Potstickers! (paleo, AIP)
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Recipe type: Paleo, Autoimmune Protocol
Cuisine: Korean, pan-Asian
Prep time: 
Cook time: 
Total time: 
Serves: ~20 potstickers
 
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.
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
  • Alternative wrapper recipe:
  • 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)
  • 1.5 tsp sea salt
  • 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
  1. Cook filling, sauteing onion, garlic, ginger, & scallions over medium heat before adding beef to brown. After beef has browned, add cooked greens and seasoning (ACV, aminos, sea salt). Pour off (and drink, because it's deliciously complex/nutritious) any excess liquid (Note: not actually necessary to pre-cook the filling...I just usually do 1) to taste it beforehand and 2) because it takes the guesswork out of how long to cook the dumplings.)
  2. While filling mixture is cooling, make potsticker dough, whisking together all the dry ingredients + oil. Add in hot water and mix until dough ball forms (dough should be knead-able, not sticky, with a good springy quality).
  3. [For alternative dough: blend/food process cooked cassava until smooth, then add in cassava flour and other ingredients. Workable dough ball should form. Continue as follows.]
  4. Roll the dough out on tapioca/arrowroot-floured parchment paper, as thin as possible (ideally to less than 1mm thickness). Cut out circular rounds (I used a container lid for this.)
  5. Fill rounds with ~1 tb of filling. Dip your finger in water and run it around the edge of the circle. Seal the edges together carefully and crimp as desired (Note #2: this dough is not as strong as your regular glutinous wheat dough. It takes a bit of finesse/TLC - i.e. a delicate balance between keeping it wet enough to avoid becoming brittle, and flouring your surfaces enough so the dough doesn't stick. As you're working you may need to cover the remaining dough with a damp paper towel, or add a tiny bit more water if it dries out.)
  6. Place formed dumplings on a starch-dusted plate.
  7. Heat up a non-stick pan over medium heat with ~2 tb olive/avocado oil. When oil is hot, add five or six dumplings (make sure they don't stick to each other). Cook for ~3-5 mins per side, until dumplings have browned.
  8. Add ~1/2 cup of water and cover pan so dumplings absorb water/steam. Cook covered for ~5 minutes, or until all the water has evaporated. Crisp for a minute or two more in pan, then serve with kimchi or a coconut aminos + scallion/chives dipping sauce.
Recipe by Flash Fiction Kitchen at http://www.flashfictionkitchen.com/potstickers-paleo-aip/