Paleo Har Gow Dumplings
Paleo Har Gow Dumplings with gluten-free har gow dumpling wrappers and dipping sauce! They are gluten, grain, and wheat-free and make the best Chinese crystal dumplings for your sunday brunch!
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.2 oz. rehydrated shiitake mushrooms (finely chopped (alt. 5 oz. fresh shiitake))
- ¼ lb. raw shrimp (peeled and deveined (see notes))
- ¼ lb. ground chicken thigh or ground pork
- ⅓ cup finely chopped Chinese chives or 3-4 bulbs scallions (finely chopped)
- 2.5 oz. shallots (finely chopped)
- ½ cup bamboo shoots (minced (optional))
- 1 large egg white (lightly whisk (alt. 1 tbsp olive oil))
- ½ tsp salt
- 1 tbsp coconut aminos
- 1-2 tsp toasted sesame oil
- ¼ tsp white pepper
- 2 tsp arrowroot starch
- 24 wrappers Paleo Har Gow Dumpling
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil or chili oil
- 1 tsp grated ginger
- 2 tsp aged balsamic vinegar (optional)
- tsp ½ hot red chili pepper sauce (optional)
Instructions
- 1
Har Gow Dumpling fillings:
- 2
Rehydrate shiitake overnight. Finely chop mushrooms, scallions, shallots, and bamboo shoots, if using.
- 3
In a bowl combine shrimp with ½ tsp salt and 1 ¼ cup water. Stir well and set it aside for 5-10 minutes. This will remove the slimy texture and keep it crunchy. Dump the water and rinse the shrimp a few times then finely mince them.
- 4
In a large mixing bowl, combine ingredients from mushrooms to arrowroot starch. Stir the mixture in 1 direction for about 2 minutes until the mixture becomes a bit sticky.
- 5
Wrap the bowl with a cling wrap and store in the fridge for up to 1 day in advance.
- 6
Form the dumplings:
- 7
Take 1 Paleo har gow dumpling wrapper. Add about 2 tsp dumpling filling in the middle. Bring the edges of the wrapper together toward the center, press the edges together to seal (there will be three sealed edges), pinch the dough to seal the edges well. Place the dumpling over a flat non-stick surface and cover it with a cling wrap so it won’t dry out.
- 8
Repeat the same process until you finish all the wrappers.
- 9
Steam the dumplings:
- 10
Place the dumplings over a bamboo steamer lined with parchment. Leave a little space between each dumpling so it won’t stick. You can also use a heat-proof plate if you don’t have a bamboo steamer.
- 11
Place the steamer over a wire rack. Cover with a lid and steam over medium heat for 7-8 minutes. The water should be more than simmering but not quite boiling.
- 12
Serve:
- 13
Allow the dumplings to cool for a few minutes before removing them from the steamer/plate. When they are fresh out of hot steamer the skin tends to be extra sticky. Serve with my Paleo dumpling dipping sauce.