Prawn & Pork Dumplings
Prawn & Pork Dumplings - Primal, Paleo, Kid Friendly and Clean Eating
Expanding tastes
As the kids get older, they get more open to trying new foods and different flavours. The use of garlic is no longer moaned about, the inclusion of cider apple vinegar and coconut aminos doesn’t need to be hidden; they like these flavours. The kids visit a local Chinese restaurant with their maternal grandparents now and then, this had led to requests like 'Can you make Chop Suey?' and 'Would you be able to make dumplings?'
Might not be ready for cabbage wrappers
While the kids are making giant strides towards eating a range of new foods, I think some of my takes of foods are a step too far. Cabbage may have been one of those steps too far. The boys loved the filling but weren't big fans of the wrappers; my thinking is the none doughy versions didn’t line up with their expectations. Not a complete loss, just an opportunity to make improvements in the future.
Prawn and Pork Dumplings
Prawn & Pork Dumplings Recipe
Ingredients
1 head cabbage, leaves separated and rinsed
2 cabbage leaves
1 tbsp. bacon fat
1 stalk celery, minced
1/2 small onion, minced
1/2 small carrot, grated
2 tbsp. coconut aminos
3 drops fish sauce
sea salt and black pepper
1/4 cup sliced spring onions
230g prawns, peeled, deveined, and minced
230g minced pork
1 tsp. minced fresh ginger
1 tsp. minced garlic
Sauce
1/4 cup coconut aminos
2 tbsp. sesame oil
2 tsp. cider apple vinegar
3 drops fish sauce
1 tbsp. lemon juice
2 tbsp. sliced spring onions
Prawn and Pork Dumplings Ingredients
Instructions
Steam all but 2 of the cabbage leaves for 5 minutes until the leaves are a darker green and soft.
Set the leaves to one side to cool.
Slice the remaining cabbage leaves into thin strips
Heat the bacon fat in a large pan, cook off the celery, onion, carrot, and cabbage strips with the coconut aminos and fish sauce.
Season with salt and pepper.
When the vegetables are soft, add the spring onion, prawns and pork mince with the ginger and garlic.
Once the pork and prawns are cooked, take the mix off the heat.
Lay out the steamed cabbage leaves ready to be filled.
Put two tablespoons of the meat filling in the centre of each cabbage leaf.
Fold the end of the leaf over the filling, fold the sides over and then the top of the leaf.
Secure the leaf with a toothpick to keep the filling securely in the leaf.
Place the dumplings back into the steamer for 5 minutes.
In a bowl, mix together, the coconut aminos, sesame oil, cider apple vinegar, fish sauce, and lemon juice with the spring onions.
Serve the dumplings hot with the dipping sauce.
Dipping dumplings
Practical bits
Prep time
15 minutes
Cooking time
25 minutes
Equipment
Steamer
Knife
Chopping board
Large pan
Tablespoon
Toothpicks
Bowl
Fork
Macros
Servings - 20
Calories per serving 74
Fat 4g
Carbs 6g
Protein 4g
* macro breakdown is estimated on average values of ingredients
