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jiao zi

To make these low-carb and keto-friendly, Just fry up the filling as meatballs! Or you can make nomnompaleo's super quick and tasty Potsticker Stir-Fry

Note about the sauce: at the nearby Chinese restaurant, they add finely minced garlic and finely chopped scallions to the sauce.

Note about the dried shiitake mushrooms: Dried shiitake mushrooms have more umami than their fresh counterparts, but you can definitely sub in fresh ones.

Note about ginger: She keeps the ginger in the freezer and then uses a micro-plane to grate it finely. See second photo in images at right.
Ingredients
  • subheading: For the potsticker filling:
  • 3 large dried shiitake mushrooms (10 grams)
  • 1 pound Napa cabbage (a small head)
  • 1 tablespoon Diamond Crystal kosher salt (use half the amount if using Morton’s kosher salt or a fine grain salt), divided
  • 1 pound ground pork
  • ¼ cup chicken broth
  • ½ cup minced scallions
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 1 tablespoon coconut aminos
  • 1 teaspoon toasted sesame oil
  • subheading: For the wrapper dough:
  • 3 cups (384 g) cassava flour
  • ¾ cup (96g) arrowroot powder
  • 1½ teaspoons Diamond Crystal brand kosher salt
  • 2¼ cups boiling water
  • subheading: For cooking the dumplings:
  • ¼ cup avocado oil for pan-frying, divided
  • subheading: For the dipping sauce:
  • ½ cup rice vinegar
  • ¼ cup coconut aminos
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons Paleo Sriracha or ½ teaspoon crushed red pepper (optional)
Steps
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