Paleo Chicken Potstickers
These Paleo Chicken Potstickers are a healthy twist on a beloved Asian-inspired classic, combining bold, savory flavors with a grain-free cassava and arrowroot wrapper. Packed with ground chicken, fragrant green onions, garlic, ginger, and seasoned with coconut aminos and sesame oil, each potsticker is bursting with deliciousness while remaining dairy-free, gluten-free, and perfectly suited for paleo diets. The homemade dough is wonderfully elastic, making it easy to fold and seal for that perfect crescent shape. Pan-fried to golden crispness and steamed to tender perfection, these potstickers deliver a satisfying combination of textures. Serve them warm with extra coconut aminos for dipping, and impress your guests with this wholesome, restaurant-quality dish that’s ideal for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 3 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Coconut aminos
- 2 teaspoons Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 cups Cassava flour
- 0.5 cup Arrowroot starch
- 1 cup Boiling water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground chicken, green onions, garlic, ginger, coconut aminos, sesame oil, salt, and white pepper. Mix well until all ingredients are evenly incorporated. Set this filling aside.
In another bowl, mix together the cassava flour and arrowroot starch.
Gradually add the boiling water to the flour mixture, stirring with a wooden spoon until a dough begins to form. Be careful as the water is hot.
Once the dough is slightly cool, knead it by hand on a surface lightly dusted with arrowroot starch until it is smooth and elastic, about 5-7 minutes.
Divide the dough into small sections and roll each section into a ball the size of a golf ball.
Using a rolling pin, flatten each ball into thin circular wrappers, roughly 3 inches in diameter. Dust with more arrowroot starch if necessary to prevent sticking.
Place about 1 to 1.5 tablespoons of the chicken filling into the center of each wrapper.
Fold the wrapper in half over the filling and pinch the edges together to seal, creating a crescent shape. You can crimp the edges decoratively if desired.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Arrange the potstickers in the skillet, without overcrowding, and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/4 cup of water to the skillet and cover with a lid immediately to steam the potstickers.
Reduce the heat to medium and allow them to steam for about 8-10 minutes, until the chicken is cooked through and the dough is tender.
Remove the lid and cook for another 1-2 minutes to allow the bottoms to crisp up again.
Remove the potstickers from the skillet and serve warm. Enjoy with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 295 mg | 6% | |
*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.
