Paleo Steamed Shrimp Dumplings

Delight in the perfect fusion of flavor and healthy eating with these **Paleo Steamed Shrimp Dumplings**, a grain-free take on a classic favorite. Crafted with a tender cassava flour and tapioca starch dough, these dumplings encase a succulent shrimp filling flavored with aromatic garlic, ginger, and cilantro, and a touch of umami from coconut aminos. Steamed to perfection in a bamboo or metal steamer, they offer a light, guilt-free indulgence that fits perfectly into Paleo and gluten-free diets. Ready in just 40 minutes, these dumplings make an elegant appetizer or satisfying main course, especially when paired with extra coconut aminos for dipping. Whether you're new to Paleo cooking or a seasoned pro, this recipe is sure to impress with its fresh ingredients and wholesome flavors.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Cassava flour
• 2 tablespoons Tapioca starch
• 2 tablespoons Coconut oil
• 1 cup Boiling water
• 1 cup Raw shrimp (deveined and peeled)
• 1 tablespoon Coconut aminos
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (finely grated)
• 2 stalks Green onions (finely sliced)
• 2 tablespoons Cilantro (chopped)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Directions

Step 1

In a medium mixing bowl, combine the cassava flour and tapioca starch.

Step 2

Heat the coconut oil in a small saucepan until melted. Pour it into the flour mixture and stir to combine.

Step 3

Gradually add the boiling water while mixing until a dough forms. Once cool enough to handle, knead the dough on a clean surface until smooth. Cover with a damp towel and set aside.

Step 4

To make the filling, finely chop the shrimp or pulse in a food processor until coarsely ground. Transfer to a bowl.

Step 5

Add the coconut aminos, garlic, ginger, green onions, cilantro, sesame oil, sea salt, and pepper to the shrimp. Mix well to combine.

Step 6

Divide the dough into small, equal portions (about the size of a ping pong ball). Roll each portion into a thin circle using a rolling pin, placing them between two pieces of parchment paper to prevent sticking.

Step 7

Spoon a small amount of shrimp filling into the center of each dough circle. Carefully fold the wrapper over the filling, pinching the edges to seal and create a half-moon shape.

Step 8

Prepare a bamboo or metal steamer by lining it with parchment paper or steaming liners to prevent sticking. Place the dumplings in the steamer, ensuring they do not touch.

Step 9

Bring a pot of water to a boil and set the steamer over the pot. Cover and steam the dumplings for 8-10 minutes, or until the wrapper is tender and the shrimp is fully cooked.

Step 10

Serve the dumplings warm with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(708.1g)

Amount per serving	% Daily Value*
Calories	1109.4

Total Fat 43.3g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 446.2mg	0%
Sodium 1718.4mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 3.5g	0%
Total Sugars 8.8g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 239.3mg	0%
Iron 3.6mg	0%
Potassium 1059.8mg	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: 35.3%

Protein: 21.6%

Carbs: 43.0%