Paleo Ha Gau (Har Gow) - Cantonese Shrimp Dumplings
Experience a fresh, paleo twist on an iconic dim sum favorite with these Paleo Ha Gau (Har Gow) – Cantonese Shrimp Dumplings. This gluten-free and grain-free version features elastic dumpling wrappers made from coconut flour and tapioca starch, delicately encasing a flavorful filling of succulent shrimp, crunchy bamboo shoots, aromatic ginger, and chives. Steamed to perfection, these dumplings boast a translucent, chewy wrapper with a savory burst of umami in every bite. Whether you're following a paleo lifestyle or simply seeking a new culinary adventure, these shrimp dumplings deliver authentic flavors with a health-conscious spin. Perfect as an appetizer, snack, or part of your dim sum spread, they're a must-try for any Asian-inspired dining experience.
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 50 grams Coconut flour
- 75 grams Tapioca starch
- 0.5 teaspoon Salt
- 1 teaspoon Sesame oil
- 25 grams Tapioca starch (for dusting)
- 180 milliliters Hot water
- 30 grams Bamboo shoots, finely chopped
- 1 teaspoon Ginger, grated
- 1 tablespoon Chives or green onions, finely chopped
Directions
Step 1
Start by finely chopping the shrimp and set aside in a medium mixing bowl.
Step 2
Add the finely chopped bamboo shoots, grated ginger, chopped chives or green onions, sesame oil, and a pinch of salt to the shrimp. Mix well until all ingredients are fully integrated. Set aside.
Step 3
In a large mixing bowl, combine the coconut flour and tapioca starch. Mix thoroughly to ensure even distribution.
Step 4
Gradually add hot water to the flour mixture, stirring continuously with a spoon or spatula until a dough forms. You want the dough to be cohesive but not sticky.
Step 5
Once the dough is cool enough to handle, knead it on a surface lightly dusted with tapioca starch until it is smooth and elastic.
Step 6
Divide the dough into small balls, each weighing approximately 15 grams. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Step 7
Flatten each dough ball into a thin circle using a rolling pin, aiming for a diameter of about 8 centimeters. The edges should be slightly thinner than the center.
Step 8
Place about a teaspoon of the shrimp filling in the center of each dough circle.
Step 9
Carefully fold the dumpling over the filling to create a semi-circle, pressing the edges firmly to seal. Use folding techniques or pleats to give a traditional Ha Gau appearance.
Step 10
Prepare a steamer by lining it with parchment paper or lightly oiling it to prevent sticking. Arrange the dumplings in the steamer, leaving enough space between each.
Step 11
Steam the dumplings over boiling water for about 8-10 minutes or until the shrimp filling is cooked through and the wrapper becomes translucent.
Step 12
Remove from heat and allow to cool slightly before serving. Enjoy as they are, or with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
| Serving size | (631.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 937.3 |
| Total Fat 23.8g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 488.2mg | 0% |
| Sodium 1715.1mg | 0% |
| Total Carbohydrate 121.1g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 7.5g | |
| Protein 70.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.9mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1120.4mg | 0% |
Source of Calories