Sadly the worlds of Paleo and Dim Sum are almost entirely mutually exclusive. Never the twain shall meet.
Most dim sum involve some form of wheat or rice based wrapper (I know, rice is kinda okay in some Paleo circles), almost certainly contains soy sauce, most definitely uses seed oils and has fairly high odds of moderate amounts of MSG.
And to think it once ranked as one of my favourite choices for eating out.
That's not to say I don't still love the flavours in the huge array of tiny little parcels, especially the dumplings like har gau and siu mai.
'Dim Sum' literally translates as 'point to the heart', which, for me, simply means choosing food that you love. I love to eat in a way that makes me feel well but not at the compromise of taste. Hence was born my grain-free, soy-free, seed oil-free, MSG-free dumplings with all the familiar flavours.
Dim Sum Inspired Meatballs
Grain-free, Gluten-free, Dairy-free, Nut-free, Soy-free, Egg-free, Refined Sugar-free
Makes 32 dumplings/ meatballs
Ingredients:
500g lean minced pork
1/2 medium onion, finely chopped
2 medium carrots (approx 1 cup), finely shredded/ grated
10 medium fresh shiitake mushrooms (approx 1 cup), finely chopped
70g (approx 1/3 cup) water chestnuts, finely chopped
small bunch (approx 1/2 cup) fresh coriander, finely chopped
1 tbsp fish sauce
1 tbsp coconut aminos
2 tbsp tomato puree
1 tbsp sesame oil
salt and pepper
optional: sesame seeds to garnish and extra coriander leaves
Instructions:
1. Preheat oven to 185 degrees celsius, 365 degrees farenheit.
2. Line a baking sheet with parchment or grease lightly with coconut oil.
3. In a large mixing bowl, combine all the ingredients except the sesame seeds and extra coriander leaves for garnish. Mix well using hands if necessary to incorporate.
4. Roll into balls of approximately 1 tablespoon of mixture, dim sum dumpling sized.
5. Lay balls evenly on prepared baking sheet, with a small space between each dumpling.
6. If using, sprinkle over sesame seeds before placing tray in preheated oven for 15 minutes, or until cooked through (if dumplings are larger they will require a longer cooking time).
7. Dumplings should be lightly browned when ready. Serve with coriander leaf garnish and a bowl of coconut aminos mixed with a few chopped chillis and minced ginger as a dipping sauce if preferred.
 |
| Dim Sum Inspired Meatballs served with Sauerkraut |
And to think it once ranked as one of my favourite choices for eating out.
That's not to say I don't still love the flavours in the huge array of tiny little parcels, especially the dumplings like har gau and siu mai.
'Dim Sum' literally translates as 'point to the heart', which, for me, simply means choosing food that you love. I love to eat in a way that makes me feel well but not at the compromise of taste. Hence was born my grain-free, soy-free, seed oil-free, MSG-free dumplings with all the familiar flavours.
Dim Sum Inspired Meatballs
Grain-free, Gluten-free, Dairy-free, Nut-free, Soy-free, Egg-free, Refined Sugar-free
Makes 32 dumplings/ meatballs
 |
| Dim Sum Inspired Meatballs served with a Kale salad, Avocado and Nectarine |
500g lean minced pork
1/2 medium onion, finely chopped
2 medium carrots (approx 1 cup), finely shredded/ grated
10 medium fresh shiitake mushrooms (approx 1 cup), finely chopped
70g (approx 1/3 cup) water chestnuts, finely chopped
small bunch (approx 1/2 cup) fresh coriander, finely chopped
1 tbsp fish sauce
1 tbsp coconut aminos
2 tbsp tomato puree
1 tbsp sesame oil
salt and pepper
optional: sesame seeds to garnish and extra coriander leaves
 |
| Dim Sum Inspired Meatball Bowl with Kale, Cucumber, Avocado Salad, Roast Fennel and Edible Borage Flowers |
Instructions:
1. Preheat oven to 185 degrees celsius, 365 degrees farenheit.
2. Line a baking sheet with parchment or grease lightly with coconut oil.
3. In a large mixing bowl, combine all the ingredients except the sesame seeds and extra coriander leaves for garnish. Mix well using hands if necessary to incorporate.
4. Roll into balls of approximately 1 tablespoon of mixture, dim sum dumpling sized.
6. If using, sprinkle over sesame seeds before placing tray in preheated oven for 15 minutes, or until cooked through (if dumplings are larger they will require a longer cooking time).
7. Dumplings should be lightly browned when ready. Serve with coriander leaf garnish and a bowl of coconut aminos mixed with a few chopped chillis and minced ginger as a dipping sauce if preferred.
 |
| Oops - one rolled over on its way out the oven! |
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