I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
October 24, 2018 By Sarah White 2 Comments
These are the tastiest crispy grain-free dumplings you’ll ever make. I promise you won’t even miss the gluten and trans fats. Enjoy my new favourite comforting meal from This Doctor’s Kitchen:
In the past 5 years I’ve slowly made significant dietary decisions for the sake of my health. In order to finally resolve my skin, energy and digestion issues this doctor’s kitchen is now entirely gluten-free, dairy-free, sugar-free and egg-free (90% of the time, we do have backyard hens after all, and their fresh tasty eggs aren’t always easy to give up). When you know better, you do better, and after years of exploring my own health via trial and error and functional testing I’ve found that I can maintain optimal energy, performance, skin and digestion when I eat a ‘clean diet’ free of these common food allergens.
Even if you don’t have significant health issues (like yours truly) you can still benefit from eating fewer gut-disrupting grains and inflammatory dairy from time to time. I’ve made these homemade dumplings many times for dinner parties and they’re always a crowd-pleaser, even among my gluten-loving friends. This healthier recipe is grain-free, gluten-free, dairy-free and tastier than any takeout version that I’ve tried. They’re also surprisingly easy to make, with ingredients that you likely already have at home (the only “weird” ingredient here is cassava flour, which is easy to find at your health food store or online). I serve these little guys topped with the world’s best miso chili sauce and a side of asian cabbage slaw tossed in a sesame dressing for a special, satisfying comfort meal.
These are the best (and fairly easy) crispy grain-free dumplings you'll ever make. I promise you won't even miss the gluten and trans fats. Enjoy my new favourite comforting meal from This Doctor's Kitchen. This healthier recipe is grain-free, gluten-free, dairy-free and tastier than any takeout version that I've tried. They're also surprisingly easy to make, with ingredients that you likely already have at home (the only "weird" ingredient here is cassava flour, which is easy to find at your health food store or online). I serve these little guys topped with the world's best miso chili sauce and a side of asian cabbage slaw tossed in a sesame dressing for a special, satisfying comfort meal.
For the filling:
Dumpling wrappers:
To prepare filling:
Heat 1 tablespoon of the sesame oil in a wok of large skilled. Sauté the garlic and ginger until slightly bowed, stirring often. and over moderately high heat until slightly browned, stirring often. Add the raw shrimp, fish sauce, soy sauce, hot sauce and chopped chives to the garlic and ginger mixture in the pan and cook on medium heat for 4 minutes, stirring often until the ingredients are well incorporated and the shrimp is slightly pink.
To prepare the dumpling dough:
Heat 1 tbs coconut oil in a skillet over medium heat. While waiting for the coconut oil to melt mix together the dry ingredients for the dumplings then add the water and coconut milk and stir well until combined. Spoon 2 tbs of dough into the hot well-oiled skillet, and either swirl around or gently press down depending on the consistency of your batter (the coconut milk you use will have a big impact on the firmness of your batter) to make a small crepe. Flip your dumpling wrappers after 1 - 2 minutes and cook for an additional 1 - 2 minutes.
To assemble the dumplings:
Fill each dumpling wrapper with a small amount of the shrimp & chive filling. Fold one side over the other and press together the edges into the shape of a half moon. Gently place your dumplings back into the hot skilled with the remaining 2 tbs coconut oil and fry for a few minutes on each side until golden and crispy. Serve warm from the pan topped with additional fresh-chopped chives, a drizzle of sesame oil and a touch of your favourite hot sauce (local brand Okazu chili miso hot sauce is absolutely magical on these).
Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.
