Shrimp & Pork “Dumpling” Soup (Paleo, Primal, AIP, Whole30)

Posted by Stephanie Meyer on Feb 9, 2019 at 3:17pm

Broth bosses! I have a few fresh new moves that I think you’ll really enjoy.

It’s been shockingly cold in Minnesota – even for Minnesota – and when that happens, it’s either time to leave town or head for the kitchen. (Or a bath, but you don’t need a recipe for that. Or do you? Giant aside here, but if you’re interested in removing chlorine from your bath water, check out this article.)

In the summer, I tend to make broth in my Instant Pot. But in the winter, I welcome the heat that a stovetop simmer throws off. And you know what? I also welcome the fragrance. When it’s -27 degrees F, which it was last week, the outdoors smell like…not much. Ha! That makes a rich, meaty broth, bubbling with herbs and warm spices, nothing short of fragrant, hygge heaven.

Here’s what I would suggest: make this recipe for Rich Chicken Broth, but add one star anise pod, a couple of cardamom pods (gently crushed), and a 2-inch piece of fresh ginger, thinly sliced (no need to peel). Any good broth will do (in fact, good rich broth is key), but I think you’ll love that subtle combination with this soup. (For AIP, just add the fresh ginger, not the seed spices.)

I made this soup for my dear friend and designer Kim Kalina of Green Olive Design, by the way. We had a planning meeting last week (lots of fun things coming up). She declared it one of the best soups she’s ever had – I hope that you agree!

OK friends, it’s currently heavily snowing on top of a thick sheet of ice that Mother Nature slicked up the Twin Cities with yesterday. I decided to write offsite for awhile today, because as much as I love my home office, even I can get tired of the same scenery. Wish me luck slip-sliding home!

Shrimp & Pork “Dumpling” Soup (Paleo, Primal, AIP, Whole30)
Serves 4

Note: I have you cook the dumplings in a separate pot of water because 1) they require quite a bit of liquid to cook in, and 2) they make the liquid quite cloudy and unattractive. The pictured dumplings are larger than I would ideally make them. I give instructions for a smaller size, below. Even though the dumpling ingredients are headed for the food processor, I find that coarsely chopping them ahead of time results in a more even texture.

For the broth:
1 tablespoon avocado oil
4 shiitake mushrooms, thinly sliced
2 cups thinly sliced Napa cabbage
1 clove garlic, minced
4 cups rich chicken broth
2 tablespoon rice wine vinegar (substitute apple cider vinegar for AIP/Whole30 and use only 1 tablespoon)
1 tablespoon tamari (substitute coconut aminos for AIP/Whole30)
Sea salt

For the dumplings:
3 scallions, chopped (plus more for serving)
1 clove garlic, chopped
1/4 cup chopped cilantro (plus more springs for serving)
1/2 pound peeled and deveined wild shrimp, chopped
1/2 pound ground pork
1/2 teaspoon powdered ginger
Pinch of Chinese Five Spice powder (optional; skip for AIP)
2 tablespoons arrowroot starch
1/2 teaspoon sea salt

Garnishes:
4 springs cilantro, torn
2 scallions, sliced thinly
8 mint leaves, torn
8 basil leaves, torn
12 thin slices jalapeno (skip for AIP)
2 radishes, sliced thinly

Make the broth:
Set a large saucepan over medium heat. Add oil and when the pan is hot, add mushrooms, cabbage, and garlic. Saute until vegetables are wilted, about 10 minutes. Add broth to the pan and bring to a boil. Turn heat to low, cover pan, and simmer until vegetables are tender, another 10 minutes. Stir in vinegar and tamari (or aminos). Add sea salt to taste, if needed. Keep warm.

Meanwhile, make the dumplings:
Fill a Dutch oven or stockpot with salted water and bring to a boil.

While water heats, add scallions, garlic, and cilantro to the bowl of a food processor. Puree to mince. Add shrimp and process until very finely chopped. Add the ground pork, spices, starch, and salt and puree until smooth.

Set out a baking sheet lined with parchment paper. Wet hands with cold water – the dumpling mixture will be quite sticky – and roll out dumpling balls about 1-inch in diameter. Place balls on baking sheet as you go.

When you’re done rolling out all the dumpling balls, add several of them to the pot of boiling water (I cooked them in 2 batches). Set a timer for 10 minutes. Let water come back to a boil, then turn to medium-low so water is simmering. After 10 minutes, use a slotted spoon to transfer dumplings to the broth mixture. Repeat with remaining balls.

To serve:
Ladle broth and dumpling balls into large bowls. Top with garnishes and serve immediately.

 

 


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