Paleo Homemade Pot Stickers
Elevate your appetizer game with these irresistible Paleo Homemade Pot Stickers! Crafted with a tender, grain-free dough made from almond flour and tapioca starch, and stuffed with a savory filling of seasoned ground pork, cabbage, carrots, scallions, garlic, and ginger, these pot stickers are a deliciously wholesome twist on the classic favorite. Perfectly pan-fried to achieve a golden, crispy base and steamed for a juicy, flavorful interior, they deliver on texture and taste in every bite. With the rich umami of coconut aminos and the subtle nutty aroma of sesame oil in the mix, these paleo-friendly dumplings are ideal for those following a gluten-free or grain-free lifestyle. Serve them hot with a side of dipping sauce for a crowd-pleasing appetizer or light meal that's sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Cabbage
- 1 medium Carrot
- 2 stalks Scallions
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Almond flour
- 0.5 cup Tapioca starch
- 2 large Eggs
- 0.25 cup Water
- 3 tablespoons Olive oil
- 1 tablespoon Coconut oil
Instructions
Finely chop the cabbage, carrot, and scallions. Mince the garlic. Grate the ginger.
In a large bowl, combine the ground pork, cabbage, carrot, scallions, garlic, ginger, coconut aminos, sesame oil, salt, and black pepper. Mix until well combined and set the filling aside.
In another bowl, whisk together the almond flour and tapioca starch. Make a well in the center.
Add the eggs and water into the well and mix until a dough forms.
Transfer the dough onto a clean floured surface and knead lightly until smooth. Divide the dough into 20 equal pieces.
Roll each piece of dough into a ball and then flatten it into a round disc about 4 inches in diameter.
Place about 1 tablespoon of filling into the center of each disc. Fold the dough over to create a half-moon shape, sealing the edges by pinching and pleating them together.
Heat olive oil and coconut oil in a large non-stick skillet over medium heat.
Place pot stickers in the skillet, seam side up, and cook for about 2-3 minutes or until the bottoms are golden brown.
Add 1/4 cup of water to the skillet, cover, and steam the pot stickers for 5 minutes.
Uncover and continue cooking until all the water has evaporated and the pot stickers are crispy again, about 2 more minutes.
Serve hot with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
3484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2205 mg | 96% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 21.5 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 606 mg | 47% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 571 mg | 12% | |
*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.
