of tradition and healthy eating with these irresistible Paleo Chinese Dumplings! Made with cassava flour and tapioca starch, these dumplings are entirely grain-free and gluten-free, making them a satisfying option for paleo and clean-eating enthusiasts. The filling features a savory mix of ground pork, finely shredded napa cabbage, and aromatic ginger and garlic, all seasoned with coconut aminos and sesame oil for a rich umami punch. Cooked using a pan-fry and steam method, these dumplings boast golden, crispy bottoms with tender, juicy interiors that will please any palate. Perfect as an appetizer, snack, or main course, serve them warm with extra coconut aminos for dipping to add a flavorful finishing touch. Whether you're reimagining a classic or discovering it for the first time, these paleo-friendly dumplings are sure to impress!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups cassava flour
• 0.5 cup tapioca starch
• 1 teaspoon sea salt
• 1 cup boiling water
• 2 tablespoons coconut oil
• 1 pound ground pork
• 1 cup napa cabbage, finely shredded
• 0.5 cup green onions, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper
• 2 tablespoons coconut oil, for frying

Directions

Step 1

In a large bowl, combine cassava flour, tapioca starch, and sea salt.

Step 2

Gradually stir in boiling water until a dough forms. Once cool enough to handle, knead in the coconut oil. Continue to knead until the dough is smooth and elastic. Cover with a damp cloth and set aside.

Step 3

Prepare the filling by mixing ground pork, shredded napa cabbage, green onions, grated ginger, minced garlic, coconut aminos, sesame oil, and black pepper in a separate bowl. Combine thoroughly.

Step 4

Divide the dough into 20 equal pieces and roll each piece into a small ball.

Step 5

On a flat surface, roll each ball into a thin circle, about 3 inches in diameter, using a rolling pin.

Step 6

Place a tablespoon of the filling mixture in the center of each dough circle.

Step 7

Fold the dough over the filling to form a half-moon shape and press the edges to seal. Crimp the edges with your fingers or a fork to ensure they don't unravel during cooking.

Step 8

Heat 2 tablespoons of coconut oil in a non-stick skillet over medium heat.

Step 9

Place the dumplings in the skillet and cook until the bottoms are golden brown, about 3-4 minutes.

Step 10

Add a few tablespoons of water to the skillet, cover, and let the dumplings steam for an additional 5 minutes, or until the filling is cooked through.

Step 11

Remove the lid and continue to cook for another 1-2 minutes to crisp up the bottoms.

Step 12

Transfer the dumplings to a plate and serve warm. Enjoy your paleo-friendly dumplings with additional coconut aminos if desired.

Nutrition Facts

Serving size	(1528.8g)

Amount per serving	% Daily Value*
Calories	3341.6

Total Fat 165.7g	0%
Saturated Fat 84.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 408.2mg	0%
Sodium 3227.7mg	0%
Total Carbohydrate 328.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 25.9g
Protein 126.8g	0%

Vitamin D 0IU	0%
Calcium 440.4mg	0%
Iron 13.0mg	0%
Potassium 1457.8mg	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: 45.0%

Protein: 15.3%

Carbs: 39.7%