Advanced & Core Plan
These little guys hit the mark in trying to duplicate a potsticker. The cabbage leaves were the perfect substitute for the typical wonton wrappers. You can be creative with the spices and filling ingredients and even the dipping sauce. Even my picky eaters who do not like cabbage at home loved them! They are a bit more work than most of my recipes but so worth it. Make extra and freeze them or have lots of leftovers.
1 lb free range ground chicken (if you can’t find ground free range chicken, simply cut organic chicken breasts into chunks (works best if you freeze the chunks for 20 min or so) then put in small batches into a food processor)
1/2 small onion
1 inch fresh ginger, microplaned
1 small green onion, chopped
small handful cilantro or 1/4 teaspoon dried cilantro
2 tablespoons coconut aminos (or liquid aminos)
1/4 teaspoon Chinese 5 spice powder
1/2 shredded carrot
1 tablespoon sesame oil
dash sea salt (to taste)
dash cayenne pepper (to taste)
10 or so cabbage leaves (cut the core out then carefully remove the leaves, trying to keep them in tact)
Mix the ground chicken, onion, ginger, green onion, cilantro, coconut aminos, 5 spice powder, carrot, sesame oil, salt and cayenne. Mix well.
Stuff the cabbage leaves with the chicken filling and roll tightly, If possible, tuck in the ends. Steam for 15 minutes or until chicken is done.
Heat 1 tablespoon of coconut oil in a skillet. Add the dumplings in small batches and fry until golden brown. Turn and brown the other side.
1 tablespoon organic peanut butter or cashew butter
1 tablespoon siracha sauce or red chili paste (check ingredients)
1 teaspoon sesame oil
1 clove garlic, diced
1/4 cup coconut aminos or liquid aminos
1/2 teaspoon rice wine vinegar
Juice of 1/2 lime
Mix everything together and use for dipping.