Paleo Pork Potstickers Recipe

January 22, 2019

Plan your next Paleo dinner with an Asian-inspired twist. These dumplings are 100 percent homemade, but don’t worry—the DIY wrappers are super easy to make. They’re stuffed with ground pork, ginger, cabbage, and coconut aminos for plenty of flavor in every bite. To get a head start on dinner, make the filling up to two days ahead and keep it in the fridge.

Paleo Pork Potstickers

Yield: 20 potstickers
Active Time: 30 minutes
Total Time: 1 hour


For the dough:
1 ¼ cups Thrive Market Organic Tapioca Flour
1 cup Thrive Market Almond Flour
1 teaspoon salt
2 large eggs

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.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.


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