Paleo Chinese Brunch Dim Sum: Scrumptious Gluten-Free Pork & Shrimp Dumplings in Broth

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz ground pork 6 oz shrimp, peeled and deveined 1 cup gluten
• free tapioca starch 4 cups chicken broth 2 tbsp coconut aminos 1 tbsp minced ginger 2 cloves garlic, minced 1/2 tsp sesame oil Salt and pepper, to taste Green onions, chopped, for garnish

Instructions

1. In a large bowl, combine the ground pork, shrimp, ginger, garlic, salt, and pepper. Mix well.
2. Gradually add tapioca starch into the pork and shrimp mixture until it forms a dough like consistency. Knead gently until the mixture is smooth.
3. Divide the dough into 12 equal portions. Roll each portion between your palms to form a ball, then flatten into a circular shape.
4. Fill each wrapper with the pork and shrimp mixture and seal the edges. Pleat the edges to create the traditional dim sum shapes. e) In a large pot, bring the chicken broth, coconut aminos, and sesame oil to a simmer. Add the dumplings and cook for 4 5 minutes until they float to the surface. f) Garnish with green onions before serving.

Chef’s Insight

Use a combination of shrimp and pork for a richer flavor and more complex texture in your dumplings.

Notes

Make sure to use gluten-free tapioca starch for a Paleo-friendly recipe.