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Pork and Edamame Garlic Dumplings in a Green Curry Sauce

It's been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version.  So I hope you enjoy this recipe!


  • 1 pound ground pork
  • 1 cup boiled edamame
  • 1 garlic bulb
  • 1/3 cup minced cilantro
  • 3 tbsps soy sauce
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 1/2 tsps sesame oil
  • 1 tsp white pepper
  • 2 tsps minced ginger
  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)
  • 1 can light Coconut Milk
  • 3 tbsps green chili paste
  • 1 tsp sriracha sauce
  • Chicken broth
  • Oil


  1. Grab a large bowl and put the ground pork into it
  2. Coarsely chop the edamame, I prefer to keep them chunky so I barely chop them, just enough to break each one into about 3 pieces
  3. Toss those green nubs into the bowl with the pork
  4. Take the WHOLE bulb apart, you heard me right. The whole thing.  And use your garlic press to add each clove into the bowl so that you have more garlic than you think you could ever need
  5. Add about 1/4 cup of the minced cilantro, save the other bit for your curry
  6. Mix in the soy sauce, sesame oil, white pepper, ginger and both kinds of salt
  7. Fill a small glass with warm water and now it's time to fold!
  8. For this dumpling, I wanted it lying on it's side, so this time rather than doing creases along the top, I grabbed a corner, and started folding one side over and over again until one side was creased, and the other side was flat
  9. Continue in this manner until all the dumplings are folded
  10. If you are lucky, and have a second pair of hands, they can keep folding while you make the curry
  11. Bring the coconut milk to a boil and stir in the green chili paste, the rest of the cilantro, and sriracha sauce
  12. Stir lightly until it thickens a bit and lower the temperature to simmer 
  13. Heat up a frying pan with a bit of oil (I use canola oil this time)
  14. Place as many dumplings in the pan flat side down
  15. Fry until bottoms are golden brown and crispy
  16. Add about 2 tbsps of chicken broth and cover with a lid
  17. Cook for a few more minutes until the broth has cooked off
  18. Remove lid and let the dumplings get a little bit crispy on the bottom
  19. Spoon some curry into a bowl and add your dumplings, spoon some more curry on top and enjoy!

Beef and Lamb Empanadas

Does this sound a little familiar?  This is the "dumpling" version of the awesome Stuffed Poblano Pepper recipe that I adapted from Julie at Paleomg.  Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet.  For my peppers I substituted out some beef for lamb and added squash.  Check out her website for seriously delicious recipes!

We ate them with a LOT of guacamole.  Check out my recipe for guacamole here.


  • 1/3 lb ground beef
  • 1/2 lb ground lamb
  • 1/2 white onion minced
  • 3 cloves of garlic minced
  • 1/2 8oz can tomato paste
  • 1 small can medium heat green chiles
  • 1/2 of a jalapeño, diced
  • 1 tsp garlic salt
  • ~ 50 wraps
  • 1 jar coconut oil


  1. This is stupid easy.
  2. Combine all of the ingredients in a bowl
  3. You're almost done!
  4. But actually, if you feel like it's too dry, add a little bit more tomato paste, but keep in mind both of the meats are fatty so it will moisten up a bit.
  5. Take one of your wraps in your hand, scoop a large teaspoon in the center of the wrap
  6. Dab your finger in warm water and wet the edges
  7. Carefully seal so it is a half moon with no meat coming out of it
  8. If you want to get fancy, there is about 1/4 of an inch of dough around the edge, and I fold it over itself in small increments so it kind of looks like a braid or a fancy crust
  9. Continue until you have stuffed and folded all of your dumplings
  10. Heat up your jar of oil in a small sauce pan
  11. Place your dumplings into the oil in small batches, try to fill the pan without them touching edges
  12. Cook for about 2-3 minutes each side until it is a nice golden brown
  13. Remove from the oil to drain, and add more dumplings
  14. Continue like this until all of the dumplings are fried
  15. Throw together some guacamole to dip them in, and Enjoy!

Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  


  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch


  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!

French Toast Dumpling


  • 1 package of cinnamon rolls
  • ~ 12 strawberries
  • 1/2 container raspberries
  • 1/2 cup ricotta cheese (I used sheep's milk ricotta)
  • 2 eggs
  • 1 jar coconut oil
  • 1 tbsp maple syrup


  1. Wash and dry the strawberries and raspberries
  2. Using the back of a fork, mush the raspberries into a bowl
  3. Holding the strawberry at the stem, slice in a "x" from the end of the berry to the white portion.  The turn the strawberry and slice horizontally over the bowl so the small pieces of strawberry will cover the maroon of the raspberries.
  4. Add the ricotta cheese and stir all together until it's creamy.
  5. In a small bowl whisk the egg until it is a smooth yellow
  6. Open your container of cinnamon rolls (this is always my favorite part with the satisfying *pop* when the container bursts open)
  7. Cut a thin slice horizontally from the roll so you see the swirl of dough and cinnamon.
  8. Using your hands, mush and mold the dough into a flat piece
  9. Spoon a dollop of the fruit mixture into the center of the dough and seal the dough around it.  Try not to let the filling seep out, but don't worry too much -- the egg will seal it. 
  10. Continue making dumplings like this until your dough or filling runs out.  
  11. Once you get close to finishing wrapping, empty your jar of coconut oil into a sauce pan and allow to heat up on medium while you finish the last few.
  12. Dip a morsel into the egg and drop into the hot oil, repeat for 3-4 more dumplings until the sauce pan is full but none are not touching.
  13. Cook for 2-3 minutes flipping occasionally to be sure each side is cooked.
  14. Remove from the oil and set on a paper towel to cool.
  15. Continue the process until all of your dumplings have been fried
  16. Swirl the maple syrup into the frosting included in your cinnamon roll package and set onto a plate for dipping.
  17. Dip a dumpling and enjoy!

Thai Basil Chicken Dumpling


  • ~50 wraps 

  • 1 lb ground chicken

  • 1/2 red pepper

  • 1/2 green pepper

  • 1 cup thai basil

  • 3 tsps garlic

  • 1 1/2 tbsps oyster sauce

  • 1 tsp soy sauce

  • 1/2 tsp garlic salt

  • 2 cups frying oil


  1. Mince the peppers and basil in a food processor
  2. Add the vegetables to the chicken
  3. Mix in garlic, oyster sauce, soy sauce and garlic salt
  4. Place a large spoonful of the mixture in a wrap
  5. Bunch all the edges together and twist to make a top
  6. Pinch off the excess dough
  7. Heat up oil in a sauce pan
  8. Cook in batches until golden brown 
  9. Drain dumplings on a paper towel and enjoy!