Gluten-Free Potstickers
Ingredients
Potsticker Filling
-
3
large
dried shiitake mushrooms
-
1
pound
Napa cabbage
-
1
tablespoon
Diamond Crystal kosher salt
-
1
pound
ground pork
-
¼
cup
chicken broth
-
½
cup
minced scallions
-
1
tablespoon
minced fresh garlic
-
½
teaspoon
ground ginger
-
½
teaspoon
ground white pepper
-
1
tablespoon
coconut aminos
-
1
teaspoon
toasted sesame oil
Gluten-Free Dumpling Wrapper
-
3
cups
cassava flour
-
¾
cup
arrowroot powder
-
1½
teaspoons
Diamond Crystal kosher salt
-
2¼
cups
boiling water
Cooking the Dumplings
Dipping Sauce
-
½
cup
rice vinegar
-
¼
cup
coconut aminos
-
1
teaspoon
toasted sesame oil
-
2
teaspoons
Paleo Sriracha
Instructions
- Soak the shiitake mushrooms in water for at least 30 minutes.
- Chop the Napa cabbage and mix with salt, then let it drain.
- Prepare the filling by combining the drained cabbage, diced mushrooms, ground pork, chicken broth, scallions, garlic, ginger, white pepper, coconut aminos, and sesame oil.
- Knead the filling until well mixed and tacky, then refrigerate if not using immediately.
- Make the dumpling wrapper dough by mixing cassava flour, arrowroot powder, salt, and boiling water, then knead until springy.
- Divide the dough into 48 equal portions and cover to prevent drying.
- Fill each wrapper with a small amount of filling and seal them properly.
- Heat avocado oil in a skillet and fry the potstickers until golden brown.
- Add boiling water to the skillet, cover, and steam-fry the potstickers.
- Prepare the dipping sauce by mixing rice vinegar, coconut aminos, and sesame oil.
Nutrition Facts (estimated)
Servings
48 potstickers
Calories
74
Total fat
3g
Total carbohydrates
9g
Total protein
2g
Sodium
20mg
Cholesterol
0mg
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