I don’t know about you, but sometimes I miss potstickers and wontons.
I’m not saying that I miss them enough to order Chinese take out, but the flavors and textures of those little Asian dumplings make powerful memories. Luckily for all of us, these cabbage-wrapped dumplings have all the flavor of their gluten-wrapped predecessors without the digestive distress, skin irritation, or brain fog.
Most Asian dumplings use soy sauce and sugar in the filling—you won’t find any of that here.
Enter, Paleo-friendly dumplings (or potstickers). I can assure you that the combination of coconut aminos, fish sauce, garlic, ginger, and minced vegetables creates a solid flavor base for the shrimp and pork. Surround that with lightly steamed Napa cabbage leaves and you have nutrient-packed dumplings that are simply delicious.
I love these shrimp & pork cabbage rolls because they are so flexible. They are hearty enough to serve as a main dish, with lots of protein and veggies packed into these little bundles, but they would also make lovely appetizers or a quick, on-the-go snack. And it is easy to swap out ingredients if you are sensitive to seafood or don’t eat pork. They are also AIP-friendly!
If you already own a copy of The 21-Day Sugar Detox Cookbook, this recipe is in the book! You have it at your fingertips already. If you don’t already own the book, I highly recommend grabbing a copy to not only have this recipe handy at all times, but over 100 others that are all Paleo-friendly as well as 21DSD approved (of course)!
Easy Recipe: shrimp & pork cabbage-wrapped dumplings
grain-free • gluten-free • dairy-free • nut-free • 21DSD*
PREP TIME: 30 min
COOKING TIME: 20 min
YIELD: 4 servings
NUTRITION INFO: see below
- 1 head napa cabbage, leaves separated and rinsed
FOR THE FILLING
- 2 cabbage leaves (from head of napa cabbage, above)
- 1 tablespoon cooking fat*
- 1 stalk celery, minced (1/4 cup)
- 1/2 small onion, minced (1/4 cup)
- 1/2 small carrot, shredded (1/4 cup)
- 2 tablespoons coconut aminos**
- 3 drops fish sauce**
- sea salt and black pepper
- 1/4 cup sliced green onions (scallions)
- 8 ounces shrimp, peeled and deveined, pulsed in food processor or minced
- 8 ounces ground pork
- 1/2 to 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
FOR THE SAUCE
- 1/4 cup coconut aminos**
- 2 tablespoons cold-pressed sesame oil
- 2 teaspoons organic rice vinegar
- 3 drops fish sauce**
- 1 tablespoon fresh lime juice
- 2 tablespoons sliced green onions (scallions)
Place all except 2 of the large cabbage leaves in a large pot over 1 inch of boiling water. Steam for 5 minutes or until the leaves become brighter green in color and soft/pliable, then set them aside until the filling is cooked.
Make the filling: Slice the remaining raw leaves into very thin strips. In a large skillet over medium heat, melt the cooking fat and then sauté the celery, onion, carrot, and cabbage strips together with the coconut aminos and fish sauce. Season with salt and pepper to taste. When the vegetables are soft, after about 5 minutes, add the green onion, shrimp, and ground pork to the pan along with the ginger and garlic. Stir well to combine, breaking up the pieces of meat so that the meat and vegetables are evenly dispersed. Once the pork is no longer pink and the shrimp is no longer translucent, about 5 minutes, remove the mixture from the heat.
Lay a cabbage leaf on a flat surface and spoon a small amount (about 2 tablespoons) of the filling into the center. Fold the end up around the filling, then the sides, and continue to roll the dumpling until it is wrapped. Secure the end of the cabbage leaf with a toothpick so that it remains tightly wrapped against the dumpling, holding the filling inside. Continue with the remaining cabbage leaves and filling until all ingredients are used up.
Make the sauce: Whisk all ingredients in a small mixing bowl.
Serve warm with the dipping sauce.
- Don’t eat pork?
Make these with just shrimp, or combine the shrimp with ground chicken or turkey instead of pork.
- Can’t eat seafood?
Replace it with more pork instead.
Yes, you can enjoy this recipe while on The 21-Day Sugar Detox.
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