Paleo Dim Sum

• Gluten free

• Meat

  • 400 g Ground pork

• Produce

  • 3 cloves Garlic
  • 1 inch Ginger, root

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt
  • 1 Salt
  • 1 1/4 cup Tapioca flour

Found on thethingswellmake.com

Description

Ingredients

• 1 1/4 c. tapioca flour
• 3/4 c. almond flour
• 2 eggs
• 1/2 tsp. salt
• 400 g ground pork
• 3 cloves garlic minced
• 1 inch ginger root grated
• freshly ground black pepper
• salt to taste

Directions

• Mix together the almond flour, tapioca flour, and eggs. Its easiest if you use your food processor, and you should end up with a grainy mix that holds together well when compacted.
• Make a ball of the mixture and knead it as best you can. If needed, add a little bit of hot water. I like to add hot water because it seems to help make the dough stick together better.
• Let the dough set while you begin to make the filling. Brown the ground pork in a frying pan over high heat, adding in the minced garlic cloves and salt and pepper to taste once browned.
• Grate your ginger root and it to your filling mixture. I like to add a lot of ginger to give it a favor punch, but you can add as much as you like.
• Roll out your dough with a rolling pin. If youre having issues with the dough sticking, Ive found it easiest to roll the dough out between two layers of parchment or wax paper. try to get a very thin layer of the pasta dough.
• Use a circular cookie cutter (or the edges of a glass or whatever you have available) to cut out circles of pasta dough.
• Brush the inside of the dough with a little water and add a spoonful of the filling mix to the center of the dough. (How much you use will depend upon the size of your circles.)
• Fold the dough circles in half and pinch the edges of the dough together with your fingers to seal the potstickers closed.
• Once you have finished making your dim sum, you are ready to steam them. I used a bamboo steamer to steam mine in a wok over some simmering water. To keep them from sticking to your steamer of choice, line it with cabbage leaves or parchment paper or something similar. (There is a reason these are called potstickers.)
• Keep steaming until the pasta changes texture and looks cooked (Or you can taste one to check for doneness.) It took me about 10-15 minutes to steam each batch.
• Remove from the heat, and serve with a dipping sauce of your choice. I mixed together a little soy sauce, sesame oil and Asian plum vinegar, but to make it totally paleo you can substitute out the soy sauce for coconut amino or something else.