Korean Pork Dumplings
(Makes 8 Dumplings)
- 1 cup Otto’s cassava flour
- 1/4 tsp sea salt
- 2/3 cup water
- 1/4 lb ground pork
- 1/2 cup shredded cabbage
- 1/3 cup diced carrots
- 1/4 cup chopped green onion
- 1 lime – juiced
- 1 1/2 tsp garlic powder
- 1 tsp ground ginger
- 2 tbsp honey
- 1/2 tsp Red Boat fish sauce
- 6 tbsp lard
- To make the dough, combine cassava flour, sea salt, and water in a bowl with a wooden spoon until combined.
- Use your hands to further kneed the dough until a ball has formed, placing the dough in a plastic bag and squeezing out all of the air, allowing it to rest for 15 minutes.
- After 15 minutes, remove the dough from the bag and kneed for 5 minutes by hand until smooth, forming into a even log at the end.
- Cut log into 8 like-size pieces, and roll out to 4 inch circles on a surface dusted with extra cassava flour. (You can do this by hand or with a rolling pin).
- Place circles on a sheet lined with plastic wrap and place another piece of plastic wrap over them, allowing them to rest while making the filling, or storing in the in freezer for later use.
- To make the filling, shred cabbage with a sharp knife or in a food processor, dice carrots into small pieces, and chop green onion.
- Combine lime juice, garlic powder, ground ginger, honey, and fish sauce in a small ramekin and set aside.
- Heat 2 tbsp lard on medium-low heat in a large skillet.
- Once hot, add prepared vegetables to the skillet and sautee for 5 minutes, then add the ground pork and prepared sauce, sauteeing for another 5 minutes until the meat has fully cooked, then transferring the mixture to a large bowl.
- Spoon a couple tablespoons of the filling into the center of each prepared dumpling wrapper, and then fold the wrapper in half, sealing with your fingers by pressing the two edges together, and folding up the sides.
- Back in the skillet, heat 4 tbsp of lard on medium-heat until hot, then lower to medium-low.
- Place prepared dumplings in the pan on one of there sides, allowing to cook for 3-5 minutes until golden, then flipping over so they are standing straight up and down, cooking for another 3-5 minutes until golden until the bottoms are golden as well.
- Flip the dumplings over once more onto their 3rd side, allowing to cook for 3-5 minutes until browned, then add 3 tbsp of water to the skillet and quickly cover, allowing the dumplings to cook 3 minutes more.
- Once cooked and golden on all three sides, remove dumplings from the pan and place on desired serving platter.
- Dip in Coconut Aminos or your favorite sauce and enjoy!