This paleo dim sum recipe uses a paleo pasta filled with flavorful ginger and pork and is steamed to perfection to make these amazing Asian potstickers.
The other day I was having cravings for pasta or something similar, but I didn’t want to have the usual rice noodles that I occasionally eat when the rest of my family eats homemade wheat pasta. Ever since going gluten free and mostly grain free, I don’t have that many cravings for bread or pasta, but every once in a while it’s bound to happen.
I was determined that I wanted to make a sort of grain free pasta, and started experimenting with different mixes of grain free flours to try to get the right consistency for making pasta. I ended up coming up with a combination that made a tasty pasta, but the mixture was a bit too delicate for pulling though the pasta maker as I have always done with traditional wheat flour.
This pasta worked better with a rolling pin and cutting by hand. The dough itself is quite delicate, but the pasta, once boiled, actually has a pretty solid consistency resembling wheat pasta al dente; the flavor isn’t that different either!
As I was rolling out the flour and looking through my fridge, trying to decide what I wanted to make myself to eat, I though about using the pasta dough to make something I’ve wanted to try making for quite some time. I decided to try to make myself a paleo dim sum recipe.
To be honest, I wasn’t quite sure what I was getting myself into, or if it would work out, but I kept going anyway. I’m so glad I did because I can truly say that I enjoyed this recipe.
You can probably tell that, despite being an American girl living in Spain, I like to try making and paleo-fying a lot of Asian recipes. I don’t know why, but I guess it’s because I’m attracted to the exotic flavors like ginger, soy sauce, litchis and matcha.
With that introduction, let me share with you my paleo dim sum recipe.
I hope you enjoy it as much as I did. (Even my husband liked this one.) 🙂
- Mix together the almond flour, tapioca flour, and eggs. It’s 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 you’re having issues with the dough sticking, I’ve 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.