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Fish Dumplings in Shiitake-Ginger Broth (Paleo, AIP, GAPS, Wahls, Whole30)

  • Author: Martine Patridge
  • Total Time: 35 minutes
  • Yield: 2 servings


For the Fish Dumplings

  • 1/2 lb. skinless, white-fleshed fish fillets
  • 1 tsp. fresh ginger, peeled and grated
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. sea salt

For the Shiitake-Ginger Broth

  • 6 cups filtered water
  • 3 1/2 ounces shiitake mushrooms, stems cut off and chopped, and caps sliced thin
  • 2 Tbsp. fresh 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
  • 12 cups 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 pulse until 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 only, 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, green onions, kale, 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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Courses
  • Method: Stovetop

Keywords: paleo, aip, gaps, wahls, whole30, fish dumplings in shiitake-ginger broth

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