Paleo Pot Sticker Dumplings with Squash Flour and Coconut Sauce

May 13, 2015

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Recipe

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Directions:
  1. Prepare the filling first so it has time to cool before you fill the dumplings. Mince the meat and veggies into very small pieces, no larger than 1/8″. In a large skillet, warm the olive oil and add in the veggies. Saute for 3-4 minutes until onions become translucent. Add garlic and chicken and saute for another 2-3 minutes until chicken is cooked through. Just before turning off the heat, add cilantro and seasoning to taste.

  2. Set aside to cool. Begin preparing the dough.

  3. In a large bowl, place the flours and salt, creating a well in the middle. Add the egg and oil and use a fork to blend in the wet ingredients. As it starts to remeble a dry dough, add the water and slowly and mix to combine. Once dough looks like it has come together in a ball, use your hands to knead it gently until smooth, about 1-2 minutes. Set aside for 10 minutes with a damp towel covering the bowl.

  4. Roll out the dough onto a clean counter top or cutting board into sheets about 1/8″ thick. For medium sized dumplings like those pictured, cut about 3″ round circles of dough using a biscuit cutter or cookie cutter. The edge of a large glass or ceramic mug works fine too if you grease it.

  5. Now, place about 1/2 tablespoon of filling in the middle of your dough and fold over, pinching the edges of the dough to seal. It’s important you create a tight seal on the edges of your dough so they don’t open up in the water. Continue cutting and re-rolling sheets of your dough until you’ve used it all. Let prepared dumplings rest on a sheet of parchment paper until ready to boil.

  6. Heat a large pot of salted water. Place the dumplings in the boiling, salted water one at a time so they don’t stick together. They will need about 2-3 minutes in the water before moving to the pan.

  7. In a pan or wok, heat a couple tablespoons of oil and add the dumplings once hot. Heat for a couple mins on medium heat before flipping. Saute for another couple minutes then serve hot with a side of coconut aminos.