Steamed Dumplings (paleo, AIP)

Prepare filling (if in doubt saute some ground beef/pork/turkey in olive oil with onions, garlic, cabbage, and scallions. I like to pre-cook my filling but it's also not necessary as long as you steam thoroughly).Make dough by adding the ingredients in order listed. Pliable dough ball should form. If dough seems too sticky, add more tapioca/arrowroot starch until it doesn't stick to your hands.Tear off quarter sized pieces of dough and flatten into 5-inch circles (you can roll out the whole dough and cut out circles, or just do them individually/manually). The circle edges should be a bit thinner than the interior. Spoon 2 tsps - 1 tb of filling into the center each, and seal the edges to form a semi-circle. (With no gluten, they're more delicate than wheat-skin dumplings, so just use your best gentle hands technique ?? ).Connect the points of the semi-circle to form the dumpling shape (or keep them as semi-circles if you want to steam or fry them as potstickers). (Helpful instructional video here.)Steam for around 10 minutes in a steamer pan/basket lined with parchment paper. Serve with coconut aminos and mild or homemade kimchi!