PALEO MATCHA POTSTICKERS
Paleo matcha pot stickers are a labor of love, but well worth it! Who can resist juicy, meat-filled, matcha-infused dough, packed with garlic and ginger flavor, crisped to golden perfection, and dipped in sauce?
This awesome paleo pot sticker recipe is from Michelle of Nom Nom Paleo - we just matcha-fied it!
PALEO MATCHA POTSTICKERS INGREDIENTS
Here’s everything you’ll need to make these little pockets of heaven. Get out your grocery list!
- Dried shiitake mushrooms
- Napa cabbage
- Ground pork
- Chicken broth
- Fresh ginger
- White pepper
- Coconut aminos
- Sesame oil
- Cassava flour
- Arrowroot powder
- Boiling water
- Olive oil
- Rice wine vinegar
WHICH GRADE OF MATCHA IS BEST?
We recommend using our best-selling Culinary Grade Matcha for all of your culinary purposes. Please see our Matcha Guide Blog post that outlines the benefits of using Culinary Grade Matcha. This is, however, only a recommendation. You are more than welcome to use another grade of Jade Leaf that you have on hand.
HOW TO MAKE PALEO MATCHA POT STICKERS
As we mentioned, these babies are a labor of love. Unless you’re looking for an all-day kitchen project, go ahead and break up the recipe into two or three days:
DAY ONE: MAKE THE FILLING
Draining the cabbage and soaking the mushrooms take a bit of time, so we recommend getting a head start on these steps. You can keep the filling in the fridge in an airtight container for up to two days.
DAY TWO: MAKE THE DOUGH, FOLD, AND COOK!
Now you can make the dough, get some friends or family members to help form the dumplings, and then fry up the pot stickers!
If you don’t want to make the pot stickers right away, freeze them for up to two months or refrigerate them for up to two days before cooking them.
POT STICKER FILLING: THE DETAILS
You might be wondering if you have to use pork for this recipe. The answer? No! ground chicken or turkey works great in this recipe as well.
As for the vegetables, if you can’t find dried shiitake mushrooms, you can totally substitute a different type of dried mushroom or use fresh ones.
If you can’t find Napa cabbage, substitute regular green cabbage, or even kale.
Pot sticker filling
- 3 large dried shiitake mushrooms
- 1 pound Napa cabbage a small head
- 2 teaspoons kosher salt or a fine grain salt, divided
- 1 pound ground pork
- ¼ cup chicken broth
- ½ cup minced scallions
- 1 tablespoon minced fresh garlic
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground white pepper
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 3 cups cassava flour
- 2 tbsp Jade Leaf Culinary Grade Matcha
- ¾ cup arrowroot powder
- ½ teaspoon salt
- 2 ½ cups boiling water
Cooking the Dumplings
- ¼ cup olive oil, divided
- ½ cup rice vinegar
- ¼ cup coconut aminos
- 1 teaspoon toasted sesame oil
- 2 teaspoons Paleo Siracha or red pepper flakes
- Start by making the filling. Soak the shiitake mushrooms in a bowl with water for at least 30 minutes or until completely softened. You can also soak the mushrooms for up to 8 hours in the fridge.
- While the mushrooms are soaking, finely chop the Napa cabbage, or pulse it in a food processor. Combine the cabbage and 1 teaspoon of salt in a large bowl and toss well. Transfer the salted cabbage to a fine mesh strainer or colander and set it over a bowl. Let it stand at room temperature for at least 30 minutes or in the fridge for up to 8 hours.
- When you’re ready to make the filling, grab the soaked shiitake mushrooms and squeeze out the excess liquid. Remove and discard the tough stems and finely dice the caps.
- Dump the salted cabbage onto a large piece of cheese cloth or clean dish towel. Gather up the edges and squeeze and twist the cabbage bundle to wring out as much liquid as possible. You should end up with about 1 cup of cabbage.
- In a large bowl, use your hands to mix the ground pork with the chicken broth until the liquid is incorporated into the meat.
- Combine the pork/broth with the drained cabbage, mushrooms, scallions, minced garlic, ground ginger, ground white pepper, the remaining teaspoon of salt, coconut aminos, and sesame oil. Use your hands to knead the filling until everything is well-mixed and the mixture starts to feel tacky and sticky.
- To check the seasoning, fry up a tiny patty of the meat mixture in a pan and taste it. Add more salt if needed. At this point, you can store the filling in a sealed container in the fridge for up to two days.
- When you’re ready to make the wrapper dough, measure out the matcha, cassava flour, arrowroot powder, and salt and place them all in a large mixing bowl. Pour in about 2 cups of boiling water and stir it in. Once the water cools down enough to touch, use your hands to knead the dough.
- Continue adding a little boiling water at a time and knead it until you form a springy, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour.
- Divide the dough in thirds, and then divide each piece in half to get 6 dough balls. Next, divide each of the 6 dough balls in half, then in half two more times. You should end up with 48 equal-sized portions.
- Cover the dough balls with a damp kitchen towel to keep them from drying out.
- Assemble the pot stickers. First, portion out the filling; scoop out a scant tablespoon of filling and place the oval-shaped filling on a plate. Repeat until you have 48 equal oval-shaped Paleo Pot Sticker fillings.
- Next, make the wrappers. Grab a tortilla press or frying pan to flatten, some parchment paper, a rimmed baking sheet, a damp kitchen towel, and a small bowl of water. Take one of the dough balls and dab it with a little water if it feels dry. Then, use your hands to roll it into a ball.
- Place the dough ball on the tortilla press or under the frying pan in between pieces of parchment paper, and smush it flat. The wrapper should be very thin and about 3½-inches in diameter.
- Put the pre-scooped filling into the middle of the wrapper. Make sure your fingers are clean or it’ll be hard to fold properly. Fold up the sides of the wrapper around the filling like a taco. Use your thumb to keep the filling in place and use your other hand to crimp one side of the pot sticker as you seal the top. Continue pleating only one side of the wrapper and sealing the top of the pot sticker until you reach the other side. Use your fingers to securely seal the top of the pot sticker, dabbing on a little water if the edges feel dry. The finished pot sticker should have a flat bottom and form a crescent with the pleats on the outside.
- Place the pot stickers on a parchment lined rimmed baking sheet and cover them with a damp kitchen towel to keep them from drying out. Continue making wrappers and wrapping pot stickers until you are finished.
- At this point, you can either freeze the pot stickers or fry them up. If you freeze them, place them in a plastic bag in a single layer and tightly seal. You can keep the dumplings in the freezer for up to 2 months, and then fry them directly from the freezer when you’re ready to eat.
- Now, cook the pot stickers. Heat a 10-inch heavy-bottomed skillet over medium-high heat. When the pan is hot, add a tablespoon of olive oil and place as many pot stickers into the pan that’ll fit in a single layer.
- Fry the pot stickers until the bottoms are golden-brown, about 2 minutes.
- Carefully pour in a ½ cup of boiling water, and cover the skillet with a tight-fitting lid. Turn the heat down to medium and steam-fry the Paleo Pot Stickers for 5 minutes (7 minutes if cooking from frozen).
- When the timer goes off, remove the lid and continue cooking a minute or two to evaporate any remaining liquid and to re-crisp the bottom of the pot stickers. Carefully transfer the finished pot stickers to a platter and repeat the process until you’re finished.
- For the dipping sauce, mix together rice vinegar, coconut aminos, toasted sesame oil, and red pepper flakes (if desired).