AIP, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
Every time I catch up with immediate family for someone’s birthday they always order dumplings and because I can’t eat gluten I am always left out. But not anymore! Not only are these dumplings delicious but Gluten Free, Egg Free, Dairy Free, AIP and Paleo compliant, perfect for anyone with allergies.
This recipe is made to freeze as they actually cook better coming out of the freezer, so make a large amount and freeze in batches of 4-5 because they end up being quite large. They are the perfect meal straight out of the freezer and on your plate in 10-12 minutes.
Tip:
I always invite people over to help out and form a production line for putting the meat into the wrappers. Just place on a tray that can fit in your freezer and then when slightly frozen transfer to a freezer bag or container. Then when you are all done, take some out and cook for everyone to enjoy!
Dumpling filling
For the dumpling filling, I use pork mince, onion, garlic, carrot, zucchini, cucumber, spinach, lettuce. I use a food processor to chop up the vegetables. I finely chop up the onion and garlic by hand and fry in a carbon steel frying pan. Once the onion and garlic are cooked I then add the hand chopped spinach and lettuce that only takes about 5 minutes to shrink and cook.
Next step is to get a stainless steel mixing bowl and put all the chopped ingredients in it, add the cooked garlic, onion, spinach, lettuce to the bowl. Now add the pork mince, herbs, spices, add both coconut aminos, sesame oil and salt and pepper. Now mix it all together to combine.
Are they AIP?
These dumplings are AIP because the wrappers are made with cassava flour, arrowroot flour, salt and boiling water.
Why do you use Stainless Steel bowls?
Stainless steel mixing bowls are better to use than plastic ones because they leak chemicals into your food. Stainless steel bowls are light and don’t stain when you use acid foods like tomato’s and beetroot and don’t have any chemicals. Glass bowls can easily break and are quite heavy to lift and carry. Stainless steel bowls can take hot boiling water or cold foods and can be used over pots on the stove top
Why do you use a wooden spoon?
I use wooden spoons when mixing anything in my stainless steel mixing bowls because it doesn’t scratch the bowl.
I use stainless steel spatula’s when cooking with my carbon steel frying pan because the plastic melts if used with these pans and wood is not as easy to pick things up, steel is fine as it doesn’t scratch.
Why make homemade Dumplings?
There are no restaurants and takeaway places doing gluten free dumplings at the moment, but they are worth making from scratch, even though they take a bit of time to make.
Can you freeze the Dumplings?
I always make a big batch of dumplings because it’s a long process to make them. I freeze them into small freezer bags or glass containers which is easy when you need something quick to eat and can’t be bothered cooking.
Can you freeze cooked Dumplings?
Yes you can freeze cooked dumplings. The best way to reheat them is in a frying pan with a little bit of olive oil and water to cover the bottom of the frying pan. Cook for 5 minutes on high heat with the lid on and then take the lid off at the end and cook for a minute to crisp up the bottom.
Tip:
I tried re heating the dumplings in the air fryer and oven but they both made the top of the dumpling go hard and crisp.
Why do you use Coconut Aminos BBQ?
I use coconut aminos BBQ because it is the perfect alternative to soy a sauce for people who have allergies because it is gluten free, soy free, dairy free, has no added sugars, is organic and can be used by people who are Vegan, Paleo, Whole 30 and Keto and AIP.
The coconut flowers nectar is grown on organic farms in Indonesia and is harvested by hand for Big Trees Farms.
Why do you use Coconut Aminos?
I use coconut aminos Naked instead of soy sauce to make stir fry sauces, dumpling/spring roll sauce, to dip chips into, you can put it on vegetables, over grilled meats or fish or with any rice dish, to add flavour to a dressing or marinade.
Who invented Dumplings?
Zhang Zhongjing, is believed to be the inventor of dumplings, he was a Chinese medicine practitioner who lived in the Eastern Han Dynasty, 206BC to 220AD was the second imperial dynasty of China .
It is believed that when Zhang returned to his hometown during winter, that he found lots of people had frostbite in their ears. So he made a mixture of lamb, chilli and warm herbs and wrapped it in dough. He then folded them into the shape of an ear, cooked them in water and distributed them to the poor.
How to cook dumplings?
Potstickers is another name for Dumplings that China created which is usually made from wheat flour for the wrappers with a meat and vegetable filling.. There are a few different ways to cook a dumplings like pan fried, deep fried, boiled and steamed.
There are seven different types of dumplings from boiled, potstickers, soup dumpling, pan fried soup dumpling, har gow, shumai and wontons
What’s the difference between Japanese and Chinese dumplings?
Japanese gyoza have very thin wrappers that are perfect for teppan griddle cooking. Chinese potsticker wrappers are doughier and thicker.
Why do you use Cassava Flour?
I use Cassava flour because it is allergy friendly and it is gluten free, dairy free, egg free, yeast free, soy free, nut free and is AIP compliant and suitable for vegans and paleo.
Cassava flour is the main flour I use for dumplings, pizza base, donuts wraps and pancakes and lots more recipes.
Why do you use Arrowroot flour?
I use arrowroot flour to thicken my sauces and soups if they are too liquidly.
Ready to start cooking….
The first step to making AIP dumplings is to finely cut up all the vegetables. I use a food processor to cut up the zucchini, cucumber, carrot. Once it is all chopped up from the food processor, put it all in a big stainless steel mixing bowl.
I then finely chop by hand the onion and garlic and fry in a frying pan until slightly brown. Then I roughly cut up the spinach and lettuce and fry with the garlic and onion, the spinach and lettuce will shrink in size so you don’t need to cut it up into small pieces. It only takes 5 minutes for it to shrink in size, once it’s cooked, add the onion, spinach and lettuce to the stainless steel mixing bowl.
Now add the pork mince, herbs, salt, pepper and sauces and combine all together.
Now that the filling is done, it’s time to make the wrappers. Combine the cassava flour, arrowroot flour, salt and boiling water in a stainless steel mixing bowl until it forms a ball like the picture below.
Now keep dividing the ball into half’s until you get to small size like the picture below.
Flatten the ball between two baking sheets and roll into a flat disc, about the thickness of a coin, but not too thin or it will break. Peel the first baking sheet off the wrapper without it sticking to the paper, now flip the wrapper onto the baking sheet paper you just took off.
Tortilla Press
If you would rather use a tortilla press that can be a lot easier, but again you will have to use parchment paper between the top and bottom or it will stick. I have the one shown below and it works quite well, some are cheaper but down’t work as well and can scratch your bench, or are to small, this one can be used to make wraps as well.
Now add a small amount of filling mixture onto the wrapper, now fold opposite sides upwards and pinch together to join.
Put a tablespoon of olive oil on the bottom of the frying pan and spread evenly.. Put the dumplings in and cook on a medium heat. The wrapper mixture make 32 big dumpling,’s, now cook 8 in the frying pan.
Tip:
I put too much oil in the frying pan, you only need to put a tablespoon of oil in. It was spitting a lot and ran out of water so I had to top up the water, they were harder to cook.
Wait a couple of minutes while on medium heat, then add water to the frying pan. The bottom of the frying pan should be covered with water. It’s usually about a cup of water depending on the size of your pan.
Why do you use Carbon Steel frying pan?
There is no teflon covering, so I use carbon steel frying pans. Teflon is constructed of substances that, even with a minor damage, can leach chemicals into food when heated to a high temperature. Without a coating, carbon steel frying pans are incredibly simple to clean. With my carbon steel frying pan, I only use steel spatulas since they won’t melt and leach toxins into your food like plastic ones do.
Now put the lid over the dumplings and cook for 10-12 minutes. Check every couple of minutes to make sure the water hasn’t evaporated, if it has add a bit more water.
Once the 10-12 minutes is up, take the lid off and cook for a couple of minutes until the bottom of the dumplings goes crispy and all the water has evaporated.
Dumpling Sauce
Combine in a bowl.
½ tsp Sesame oil swap for avocado oil for AIP/Paleo
1 tbsp Coconut Amino Naked
1 tbsp Coconut Amino BBQ
½ tsp Garlic powder
½ tsp Onion powder
1 tsp Sauerkraut (optional)
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 tbsp Coconut Amino Naked
- 1 tbsp Coconut Amino BBQ
- 1 tsp Sesame oil Swap for avocado oil for AIP/Paleo
- 1 tsp Garlic Powder
- ½ tsp Black Pepper Leave out for AIP
- 1 dash White Pepper Leave out for AIP
- 1 tsp Salt
- 1 tsp Onion Powder
- ½ tsp Coriander Leaves
- 1 tsp Italian Mixed herbs
- 1 tsp Ground Coriander Leave out for AIP
- 2 Zucchini
- 2 Cucumber
- 1 Carrot
- 2 Onion
- 2 Garlic cloves
- 1 cup Spinach
- ½ Lettuce Iceberg
- 2 kg Pork mince
- 3 cups Cassava flour wrapper
- Âľ cup Arrowroot flour wrapper
- 1½ tsp Salt wrapper
- 2ÂĽ cup Boiling water wrapper
- ½ tsp Sesame oil dipping sauce, swap for olive oil AIP/Paleo
- 1 tbsp Coconut Amino Naked dipping sauce
- 1 tbsp Coconut Amino BBQ dipping sauce
- ½ tsp Garlic powder dipping sauce
- ½ tsp Onion powder dipping sauce
Instructions
- Finely chop up all vegetables. Cut up the onion and garlic and fry until lightly brown.
- Add the meat and herbs, sauces, salt and pepper.
- Combine everything.
Wrapper Instructions
- Put wrapper ingredients into a bowl and mix, it should form a large dough that's not too sticky.
- Create a ball and divide into 2, then wrap one in glad wrap and put to the side.
- Start dividing in half until you get to small size around 20c piece thickness size balls.
- Flatten the ball between two baking sheets and roll into a flat disc.
- Place a small amount of mixture in the center then wrap over the sides and close.
- You can now freeze or cook.
- To cook just place oil in a pan on medium heat then place the dumplings around.
- Heat for 1 minute and then put a lid on while you add enough water to cover the bottom, then close lid and let cook for 10 minutes.
- Combine all dipping sauce ingredients on a small plate or bowl.
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