Fish Dumplings in Shiitake-Ginger Broth (Paleo, AIP, 21DSD, Whole30)

Fish Dumplings in Shiitake-Ginger Broth (Paleo, AIP, 21DSD, Whole30)

All recipe development excites me, but every now and then, I create a recipe that I get absolutely giddy about. And this recipe for Fish Dumplings in Shiitake-Ginger Broth is one of those recipes!

This recipe is nutritious, delicious, and AIP-friendly. The fish dumplings are so light and airy (dare I say bread-like!), and the broth is full of uber slurpable zip and umami.

Fish Dumplings B

I’ll be heading back to our fishmonger this Friday to stock up on some fresh, wild-caught haddock so that these Fish Dumplings in Shiitake-Ginger Broth can once again wow our palates. In the meantime, I can’t wait for you to start enjoying this slamdunk of a dish — dumplings and all!

Happy nomming, Peeps.

4.5 from 2 reviews
Fish Dumplings in Shitake-Ginger Broth
Prep time
Cook time
Total time
Recipe type: Soup / Main Dish
Serves: 4
  • For the Fish Dumplings:
  • 0.5 pound skinless, white-fleshed fish fillets (I used haddock.)
  • 1 tsp ginger, peeled and grated
  • 1 tsp fresh lemon juice
  • ½ tsp sea salt
  • For the Shiitake-Ginger Broth:
  • 6 c filtered water
  • 100 g shiitake mushrooms, stems cut off and chopped and caps sliced thin
  • 2 tbsp. ginger, peeled and coarsely chopped
  • 1 garlic clove, smashed
  • 4 cilantro sprigs
  • 2 tbsp. coconut aminos
  • 1 tbsp. fish sauce
  • 2 small green onions, white and light green parts, cut lengthwise into thin strands
  • 1-2 c lacinato kale, cut lengthwise into thin strands
  • lemon zest for garnish
  1. To make the fish dumplings, cut the fish into 1- to 2-inch chunks. Place in a food processor, and process until finely ground. Add the ginger, lemon juice, and salt and process until thoroughly blended.
  2. With wet hands, form the mixture into balls using a heaping teaspoon measure. Set aside on a plate, cover, and refrigerate until you are ready to cook in the broth.
  3. For the broth, combine the water, shiitake stems, ginger, garlic, cilantro sprigs, coconut aminos and fish sauce in a large pot. Bring to boil over high heat.
  4. Decrease the heat to maintain a gentle simmer, cover partially, and cook until the shiitake and ginger pieces are soft (about 10-15 minutes).
  5. Strain the broth through a fine-mesh sieve into a clean medium saucepan. Discard the contents of the strainer.
  6. Bring the strained broth just to a boil over medium-high heat. Add the shiitake caps, kale, green onions, and fish dumplings.
  7. Cook until the dumplings rise to the top (around 3 minutes).
  8. Ladle soup into individual bowls and garnish with lemon zest.



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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.