Korean Mandoo Dumplings (paleo, AIP)

Author: Julie Hunter

Recipe type: Paleo, autoimmune protocol (AIP)

Cuisine: Korean, snack, appetizer

Prep time: 45 mins

Cook time: 30 mins

Total time: 1 hour 15 mins

Serves: ~20 dumplings

Ingredients

Dough
1 - 1.25 c tapioca flour or arrowroot starch
¾ c tigernut flour
1 tb olive oil
1 tsp sea salt
½ c hot/boiled water
Alternative dough recipe:
1.5 pieces boiled cassava (~1+ cup when blended + packed after cooking)
½ c Otto's cassava flour
1 tsp sea salt
2 tb avocado or olive oil
Filling (can basically improvise this with anything on hand - omit meat for veggie/vegan)
2 tb olive oil or coconut oil
1 minced onion
2 bunches scallion, minced
1 grated carrot
4 cloves minced garlic
1 tsp minced ginger
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)
⅓ head cabbage, chopped small
2 tsp coconut aminos
2 tsp sea salt
juice from ½ lemon or 1 tb apple cider vinegar

Instructions

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!

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/korean-mandoo-dumplings-paleo-aip/