Carnivore Dumplings (Pork and Shrimp)
These Carnivore Dumplings take a familiar comfort food and reinterpret it through a fully animal-based lens. A tender chicken-based outer shell gently wraps a rich filling of pork and shrimp, creating a satisfying contrast of textures in every bite — soft, savoury, and deeply grounding.
Rather than relying on flour or wrappers, this recipe celebrates the natural binding and flavour of real ingredients. The result is a dumpling that feels substantial and nourishing, offering warmth and satisfaction without straying from carnivore principles.
Perfect as a main dish, shared plate, or elevated comfort meal, these dumplings honor tradition while embracing simplicity.
Ingredients
Wrapper Dough
Filling
For Frying
Instructions
STEP 1: Prepare the Dumpling Wrappers
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In a food processor, blend chicken, salt, baking soda, bone broth powder, and collagen (if using) until smooth.
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Add cream cheese and eggs; process until creamy and uniform.
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Gradually add gelatin and egg white powder until a thick, spreadable dough forms.
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Add hot water 1 tablespoon at a time until pliable but cohesive.
STEP 2: Form the Dumpling Wrappers
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Place small portions (about 1/2 tbsp each) of dough between two sheets of parchment paper.
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Press using a tortilla press (or roll with a rolling pin) into 4-inch rounds, about ⅛" thick.
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IMPORTANT: Hold back about 1/3 cup of raw dough that will be used for sealing the dumplings later in the recipe.
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Gently drop each round into hot water (190–200°F) for 10 seconds — just until the surface firms up.
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Carefully remove and set on parchment to cool slightly.
STEP 3: Make the Filling
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In a bowl, combine pork, shrimp, egg, fish sauce, tallow, bone broth powder, and salt.
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Mix well until slightly sticky — this creates a juicy, tender texture when cooked.
STEP 4: Assemble the Dumplings
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Place 1 teaspoon of filling in the center of each shell.
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Fold in half and gently pinch or crimp the edges together to seal and use a touch of the raw chicken dough at the seam for adhesion.
STEP 5: Pan-Fry to Perfection
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Heat bacon grease or tallow in a skillet over medium heat.
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Add dumplings in a single layer, flat side down.
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Fry for about 5 minutes until golden brown on the bottom.
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Carefully flip the dumplings over and cook on the other side for another 3-5 minutes.
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Once they are fully cooked, take them off the heat so the outside does not overbrown.
Dipping Sauce Options
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Strict Carnivore Dipping Sauce
Ingredients (per serving)
- 2 tbsp warm, reduced bone broth (well-salted)
- ¾ tsp fish sauce (anchovy-based, sugar-free)
- 1 tbsp fermented whey (from yogurt or kefir, if tolerated)
- Optional pinch of sea salt, to taste
Notes
- Whey replaces vinegar by adding gentle acidity.
- Reducing the broth beforehand helps concentrate flavor without needing sweetness.
- If the sauce tastes too sharp, add a few drops more broth.
- If it tastes flat, add a tiny splash more fish sauce rather than salt.
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Flex Carnivore Dipping Sauce
Ingredients (per serving)
- 2 tbsp warm bone broth (chicken or beef)
- 1 tsp fish sauce (anchovy-based, sugar-free)
- ½–1 tsp raw apple cider vinegar
- ¼ tsp raw honey (optional, or to taste)
- Optional pinch of sea salt, if needed
Notes
- Fish sauce provides the umami and salt, so go lightly.
- Honey should be barely perceptible, just enough to round out the acidity.
- If the sauce tastes too sharp, add a few drops more broth.
- If it tastes flat, add a tiny splash more fish sauce rather than salt.
Watch the full video here
Equipment
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 752kcal
- % Daily Value *
- Total Fat 53g82%
- Saturated Fat 21g105%
- Cholesterol 424mg142%
- Sodium 172mg8%
- Potassium 951mg28%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g
- Sugars 1g
- Protein 64g128%
- Vitamin A 303 IU
- Vitamin C 2 mg
- Calcium 124 mg
- Iron 2 mg
- Vitamin D 1 IU
- Vitamin B12 1 mcg
- Magnesium 93 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Once the dumplings have cooled completely, place them in an airtight container. Store in the refrigerator for up to 4 days.
For longer storage, arrange the dumplings in a single layer on a parchment lined tray and freeze until solid. Once frozen, transfer to a freezer safe container or bag. They can be stored frozen for up to 3 months.
Reheating
From Refrigerated
- Heat a small amount of tallow or bacon grease in a skillet over medium low heat.
- Add the dumplings in a single layer and cook for 3 to 5 minutes per side, until warmed through and lightly crisp on the outside.
From Frozen
- Place frozen dumplings into a lightly greased skillet over medium low heat.
- Cover and let them warm gently for 6 to 8 minutes, flipping once halfway through.
- Remove the lid and continue cooking for another 2 to 3 minutes to re crisp the outside.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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User Reviews
Surprising how well this mimics a real dumpling– it’s also similar to a pierogi which I absolutely love. Having it with some cream cheese is also a great combination!