Why order take-out when you can make these Deconstructed Chinese Dumplings? These tasty “deconstructed dumplings” are super easy, very healthy, and will surely satisfy your dumpling cravings, while saving you hundreds of calories! They are bursting with fresh, salty, savory, mouth-watering flavor! Only a few simple ingredients, one pan, and your done! They make a great tasty and healthy meal for the entire family.
I LOVE getting takeout! There is something very gratifying about getting food delivered right to your door, ready to eat, and no dishes to be washed when you’re done, right??
What’s your favorite kind of takeout? I have a number of favorites. I could never pick just one, because it depends upon the mood I’m in 😉 BUT Chinese food take-out is right up there vying for a top spot. There are so many Chinese food dishes that I adore, including General Tso’s Chicken, fried rice, salt and pepper shrimp, but DUMPLINGS are my all time favorite! Sometimes I just get a double order of steamed dumplings and savor each and every one.
There is something magical about those soft succulent little pillows filled with flavorful and juicy filling. I love dipping them into the salty sauce, then double dipping to make sure I can get all the explosive flavors into every single bite. I usually forgo the chopsticks and use my fingers to make sure I don’t fumble one and rupture it’s delicate steamed wonton wrapper (and so I can lick my fingers as I go). 🙂
Ever since I went grain-free I have been missing my dumplings in the worst way. So I decided to create my own healthy, grain-free, gluten-free version, so I can enjoy them as often as I want! These deconstructed dumplings are easy to make because you don’t have to mess around with getting the filling into the wrapper, which can be tedious and messy. All you gotta do is pile high your noodles (or zoodles), top with the pork filling, and then sprinkle with the dipping sauce. Now it’s chow time!!
Easy Deconstructed Chinese Dumplings
- 1 lb ground natural pork you could also use ground turkey or vegan alternative ground "crumbles"
- 1 tablespoon avocado oil or ghee, or another oil with high smoke point
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger root
- 2 tablespoons tamari or soy sauce or coconut aminos
- 1 tablespoon sesame oil toasted
- 1/2 teaspoon sriracha
- 1-2 tablespoons chives for garnish, chopped
- 3-4 zucchinis or wide rice noodles, cooked according to directions
- 3 tablespoons of tamari or soy sauce or coconut aminos
- 3 tablespoons rice wine vinegar
- 1 teaspoon sriracha
- 1 teaspoon honey
To make the sauce combine the tamari/ soy sauce, rice wine vinegar, sriracha and honey in a bowl.
Whisk briskly to combine and set aside.
Heat the avocado oil in a pan over medium high heat.
Add the garlic and ginger and cook for a few minutes until fragrant and just starting to turn golden brown.
Next add the ground pork and stir until it's almost all the way cooked, about 5 minutes.
Turn the heat down to medium-low and add the tamari/soy sauce, sriracha, and sesame oil.
Cook for another 1-2 minutes to combine flavors.
Remove from heat and set aside.
Peel and wash the zucchini. (Or cook rice noodles according to directions)
To make wide zucchini "ribbon noodles" use a veggie peeler on one side of the zucchini repeatedly. The noodles will get wider the closer you get to the middle of the zucchini.
If you wish you can quickly sauté the zucchini noodles over medium heat with a little oil to soften them. They are pretty thin and I find using them raw is fine because the heat from the pork softens them perfectly.
Plate your noodles, then add pork on top.
Garnish with chopped chives, drizzle the sauce on top, and possibly an extra dash of sriracha. Enjoy!