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Korean Mandoo Dumplings (paleo, AIP)

Julie Hunter
  • 75 minutes
  • Serves 20

INGREDIENTS

Dough

1 cup

tapioca flour or arrowroot starch

3/4 cup

tigernut flour

1

tb olive oil

1 tsp

sea salt

1/2 cup

hot/boiled water

Alternative dough recipe:

1 1/2

pieces boiled cassava (~1+ cup when blended + packed after cooking)

1/2 cup

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 lb

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)

1/3

head cabbage, chopped small

2 tsp

coconut aminos

2 tsp

sea salt

juice from ½ lemon or 1 tb apple cider vinegar