PALEO POTSTICKERS
Potstickers are dumplings that are pan-fried on one side and steamed on the other. The dumpling dough is traditionally made from flour and hot water, but this recipe uses an egg and arrowroot powder mixture to create the wrapper. These make great appetizers, but I also like to make them for dinner and serve them with some steamed vegetables.
Cooking the dumpling mixture takes a little practice. You want to have a thin pancake shaped dumpling, and you only want to cook them for a few seconds on each side, just long enough for them to retain their shape but not so long that they lose their stickiness. The folding of the dumpling takes a little practice as well. I have tried many methods of folding these dumplings. Sometimes the traditional way works (using your fingers to create multiple folds along the top), or using a dumpling press, but I find that pressing around the edges with a fork is a simple method that anyone can do. The key is to fold the dumpling right away after taking it out of the pan (when the dumpling dough is still tacky). This recipe takes time to prepare and cook, but it is worth it if you are craving dumplings!
Cooking the dumpling mixture takes a little practice. You want to have a thin pancake shaped dumpling, and you only want to cook them for a few seconds on each side, just long enough for them to retain their shape but not so long that they lose their stickiness. The folding of the dumpling takes a little practice as well. I have tried many methods of folding these dumplings. Sometimes the traditional way works (using your fingers to create multiple folds along the top), or using a dumpling press, but I find that pressing around the edges with a fork is a simple method that anyone can do. The key is to fold the dumpling right away after taking it out of the pan (when the dumpling dough is still tacky). This recipe takes time to prepare and cook, but it is worth it if you are craving dumplings!
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Paleo PotstickersPrep time: 45 mins Cook time: 30 mins Inactive: 1 hour Servings: 8
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Ingredients:
- 2 Tbsp. lard/bacon fat or tallow (for cooking the potstickers)
- 1/2 cup chicken broth or water
FILLING:
- 2 Tbsp. lard/bacon fat or tallow
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 carrot, finely chopped
- 1/2 pound ground pork
- 3 green onions, finely chopped
- 2 cups bok choy or napa cabbage, finely chopped
- 3 Tbsp. coconut aminos
- 2 tsp. sesame oil
- Fish sauce (optional)
- Dash crushed red chili pepper
- Sea salt and ground black pepper to taste
- 1 large egg, whisked (used to combine the mixture once it has cooled)
WRAPPER:
- 6 large eggs
- 2 cups arrowroot powder
- 1 cup water
DIPPING SAUCE:
- 2 Tbsp. coconut aminos
- 1 tsp. apple cider vineger
- Chili sauce or hot sauce to taste
Equipment:
- Small bowl
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Garlic press
- Large saute pan
- Wooden spoon
- Small non-stick skillet (egg pans work best)
- Kitchen tongs
- 2 Medium mixing bowls
- Fork
- Spoon
- Spatula
- Plate
- Someone else to do the dishes
Directions:
TO MAKE THE DIPPING SAUCE:
1. Combine all ingredients in a small bowl and set aside until ready to use.
TO MAKE THE FILLING:
1. Prep all of your vegetables.
2. Add the lard/bacon fat or tallow to a large saute pan over medium high heat. Add the garlic, onion and carrots and saute for about 3 minutes. Add the pork and cook for another 5 minutes or until cooked through, breaking up the pork into small pieces with a wooden spoon as it cooks.
3. Add the onion, cabbage and remaining seasonings to the pan and stir to combine all ingredients (do not add the egg yet - that is for later!). Taste and adjust seasonings as needed. Add a few dashes of fish sauce if you like!
4. Take the pork mixture off the heat and place in a large mixing bowl. Allow to cool in the fridge for about 1 hour. You can leave this overnight if you want to prepare the filling a day ahead.
5. Once the mixture has fully cooled, mix in the whisked egg with your hands, making sure it is fully combined with the pork mixture. Set the mixture aside.
TO MAKE THE WRAPPERS AND ASSEMBLE THE POTSTICKERS:
1. Begin the process of making the wrapper mixture while the filling is cooling. Separate the egg yolks from the white and set the yolks aside. Beat the egg whites until very frothy. Gently add back in the egg yolks until combined.
2. Mix the water and arrowroot powder together in a separate bowl and slowly stir into the egg mixture until combined. The mixture will be very wet. Set the mixture aside for at least 20 minutes. Stir the mixture well before using and stir a few times throughout the process of cooking the wrappers.
3. Get your pork filling mixture and keep it nearby, with a spoon, fork and a plate to hold the potstickers.
4. Heat a small non-stick skillet over medium heat. If using a regular skillet, brush the skillet lightly with lard/bacon fat or tallow. Pour about 1 Tbsp. of the wrapper mixture into the skillet and use the back of a kitchen spoon to quickly flatten it out, using a circular motion. It takes a little practice to get this right. You can also tilt the pan quickly in a circular motion to get the mixture to flatten. You want the circle to be about 6 inches in diameter. It will look like a thin crepe.
5. Cook the mixture for about 30 seconds on each side, and then remove from the pan. You don't need the wrappers to be cooked through all the way because you will be cooking them again later. Immediately take the wrapper and place about 1 Tbsp. of pork filling in the center of the wrapper. Fold in half, place on a plate and press the edges together with a fork so they seal. You can also use a dumpling press or a traditional folding technique, but I have the best luck with a fork.
6. Continue this process until all filling is gone and you have a plate full of potstickers.
TO COOK THE POTSTICKERS:
1. Heat a large saute pan over medium heat. Lightly brush with lard/bacon fat or tallow. Add about 10 potstickers to the pan (make sure they are not touching) and allow to cook for 2-3 minutes. Do not touch them! After 2-3 minutes add about 1/4 cup chicken broth or water to the pan, flip the dumplings over, cover and allow to steam for 1-2 minutes.
2. Transfer the potstickers to a plate and continue this process until all potstickers are cooked. Serve with dipping sauce.
- 2 Tbsp. lard/bacon fat or tallow (for cooking the potstickers)
- 1/2 cup chicken broth or water
FILLING:
- 2 Tbsp. lard/bacon fat or tallow
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 carrot, finely chopped
- 1/2 pound ground pork
- 3 green onions, finely chopped
- 2 cups bok choy or napa cabbage, finely chopped
- 3 Tbsp. coconut aminos
- 2 tsp. sesame oil
- Fish sauce (optional)
- Dash crushed red chili pepper
- Sea salt and ground black pepper to taste
- 1 large egg, whisked (used to combine the mixture once it has cooled)
WRAPPER:
- 6 large eggs
- 2 cups arrowroot powder
- 1 cup water
DIPPING SAUCE:
- 2 Tbsp. coconut aminos
- 1 tsp. apple cider vineger
- Chili sauce or hot sauce to taste
Equipment:
- Small bowl
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Garlic press
- Large saute pan
- Wooden spoon
- Small non-stick skillet (egg pans work best)
- Kitchen tongs
- 2 Medium mixing bowls
- Fork
- Spoon
- Spatula
- Plate
- Someone else to do the dishes
Directions:
TO MAKE THE DIPPING SAUCE:
1. Combine all ingredients in a small bowl and set aside until ready to use.
TO MAKE THE FILLING:
1. Prep all of your vegetables.
2. Add the lard/bacon fat or tallow to a large saute pan over medium high heat. Add the garlic, onion and carrots and saute for about 3 minutes. Add the pork and cook for another 5 minutes or until cooked through, breaking up the pork into small pieces with a wooden spoon as it cooks.
3. Add the onion, cabbage and remaining seasonings to the pan and stir to combine all ingredients (do not add the egg yet - that is for later!). Taste and adjust seasonings as needed. Add a few dashes of fish sauce if you like!
4. Take the pork mixture off the heat and place in a large mixing bowl. Allow to cool in the fridge for about 1 hour. You can leave this overnight if you want to prepare the filling a day ahead.
5. Once the mixture has fully cooled, mix in the whisked egg with your hands, making sure it is fully combined with the pork mixture. Set the mixture aside.
TO MAKE THE WRAPPERS AND ASSEMBLE THE POTSTICKERS:
1. Begin the process of making the wrapper mixture while the filling is cooling. Separate the egg yolks from the white and set the yolks aside. Beat the egg whites until very frothy. Gently add back in the egg yolks until combined.
2. Mix the water and arrowroot powder together in a separate bowl and slowly stir into the egg mixture until combined. The mixture will be very wet. Set the mixture aside for at least 20 minutes. Stir the mixture well before using and stir a few times throughout the process of cooking the wrappers.
3. Get your pork filling mixture and keep it nearby, with a spoon, fork and a plate to hold the potstickers.
4. Heat a small non-stick skillet over medium heat. If using a regular skillet, brush the skillet lightly with lard/bacon fat or tallow. Pour about 1 Tbsp. of the wrapper mixture into the skillet and use the back of a kitchen spoon to quickly flatten it out, using a circular motion. It takes a little practice to get this right. You can also tilt the pan quickly in a circular motion to get the mixture to flatten. You want the circle to be about 6 inches in diameter. It will look like a thin crepe.
5. Cook the mixture for about 30 seconds on each side, and then remove from the pan. You don't need the wrappers to be cooked through all the way because you will be cooking them again later. Immediately take the wrapper and place about 1 Tbsp. of pork filling in the center of the wrapper. Fold in half, place on a plate and press the edges together with a fork so they seal. You can also use a dumpling press or a traditional folding technique, but I have the best luck with a fork.
6. Continue this process until all filling is gone and you have a plate full of potstickers.
TO COOK THE POTSTICKERS:
1. Heat a large saute pan over medium heat. Lightly brush with lard/bacon fat or tallow. Add about 10 potstickers to the pan (make sure they are not touching) and allow to cook for 2-3 minutes. Do not touch them! After 2-3 minutes add about 1/4 cup chicken broth or water to the pan, flip the dumplings over, cover and allow to steam for 1-2 minutes.
2. Transfer the potstickers to a plate and continue this process until all potstickers are cooked. Serve with dipping sauce.
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