Grain-free Shrimp & Chive Dumplings
These are the best (and fairly easy) crispy grain-free dumplings you'll ever make. I promise you won't even miss the gluten and trans fats. Enjoy my new favourite comforting meal from This Doctor's Kitchen. This healthier recipe is grain-free, gluten-free, dairy-free and tastier than any takeout version that I've tried. They're also surprisingly easy to make, with ingredients that you likely already have at home (the only "weird" ingredient here is cassava flour, which is easy to find at your health food store or online). I serve these little guys topped with the world's best miso chili sauce and a side of asian cabbage slaw tossed in a sesame dressing for a special, satisfying comfort meal.
Ingredients
For the filling:
- 1 bunch of chives, chopped
- 1 tsp fresh ginger, minced
- 2 cloves garlic, finely chopped
- 1 bag organic wild-caught raw shrimp, each individual shrimp should be chopped into 4 - 5 pieces.
- 1 tsp chili flakes / sriracha hot sauce / gochujang (whichever you prefer/have on hand).
- 1 tbs sesame oil or avocado oil
- 2 tsp soy sauce or coconut aminos
- 1 tsp fish sauce
- salt & pepper to taste
- 2 tbs cup coconut oil - for frying
- Grain-free dumpling dough (see below)
Dumpling wrappers:
- 1/2 cup cassava flour
- 2/3 cup blanched almond flour
- 1 cup coconut milk
- 1 egg (optional, you can omit if avoiding eggs).
- 1/2 cup warm water
- 1 tsp sea salt salt
- 1 tbs coconut oil
Instructions
To prepare filling:
Heat 1 tablespoon of the sesame oil in a wok of large skilled. Sauté the garlic and ginger until slightly bowed, stirring often. and over moderately high heat until slightly browned, stirring often. Add the raw shrimp, fish sauce, soy sauce, hot sauce and chopped chives to the garlic and ginger mixture in the pan and cook on medium heat for 4 minutes, stirring often until the ingredients are well incorporated and the shrimp is slightly pink.
To prepare the dumpling dough:
Heat 1 tbs coconut oil in a skillet over medium heat. While waiting for the coconut oil to melt mix together the dry ingredients for the dumplings then add the water and coconut milk and stir well until combined. Spoon 2 tbs of dough into the hot well-oiled skillet, and either swirl around or gently press down depending on the consistency of your batter (the coconut milk you use will have a big impact on the firmness of your batter) to make a small crepe. Flip your dumpling wrappers after 1 - 2 minutes and cook for an additional 1 - 2 minutes.
To assemble the dumplings:
Fill each dumpling wrapper with a small amount of the shrimp & chive filling. Fold one side over the other and press together the edges into the shape of a half moon. Gently place your dumplings back into the hot skilled with the remaining 2 tbs coconut oil and fry for a few minutes on each side until golden and crispy. Serve warm from the pan topped with additional fresh-chopped chives, a drizzle of sesame oil and a touch of your favourite hot sauce (local brand Okazu chili miso hot sauce is absolutely magical on these).
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/grain-free-shrimp-dumplings/