Steamed Dumplings (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Asian/Chinese/Korean-inspired
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 dumplings
Who needs wheat flour dumpling skins (commercial ones of which, btw, have an ingredient list reminiscent of industrial manufacturing) when you can make your own homemade ones out of kickass alternative flours? Tigernut flour is the secret here to a workable dough - once you have that everything else just falls into place. Let the dumpling games begin!

Addendum: Added a different dumpling dough recipe based on reader feedback and variability with tigernut flour - the 2nd one should also work for steamed dumplings (and uses only cassava products).
  • Original dough recipe:
  • 1 c tapioca flour or arrowroot starch
  • 1 c tigernut flour
  • 1 tsp sea salt
  • 1 tb olive oil or avocado oil
  • ½ c water (start with this and add more in small amounts as needed to bring dough together/keep it moist)
  • Alternative dough recipe:
  • 1.5 whole pieces boiled cassava (~1+ cup when blended + packed after cooking)
  • ½ c Otto's cassava flour
  • 1 tsp sea salt
  • 2 tb avocado or olive oil
  • Filling
  • Whatever your heart desires...standard is ground meat mixed with scallions or chives, you could do sausage, or a veggie option. (I personally used these to get rid of a random stir fry of chicken livers, kale, golden beets, onion & garlic. Not traditional but still tasty ;) ).
  1. Prepare filling (if in doubt saute some ground beef/pork/turkey in olive oil with onions, garlic, cabbage, and scallions. I like to pre-cook my filling but it's also not necessary as long as you steam thoroughly).
  2. Make dough by adding the ingredients in order listed. Pliable dough ball should form. If dough seems too sticky/wet, add more tapioca/arrowroot starch until it doesn't stick to your hands. If dough is too crumbly, add more water. (You may need to re-moisten the dough a bit as you go along.)
  3. For alternative dough: blend/food process cooked cassava until smooth, then add in cassava flour and other ingredients. Workable dough ball should form. Continue as follows.
  4. Tear off quarter sized pieces of dough and flatten into 5-inch circles (you can roll out the whole dough and cut out circles, or just do them individually/manually). The circle edges should be a bit thinner than the interior. Spoon 2 tsps - 1 tb of filling into the center each, and seal the edges to form a semi-circle. (With no gluten, they're more delicate than wheat-skin dumplings, so this process is a bit delicate).
  5. Connect the points of the semi-circle to form the dumpling shape (or keep them as semi-circles if you want to steam or fry them as potstickers). (Helpful instructional video here.)
  6. Steam for around 10 minutes in a steamer pan/basket lined with parchment paper. (You can also fry & steam these like potstickers.) Serve with coconut aminos and mild or homemade kimchi!
Recipe by Flash Fiction Kitchen at