Our family grew up eating these potstickers, I swap out some ingredients to make these paleo friendly! Stories were always passed down while wrapping these potstickers! Definitely a hit for the family or gatherings

INGREDIENTS:

Filling:

1 pound Napa cabbage, about 1 small head
1 Tablespoon kosher salt
1 pound ground pork
1/4 cup chicken broth
3 large shiitake mushrooms, stems discarded, caps finely chopped
1/2 cup minced scallions
1 Tablespoon minced fresh garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon ground white pepper
1 Tablespoon coconut aminos
1 Teaspoon toasted sesame oil

Wrappers:
3 cups (384 g) cassava flour
3/4 cup (96g) arrowroot powder
1 1/2 teaspoons Diamond Crystal kosher salt
2 1/4 cups boiling water
For Cooking the Potstickers:

1/4 cup avocado oil, divided (or grapeseed oil)
1/2 cup boiling water per panful of dumplings
Dipping Sauce:
Soy Sauce , Ponzu, Optional add Chili Paste

INSTRUCTIONS:
For the filling:
1. Finely chop the Napa cabbage leaves, place in a medium bowl and toss with the salt. Place the mixture in a fine mesh colander over a bowl and let sit for about 30 minutes at room temperature. Press the cabbage to release the liquid, then put cabbage in a cloth towel and squeeze out the rest of the liquid. There should be about 1 cup of cabbage remaining. Set aside.
2. In a large bowl, add the pork and the chicken broth. Mix with a fork or your hands to incorporate the broth into the meat. Add the cabbage, mushrooms, scallions, garlic, ginger, white pepper, coconut aminos, and sesame oil. Mix well with hands until everything is combined into a slightly sticky ball.
3. Cover and refrigerate the filling mixture until ready to use, or for up to two days.

To Assemble the Potstickers:
1. On a large baking sheet, divide the pork filling into 48 equal parts (about a scant tablespoon).
2. Roll out each potsticker ball in between two sheets of parchment paper with a rolling pin until about 1/8” thick (or use a tortilla press if you have one). Add the filling, slightly spreading it out lengthwise, and fold up the sides. Press the tops together, and then crimp them along the top to form the traditional dumpling shape. The finished potsticker should have a flat bottom with a pleated top that is then shaped into a crescent form. Repeat for all 48 potstickers.
3. Heat up a 10” heavy bottomed frying pan on medium heat; add the oil. When it is hot, place the potstickers around the pan so they do not touch each other. Fry the bottoms until they are brown and crispy, about 2 minutes.
4. While the potstickers are browning, heat 1/2 cup of water to a boil. When the potstickers are browned on the bottom, CAREFULLY add the boiling water to the frying pan, turn down the heat, and cover with a lid. Steam for about 5 minutes. When the timer goes off, continue cooking for a minute or two until the liquid has burned off. Serve immediately with your choice of dipping sauce.
5. Repeat Steps 2, 3 and 4 for as many potstickers as you want to cook. Store the extras in the freezer in a single layer in zip lock freezer bags for up to two months. Steam frozen dumplings for 7 minutes.

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