Paleo Steamed Vegetable Dumplings

Delight in a healthy twist on a classic favorite with these Paleo Steamed Vegetable Dumplings! Crafted with a grain-free dough made from tapioca flour, coconut flour, and arrowroot starch, these dumplings are tender yet sturdy, perfect for holding a vibrant, flavor-packed filling. The savory mix of zucchini, carrots, and shiitake mushrooms is enhanced with garlic, fresh ginger, and coconut aminos, delivering an umami-rich bite in every morsel. Gently steamed to perfection, these dumplings are both gluten-free and dairy-free, aligning seamlessly with paleo-friendly diets. Whether enjoyed as an appetizer, snack, or light meal, serve them warm with a side of coconut aminos for dipping to elevate the experience. Perfect for meal prepping or sharing with friends, these dumplings are as nourishing as they are delicious!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Tapioca flour
• 0.25 cup Coconut flour
• 2 tablespoons Arrowroot starch
• 0.5 cup Hot water
• 2 teaspoons Coconut oil
• 0.5 cup Zucchini
• 0.25 cup Carrot
• 0.25 cup Shiitake mushrooms
• 1 clove Garlic
• 1 teaspoon Fresh ginger
• 1 tablespoon Coconut aminos
• 1 teaspoon Sesame oil (optional)
• 0.25 teaspoon Sea salt
• 0.125 teaspoon Black pepper

Directions

Step 1

In a medium bowl, combine the tapioca flour, coconut flour, and arrowroot starch.

Step 2

Add the hot water and coconut oil to the dry ingredients, mixing well with a spoon or spatula until the dough begins to come together.

Step 3

Knead the dough gently with your hands until it forms a smooth, pliable ball. Cover it with a damp kitchen towel and set it aside.

Step 4

Prepare the filling by finely chopping the zucchini, carrot, and shiitake mushrooms. Mince the garlic and grate the ginger.

Step 5

In a skillet over medium heat, sauté the garlic and ginger in a teaspoon of coconut oil until fragrant, about 1 minute.

Step 6

Add the zucchini, carrot, and mushrooms to the skillet, cooking until softened, about 3-5 minutes.

Step 7

Stir in the coconut aminos, sesame oil (if using), sea salt, and black pepper. Remove the vegetable mixture from the heat and set it aside to cool slightly.

Step 8

Divide the dough into small, equal-sized balls (about 1 tablespoon each). Roll each ball into a thin, circular wrapper using a rolling pin.

Step 9

Place a small amount of the vegetable filling (about 1 teaspoon) in the center of each wrapper.

Step 10

Fold the wrapper in half and pinch the edges together to seal, forming a crescent-shaped dumpling. Repeat with the remaining dough and filling.

Step 11

Line a steamer basket with parchment paper or a cabbage leaf to prevent sticking.

Step 12

Arrange the dumplings in the steamer basket in a single layer without overlapping.

Step 13

Steam the dumplings over boiling water for 8-10 minutes, or until the wrappers are translucent and cooked through.

Step 14

Carefully remove the dumplings from the steamer and let them cool slightly before serving.

Step 15

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

Nutrition Facts

Serving size	(497.2g)

Amount per serving	% Daily Value*
Calories	1030.7

Total Fat 37.5g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1724.3mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 16.8g	0%
Total Sugars 17.3g
Protein 7.9g	0%

Vitamin D 3.1IU	0%
Calcium 88.8mg	0%
Iron 4.8mg	0%
Potassium 561.8mg	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: 32.4%

Protein: 3.0%

Carbs: 64.6%