Paleo Chicken Pot Stickers
Discover the perfect fusion of flavor and nutrition with these Paleo Chicken Pot Stickers! This wholesome twist on a classic Asian dish features tender ground chicken paired with a vibrant mix of shredded cabbage, grated carrot, and zesty ginger for an irresistible filling. Wrapped in a grain-free dough crafted from almond flour and arrowroot starch, these pot stickers are both gluten-free and paleo-friendly. Pan-fried to golden perfection and gently steamed for a tender, juicy bite, they’re a healthy yet indulgent treat that’s perfect for any occasion. Serve them hot with a splash of coconut aminos for dipping, and enjoy a guilt-free take on your favorite comfort food!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup, finely shredded Cabbage
- 1 medium, grated Carrot
- 3 stalks, finely chopped Green onions
- 1 tablespoon, freshly grated Ginger
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 2 cups Almond flour
- 1 cup Arrowroot starch
- 3 large Eggs
- 1 tablespoon Water
- 3 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the ground chicken, shredded cabbage, grated carrot, chopped green onions, grated ginger, coconut aminos, sesame oil, garlic powder, and sea salt. Mix until evenly combined.
In another bowl, mix almond flour, arrowroot starch, and a pinch of salt. Add the eggs and 1 tablespoon of water, and knead into a dough. The dough should be pliable and not too sticky.
Lightly dust your working surface with arrowroot starch and roll the dough into a thin sheet, about 1/16 inch thick.
Use a round cookie cutter (around 3 inches in diameter) to cut out circles from the dough.
Place about 1 tablespoon of the chicken filling mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges to seal, crimping with a fork if necessary.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the pot stickers in batches, ensuring they do not touch each other.
Cook for 2-3 minutes on one side until golden brown, then add a few tablespoons of water to the skillet, cover, and let them steam for another 4-5 minutes until the filling is cooked through.
Remove the cover and cook for an additional 1-2 minutes to allow the bottoms to crisp up again.
Repeat with remaining pot stickers, adding more coconut oil as needed. Serve hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 19.6 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 770 mg | 59% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3216 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
