Do you guys ever get on a cuisine kick? I love exploring different food cultures and I love learning from their flavor combinations and methods of cooking. Lately I have been on an Asian food kick and I have been stuck on potstickers (pun 100% intended). If you have never had potstickers then you are missing out on a beautiful life experience. These little pillows of deliciousness will have your tastebuds straight up SINGING, truly. These AIP and paleo potstickers are 100% grain free and make the perfect AIP dinner or Grain-Free meal idea.
As an Amazon Associate, I earn a small commission on qualifying purchases made through links on this post at no additional cost to you!
Potstickers are a traditional Chinese dish where a wheat dough “wrapper” is filled with a mixture of meat or vegetables and cooked by frying, steaming, or boiling. These AIP and paleo potstickers put the perfect anti-inflammatory twist on a classic favorite. This AIP dinner recipe is made with a grain free dough, yay for anti-inflammatory eating, that can be whipped up in a few minutes. Each Potsticker is filled with a mixture of ground pork, veggies, and seasonings. They are cooked to perfection using a combination of pan searing and boiling. These Paleo potstickers taste great served with Coconut aminos and are the perfect comfort food to have your belly smiling. This recipe is great for dinner or lunch and also makes a great party food! These paleo potstickers makes about 12 potstickers and will feed 2-3 people.
Tips and Tricks on Making these Paleo Potstickers
How to make the perfect dough for this AIP Dinner
When you make the dough it is very important that you use boiling or very hot water in the dough. The hot water activates the elasticity of the arrowroot powder and makes the dough easier to work with. I also advise you to start with the dough so you can let it sit and cool for a few minutes while you mix the meat before handling it. This also helps it to be easy to work with.
How to Easily Assemble the Paleo Potstickers
The best method I found for rolling out the dough, is to roll the dough between two pieces of parchment paper. This makes for an easy assembly since you can fold the dough over the meat using the parchment paper. If you do not have parchment paper you can also use arrowroot or tapioca flour to dust the rolling surface and work from there.
Choosing a Protein For this AIP Dinner
In this AIP Dinner recipe I used unseasoned ground pork. if your pork is already seasoned you may want to cut back on the seasonings used in the recipe. Also, feel free to switch up the protein. Ground turkey or ground chicken would be another great choice to use in this recipe.
If you are unfamiliar with coconut aminos, it is a sauce made from the sap of a coconut tree. It has a robust savory flavor with a slight sweet note. It does not have a coconut flavor and makes a great soy sauce replacement. Coconut Secret is one of my favorite brands! You can check it out here!
Lets make some AIP and paleo potstickers!
Making the Dough
Start by making the dough for the AIP Potstickers. First, boil your water. You can use an electric kettle, microwave, or stovetop. While the water heats up, measure out the cassava flour, tapioca flour, and salt into a small mixing bowl. Mix the flours together. When the water has reached a boiling point, add ¼ cup to the flour mixture. The flour will get gummy, but don’t worry, it means you are doing the right thing! Add in ¼ cup of room temperature water and continue to stir the dough.
After the dough is mixed, set aside to let cool. The dough should be playable and hold together well. The dough should not be sticky or fragile. Depending on the brands of flour you use, you may need to add a tablespoon more of water or a tablespoon more of cassava flour to get to a workable consistency. If the dough seems too wet, wait for it to cool down before you add any flour as the temperature affects its consistency.
Mixing the Filling
While the dough cools, start to mix the filling. In a large bowl add the ground pork, seasonings, and coconut aminos and stir the pork until everything is mixed together. Next take your cabbage and green onion and chop them into small slices. Add the cabbage and green onions to the pork mixture and mix again.
Assembling the Paleo Potstickers
Once you have mixed the meat, return to the dough. Section it into twelve pieces and take each piece and roll it into a small ball. Place each piece of dough between two sheets of parchment paper and roll flat. If you do not have parchment paper, make sure to generously dust your work surface with tapioca or arrowroot flour. Each wrapper should be about 2½ inches in diameter.
Fill the wrapper with about 1 tablespoon of the filling and fold the wrapper over. Remove the potsticker from the parchment paper and pinch the edges to seal the dough. Repeat this process for all the potstickers until you have done all twelve.
Before you make the last two potstickers, take a large skillet, I used my 12 inch Lodge cast iron skillet and they fit perfectly, and coat the bottom generously with olive oil. Turn the skillet on medium high heat so that it is ready when you finish assembling the pot stickers.
Cooking the Paleo Potstickers for an AIP Dinner
Once you finish the potstickers, place them in the bottom of the skillet to brown. If they do not all fit in your skillet, you may need to do this process twice. Cook for 2-3 minutes until they have browned, then flip to cook on the other side for another 2-3 minutes. You may need to add more oil in the pan when you flip them. The oil is what gives them a crispy browned outside without burning them.
Once the other side has crisped, add about ½ cup of water to the skillet. You want the water to completely cover the bottom of the skillet (so if you are using a smaller skillet you won’t need as much). Cover the skillet as soon as you add the water since it will splatter. I don’t have a lid for my skillet so I just covered it with a cookie sheet, very professional. Cook the potstickers for another 3-4 minutes. They will be done when the water evaporates.
Once they are cooked, take them out of the skillet and let them cool for a few minutes before serving. Serve immediately, or store them in the refrigerator in an airtight container for 5 days. These Paleo Pot stickers store well and make a great AIP dinner on busy weeknights. These taste great dipped in coconut aminos and a side of cabbage slaw.
If you enjoyed this AIP dinner Idea, you should check out these!
If you tried this recipe and loved it, it would mean the world to me if you drop a rating and comment below. It helps people just like you find healthy recipes to support them on their wellness journey.
AIP and Paleo Potstickers
Ingredients
Potsticker wrappers
- ½ Cup Cassava flour
- ¼ Cup Arrowroot flour
- 2 Tablespoons Coconut flour
- ¼ Cup Boiling water
- ¼ Cup Room temperature water
- 1 Teaspoon Salt
Filling
- 7 Ounces Ground pork
- 1 Teaspoon Garlic
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Teaspoon Ginger
- 1 Tablespoon Coconut aminos
- ⅔ Cup Chopped Cabbage
- 1-2 Green onions
Instructions
The Wrapper Dough
- Start by making the dough for the AIP Potstickers. First, boil your water. While the water is boiling, measure out the cassava flour, arrowroot flour, and salt into a small mixing bowl.
- Mix the flours together. When the water has reached a boiling point add ¼ cup to the flour mixture. The flour will get gummy. Add in ¼ cup of room temperature water and continue to stir the dough.
- After the dough is mixed, set aside to let cool. The dough should be playable and hold together well. Depending on the brands of flour you use, you may need to add a tablespoon more of water or a tablespoon more of cassava flour to get to a workable consistency. If the dough seems too wet, wait for it to cool down before you add any flour as the temperature affects its consistency.
Making the Filling
- While the dough cools, start to mix the filling. In a large bowl add the ground pork, seasonings, and coconut aminos and stir the pork until everything is mixed together.
- Next take your cabbage and green onion and chop them into small slices. Add the cabbage and green onions to the pork mixture and mix again.
- Assembling the Potstickers
- Once you have mixed the meat, return to the dough. Section it into twelve pieces and take each piece and roll it into a small ball. Place each piece of dough between two sheets of parchment paper and roll flat. Each wrapper should be about 2½ inches in diameter.
- Fill the wrapper with about 1 tablespoon of the filling and fold the wrapper over. Remove the potsticker from the parchment paper and pinch the edges to seal the dough. Repeat this process for all the potstickers until you have done all twelve.
- Before you make the last two potstickers, take a large skillet, I used my 12 inch Lodge cast iron skillet and they fit perfectly, and coat the bottom generously with olive oil. Turn the skillet on medium high heat so that it is ready when you finish assembling the pot stickers.
Cooking the Potstickers
- Once you finish the potstickers, place them in the bottom of the skillet to brown. Cook for 2-3 minutes until they have browned, then flip to cook on the other side for another 2-3 minutes. You may need to add more oil in the pan when you flip them.
- Once the other side has crisped, add about ½ cup of water to the skillet. You want the water to completely cover the bottom of the skillet. Cover the skillet as soon as you add the water since it will splatter. Cook the potstickers for another 3-4 minutes. They will be done when the water evaporates.
- Once they are cooked, take them out of the skillet and let them cool for a few minutes before serving. Serve immediately, or store them in the refrigerator in an airtight container for 5 days. These taste great dipped in coconut aminos and served with a side of cabbage slaw.
