Paleo Pork Potstickers
Yield: 20 potstickers
Active Time: 30 minutes
Total Time: 1 hour
For the filling:
3 tablespoons Thrive Market Organic Virgin Coconut Oil, divided
4 green onions, finely chopped
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
½ pound Thrive Market Pastured Ground Pork
2 cups cabbage, thinly sliced
1 carrot, grated
1 tablespoon Thrive Market Coconut Amino Sauce
1 teaspoon salt
½ teaspoon Thrive Market Organic Curry Powder
½ teaspoon Thrive Market Organic Ground Pepper
Make the dough:
Pulse tapioca flour, almond flour, and salt in a food processor. Add eggs and process until crumbly. Dump dough onto a floured surface; knead until dough comes together. Form dough into a disc and wrap in plastic and let sit at room temperature while you make the filling (up to 1 hour).
Make the filling:
Warm 2 tablespoons coconut oil in a large skillet over medium heat and add green onions, garlic and ginger; sauté for 2 minutes. Add pork and cook until browned, about 5 minutes. Stir in cabbage, carrot, coconut aminos, salt, curry powder, and pepper; sauté until vegetables are wilted, about 5 minutes more. Cool completely before making the potstickers.
Assemble the potstickers:
Unwrap dough and cut into quarters. Place one quarter between two sheets of parchment paper. Using a rolling pin, roll out the dough about ¼-inch thick. Use a round, 4-inch pastry cutter (or a water glass) to cut out circles. Place 1 teaspoon filling in the middle of a wrapper. Dip your fingertip in water and slightly wet the edges, then fold to create a half-moon shape. Pinch the edges together to seal, then place the potsticker on a parchment-lined sheet tray and cover with plastic wrap until ready to cook. Repeat with remaining potstickers.
Cook the potstickers:
Add remaining 1 tablespoon coconut oil to a large skillet over medium heat and swirl pan to coat. Add potstickers in a single layer, taking care not to crowd the pan. Cook for 2 to 3 minutes per side, until golden. Reduce heat and add ¼ cup water (watch out for splattering). Cover pan and steam potstickers for 4 to 5 minutes, or until water evaporates. Serve with extra coconut amino sauce for dipping.