Potstickers (aka dumplings aka Korean mandoo) version 2.0.
Ingredients
1 1/4 cup
Tigernut flour
1/2 cup
Cassava flour
3/4 cup
Tapioca starch
1 1/2 tsp
Sea Salt
2 tbsp
Olive Oil, Extra Virgin
3/4 cup
Water, filtered
(up to 1 1/2 cup hot water (start with 3/4 c; add more as needed to form dough ball))
454 gm
Beef, ground
(grass fed)
1 medium
Yellow onion
(minced)
6 clove(s)
Garlic
(minced)
1 tbsp minced
Ginger root
(fresh; minced)
1 cup
Spinach
((when cooked) boiled/steamed; or watercress; chopped & drained)
3 stalk(s)
Green onion
(chopped)
1 tbsp
Coconut aminos, Coconut Secret
1 tsp
Sea salt, fine
1 tbsp
Apple cider vinegar
Instructions
Cook filling, sauteing onion, garlic, ginger, & scallions over medium heat before adding beef to brown. After beef has browned, add cooked greens and seasoning (ACV, aminos, sea salt). Pour off (and drink, because it's deliciously complex/nutritious) any excess liquid (Note: not actually necessary to pre-cook the filling...I just usually do 1) to taste it beforehand and 2) because it takes the guesswork out of how long to cook the dumplings.)
While filling mixture is cooling, make potsticker dough, whisking together all the dry ingredients + oil. Add in hot water and mix until dough ball forms (dough should be knead-able, not sticky, with a good springy quality).
[For alternative dough: blend/food process cooked cassava until smooth, then add in cassava flour and other ingredients. Workable dough ball should form. Continue as follows.]
Roll the dough out on tapioca/arrowroot-floured parchment paper, as thin as possible (ideally to less than 1mm thickness). Cut out circular rounds (I used a container lid for this.)
Fill rounds with ~1 tb of filling. Dip your finger in water and run it around the edge of the circle. Seal the edges together carefully and crimp as desired (Note #2: this dough is not as strong as your regular glutinous wheat dough. It takes a bit of finesse/TLC - i.e. a delicate balance between keeping it wet enough to avoid becoming brittle, and flouring your surfaces enough so the dough doesn't stick. As you're working you may need to cover the remaining dough with a damp paper towel, or add a tiny bit more water if it dries out.)
Place formed dumplings on a starch-dusted plate.
Heat up a non-stick pan over medium heat with ~2 tb olive/avocado oil. When oil is hot, add five or six dumplings (make sure they don't stick to each other). Cook for ~3-5 mins per side, until dumplings have browned.
Add ~1/2 cup of water and cover pan so dumplings absorb water/steam. Cook covered for ~5 minutes, or until all the water has evaporated. Crisp for a minute or two more in pan, then serve with kimchi or a coconut aminos + scallion/chives dipping sauce.
