AIP and Paleo Potstickers
These AIP & Paleo potstickers put the perfect anti-inflammatory twist on a classic favorite. This AIP dinner recipe is made with a grain free dough and 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.
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.
Notes
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.
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.