Preparation Time: 25 minutes
- 1 pound raw shrimp, peeled and deveined
- 1 egg
- 1/2 cup coconut cream concentrate or heavy cream
- 2 tablespoons coconut flour
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- fish or chicken stock, for poaching
Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth.
Refrigerate the mixture for 30 minutes so it will firm up.
In a deep skillet or a wok pan, heat about a quart of stock to a simmer–you want at least two inches of liquid to be able to poach the dumplings.
When the stock comes to a simmer, use two spoons to form the shrimp mixture into ovals, and drop them into the stock. Repeat until you have a total of 8. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.
Once the dumplings are cooked through, either drain them well before browning them in coconut oil to serve as an appetizer, or add lightly steamed vegetables to the pot and serve the dumplings hot as a soup course.
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