Potstickers have been one of my go-to comfort foods for years. I love everything from the flavor to the sinful indulgence of the carbs.
And yet I don’t love how I’d feel after a big bowl of traditionally made potstickers…bloated and guilty. Ick!
Grains, gluten and soy make up a big part of most potsticker recipes, and these ingredients are on The Recipe Hacker’s blacklist. So I came up with this simple dough recipe using almond flour and arrowroot starch — taking the grains and gluten out of the picture. Coconut aminos were a simple solution for taking out the soy sauce. Voila, potstickers without the harmful ingredients!
These potstickers (or ‘little dumplings’ as B calls them) turned out so similar to the traditional potstickers that my kiddos love, that they polished off half of the batch before dinner. I was barely able to grab a few to snap a pic 🙂
Now the most health conscious part of me (that pesky little voice that continues to grow louder) wants to mention that rather than my delicious, and rather time consuming, dough wrappers, you could easily cook the filling in a skillet and then serve on large lettuce leaves. It would be lighter and healthier, though way less comforting. And you’d still get all that yummy potsticker flavor. Another idea, which I look forward to exploring further, is to use steamed cabbage leaves to wrap the filling, rather than the dough.
Since it does take some time to cut out the dough and wrap each potsticker, a time saving idea is to make a double or triple batch on a quiet weekend afternoon and then freeze them raw in an airtight container. This way you have your potstickers ready to cook and eat on a busy weeknight. Enjoy!
- ½ lb ground chicken
- ½ cup green cabbage, shredded
- ¼ cup carrot, shredded
- 2 garlic cloves, minced
- 1 green onion, minced
- 1½ teaspoons coconut aminos
- 1 teaspoon toasted sesame oil
- 1½ teaspoons fresh ginger, minced
- ⅛ teaspoon white pepper
- 3 Tablespoons olive oil
- In a medium bowl combine the almond flour, arrowroot and sea salt. Mix well. In another bowl combine the water and egg. Add the wet ingredients to the dry ones and mix well to form a ball of dough. Kneed with your hands until all of the lumps are gone. Wrap the dough ball with plastic wrap and place in the fridge to chill for 20 minutes.
- Remove the dough from the fridge and use a rolling pin to roll out between two pieces of parchment paper. Flatten the dough until it is ⅛ inch or slightly thinner. Use a round cookie cutter to create circles of flattened dough between 2-3 inches in diameter. Carefully transfer these dough circles to a parchment paper-lined tray. The dough should make 30 circles.
- Combine all of the filling ingredients together in a medium bowl. Mix well.
- Place a teaspoon of filling in the center of each dough circle. Fold the dough circle in half, over the filling, and match up the edges. Pinch the edges of the dough with your fingers to close and to give it a wavy edge.
- Place a large skillet over medium-high heat and add the olive oil. Add the potstickers, flat side down, and cook for about 5 minutes, until golden. Reduce the heat to low. Flip the potstickers over and fill the pan with ¼ inch of water. Cover and cook until the water is nearly evaporated. Remove the lid and continue to cook until all of the water is gone. Remove from heat and serve with coconut aminos. Enjoy!