Korean Mandoo Dumplings (paleo, AIP)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1 tb olive oil
- dough
- 2 tsp sea salt
- 4 cloves minced garlic
- 1 tsp minced ginger
- 1 tsp sea salt
- 2 tsp coconut aminos
- 1 minced onion
- 3/4 c tigernut flour
- 1/2 c hot/boiled water
- 3/4 c tapioca flour or arrowroot starch
- filling (can basically improvise this with anythin
- 2 tb olive oil or coconut oil
- 2 bunches scallion minced
- 1 grated carrot
- 1 pound ground meat (beef pork, chicken, turkey, etc. - i used a combo of chicken livers + aip sausage for mine, but that's cuz i'm weird)
- 1/3 head cabbage chopped small
- juice from 1/2 lemon or 1 tb apple cider vinegar
- Carbohydrate 1.26769 g
- Cholesterol 0 mg
- Fat 0.236700000072367 g
- Fiber 0.584399978637695 g
- Protein 0.6111 g
- Saturated Fat 0.0324640000099924 g
- Serving Size 1 1 dumpling (68g)
- Sodium 274.176875000001 mg
- Sugar 0.683290021362305 g
- Trans Fat 0.0236247500019597 g
- Calories 8 calories
Cook filling ingredients together in saute pan in order listed until flavors mix and everything is cooked through.Mix dough ingredients in order listed until knead-able ball of dough forms (dough should be pliable, but not sticky).Roll dough into even log form (~3-4 cm in diameter) and cut into 1 cm-thick rounds.Flatten rounds into circular dumpling wrapper shapes manually or with rolling pin. Alternatively, you can roll out the whole ball of dough to 1-2mm thickness and cut dumpling shapes out with a circular cookie cutter.Fill skins with filling and seal.Cook dumplings in 1-2 tb coconut oil in saute pan on medium-high heat until browned on both sides. You can add a bit of water after initial browning to make potstickers, or just fry in oil (both work).Dip in coconut aminos with scallions and enjoy!
