Craveable healthy meals
The other day I was having cravings for pasta or something similar like potstickers, but I couldn’t just go out and buy them since I have gone paleo.
Ever since going gluten free, dairy free and grain free, I don’t have that many cravings for bread or pasta, but every once in awhile it’s bound to happen.
I was determined that I wanted to make a sort of grain free pasta dough that I could use for my diet.
I started experimenting with different mixes of grain free flours, and researching new ones, 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 through 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!
I decided to try to make myself a paleo asian potstickers 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 because I couldn’t get the craving out of my mind. I’m so glad I did because I can truly say that I enjoyed this recipe.
This recipe has almond flour and tapioca flour/starch in it and sometimes it is difficult to find, so if you have some time to pre-plan when you will need these items, I suggest buying them through Amazon.
This way you don’t have to run around to a bunch of stores that may or may not have them. Get them here so they can be delivered right to your house. And I find buying items that are specialty items are cheaper than at a specialized grocery store.
Food for thought!
Let me know how they worked for you. Leave a comment.
Can you tell it’s gluten free?!
If you enjoyed this post then check out these related posts…
In this post I break down what the Paleo diet is,
what you can and cannot eat,
as well as my own personal experience on this journey.
If you would like to learn about the ins and outs of the
Paleo Diet Check out this book, Paleo for Beginners!
Paleo Asian Potstickers
- 1 1/4 cups tapioca flour
- 3/4 cup almond flour
- 2 whole eggs
- 1/2 teaspoon salt
- 12 ounces turkey ground
- 3 cloves garlic minced
- 1 1/2 cup cabbage shredded
- 1 medium red onion small diced
- 1/2 cup carrots small diced
- 1 teaspoon ginger ground
- olive oil for frying
- freshly ground black pepper
- Salt to Taste
Mix together the almond flour, tapioca flour, salt 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.
Pull dough out and wrap in plastic, so it doesn’t dry out. Let the dough set while you begin to make the filling. Brown the ground turkey in a frying pan with oil over high heat, and salt and pepper to taste once browned.
Remove browned turkey from pan and set aside. Add a more oil to pan and on med- high heat add red onion, cabbage, carrots, and garlic.
Stirring occasionally to get a nice browning on vegetables. Add ground ginger, salt and pepper 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.
Once, browned combine with meat, set aside.
Seperate the dough into quarters and then 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. You can also add some tapioca flour to the board and rolling pin to prevent sticking, but be careful not too much it will dry put the pasta dough. 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. I used a cookie cutter that is 2 1/2 in – 3 in.
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. Place the folded pockets on a parchment lined sheet pan to prevent from sticking.
Once you have finished making your potsticker pockets, you are ready to cook them. In a frying pan add enough oil to coat the pan. Place the dough pockets on one side and be sure not to over crowd the pan.
Develop a crust on each side about 2-3 minutes per side. Once browned on both sides, add water to the pan enough to cover the bottom of the pan. Cover quickly, since the steam will cook the pasta. This will take about 7-8 minutes to finish cooking.
Keep steaming until the pasta changes texture and looks cooked, a slight transluent color. (Or you can taste one to check for doneness.)
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. I also like a little chili oil with mine.
To finish the perfect plate, serve with sliced green onions, sesame seeds and dipping sauce.
This dough is great for gluten free pasta or making paleo ravioli. If you have left over meat mixture, which you might if you rolled the dough thicker. Make lettuce wraps for a lunch or eat with a asian salad. Or freeze in an air tight container for up to 1 month and make more later.
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