Whole30 Homemade Dumplings

Satisfy your comfort food cravings with these mouthwatering Whole30 Homemade Dumplings, a grain-free and dairy-free twist on a beloved classic. Made with a nutrient-packed almond flour and arrowroot powder dough, these dumplings are stuffed with a savory filling of ground chicken, finely shredded cabbage, aromatic garlic, and fresh ginger. The recipe perfectly balances wholesome ingredients with bold, umami flavors from coconut aminos and a touch of seasoning. Whether steamed or skillet-fried, these dumplings are tender, flavorful, and entirely Whole30-compliant, making them an irresistible choice for a healthy appetizer, snack, or light meal. Serve warm and pair with your favorite Whole30-approved dipping sauce for the ultimate guilt-free indulgence!

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 cup Arrowroot powder
• 3 large Eggs
• 2 tablespoons Coconut aminos
• 1 pound Ground chicken
• 3 stalks Green onions, chopped
• 1 cup Cabbage, finely shredded
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Coconut oil
• 0.25 cup Water

Directions

Step 1

In a large mixing bowl, combine almond flour and arrowroot powder together.

Step 2

Create a well in the center of the flour mixture and add 2 eggs and water. Mix until a cohesive dough forms. The dough should be slightly sticky but firm enough to hold together.

Step 3

Transfer the dough onto a piece of parchment paper; knead gently until smooth. Cover with a damp cloth and let rest while preparing the filling.

Step 4

In a large skillet over medium heat, add coconut oil. Once melted, add garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 2 minutes.

Step 5

Add ground chicken to the skillet. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks.

Step 6

Stir in cabbage, coconut aminos, sea salt, and black pepper. Cook for another 3-4 minutes or until cabbage is soft. Remove from heat and let the filling cool.

Step 7

Divide the dough into 20 equal parts. Roll each part into a ball and flatten into thin circles on parchment paper to about 3 inches in diameter.

Step 8

Place a spoonful of filling into the center of each circle. Lightly beat the remaining egg in a small bowl and use it to brush the edges of the dough circles. Fold the circles over and press the edges to seal the dumplings, crimping the edges with your fingers or a fork.

Step 9

In a clean skillet or steamer, place the dumplings in a single layer over medium heat. If using a skillet, you may need to add a small amount of coconut oil. Cover with a lid and steam for 5-7 minutes, ensuring the dough is cooked through.

Step 10

Garnish with the green parts of the green onions before serving. Enjoy the dumplings warm, dipped in extra coconut aminos or your preferred Whole30 compliant dipping sauce.

Nutrition Facts

Serving size	(1404.7g)

Amount per serving	% Daily Value*
Calories	3209.0

Total Fat 175.1g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 942.7mg	0%
Sodium 3430.1mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 35.2g	0%
Total Sugars 20.2g
Protein 153.5g	0%

Vitamin D 123IU	0%
Calcium 809.6mg	0%
Iron 22.1mg	0%
Potassium 3257.7mg	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: 47.3%

Protein: 18.4%

Carbs: 34.3%