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I miss dumplings. How about you? RECIPES

Answered on August 19, 2014
Created October 24, 2012 at 6:33 AM

This looks too delicious.

Anyone have any good dumpling recipes?

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on October 24, 2012
at 01:46 PM

I love Vietnamese spring rolls. I allow for (a lot of) rice and tapioca starch. They'd be a good tide-me-over.

F694fc245d03b64d6936ddb29f4c9306

(2613)

on October 24, 2012
at 12:34 PM

Ditto. I never thought I could give up rice and potstickers. Cavemen didn't know what they were missing.

81348acb7b886e2b32ca915d250268f3

(1022)

on October 24, 2012
at 07:01 AM

Dumplings were the last thing, after bread and pasta that I gave up. I miss em too.

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6 Answers

1
Cbdc8318738324492f2d5918868ce4c9

(1211)

on October 24, 2012
at 12:30 PM

This Dumpling Rolls Recipe is one idea, if you're okay with tapioca and rice ingredients.

i-miss-dumplings.-how-about-you?-recipes

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on October 24, 2012
at 01:46 PM

I love Vietnamese spring rolls. I allow for (a lot of) rice and tapioca starch. They'd be a good tide-me-over.

1
1da74185531d6d4c7182fb9ee417f97f

on October 24, 2012
at 07:59 AM

I don't eat it but you could always make stuff with rice paper if you're in the jaminet school of thought...

Barring that, there's all sorts of stuffed cabbage roll configurations you can come up with and I found this cool recipe for paleo Samosas. Might want to change the filling but they look neat. http://urbanposer.blogspot.com/2012/06/street-foods-samosas-wrhubarb-chutney.html

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on October 24, 2012
at 10:37 AM

The meat filling is usually pretty simple - minced/ground meat, scallions, cabbage, cillantro, etc...

The hard part is getting the wrapper right. I suppose either rice flour or coconut, or almond, or some combination thereof would work. Maybe with some eggs and some fat (melted ghee?) And of course it's a lot of work to sit there and put them together vs buying crap in a bag, but if you miss them enough, make'em yourself.

0
2ca37952cb05fee4fa1d228108d499e0

on October 24, 2012
at 10:20 AM

I'd be tempted to try to fashion a paleo version using nori wraps, but admit that I've never used them before. Don't know that you could duplicate that texture/mouthfeel.

You could always do a 'deconstructed' dumpling with pork sausage balls, and a ginger/scallion/coconut amino dipping sauce. Pair it with something starchy like sweet potato... or maybe a turnip hash.

0
319cdfcd8ec0467f34a3c5aeb2a5e045

on October 24, 2012
at 07:30 AM

oh, THAT kind of dumpling! It's a lot of work but I sometimes make a pot-sticker type thing, with cabgge steamed over chicken broth wrapped around a pork meatball. I think it tastes better than the real thing, so sometimes worth it!

As to the original recipe in the post, I'd use Chard. It's spinach like in taste so it would go well with lamb.

0
546870c4a5d609cffdebfc95e454c6c3

on October 24, 2012
at 07:10 AM

HA! I thought the same thing today. I swear! Paleo Chicken and Dumplings <-----This is what I am doing tomorrow night, tonight we had beef bourguignon. Instead of Agave though, as I find it too sweet, I would use honey or maple syrup instead.

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