Potstickers! (paleo, AIP)

Name: Potstickers! (paleo, AIP)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Asian
Ingredients: Potsticker Wrapper (original); 1 c tigernut flour; 1 c cassava flour; ½ c tapioca flour; 1.5 tsp sea salt; 2 tb olive oil; ¾ c - 1.5 c hot water (start with ¾ c and add more as needed to form dough ball); More tapioca flour/arrowroot starch for dusting; 3 whole pieces boiled cassava (~2+ cup when blended + packed after cooking); 1+ c Otto's cassava flour (add more as needed if dough seems too sticky); 2-3 tb avocado or olive oil; Filling; 1 pound grassfed ground beef; 1 onion, minced; 6 cloves garlic, minced; 1 tb fresh ginger, minced; 1 cup (when cooked) boiled/steamed spinach or watercress, chopped & drained; 3 scallion stalks, chopped; 1 tb coconut aminos; 1 tsp sea salt; 1 tb apple cider vinegar; olive or avocado oil for cooking

Instructions

Prep:1h 15minCook:20min

Potstickers (aka dumplings aka Korean mandoo) version 2.0... Better than any conventional dumplings or potstickers I've ever made, and worth every ounce of effort. Highly recommend the cook eat all of these her/himself...sharing is great and everything, but these are some self-love dumplings (especially for AIP-ers...you deserve these to yourself). Addendum: I've added an alternative wrapper recipe which is less dependent on different flour brands (until I can figure out a better way to standardize/test multiple alternative flours). This one should produce an easily workable dough, and only requires cassava products.

Updated at: Sat, 23 Nov 2024 22:03:42 GMT