Sammy Wong Potsticker Recipe

Easy Keto Potstickers with Asian Dipping Sauce

WebApr 28, 2019 · Directions: Preheat oven to 375℉ (190 ℃) and line 2 baking sheets with parchment paper (not wax paper). Arrange mozzarella …

Rating: 4.8/5(42)
1. Preheat oven to 375℉ (190 ℃) and line 2 baking sheets with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper (4 slices on each sheet) with enough space in between each slice so they won't melt into each other. Set aside.
2. In a frying pan over medium high heat brown ground pork or chicken. Add sesame oil, coconut aminos or tamari sauce, minced garlic, diced cabbage, minced ginger, and green onion and saute until fragrant (about 2 to 3 minutes).
3. Turn heat down to lowest setting, cover and simmer for 2 minutes. Turn off heat but leave the lid on to keep warm.
4. Place baking sheets with cheese into the preheated oven and bake for 4 to 6 minutes or until the edges of cheese are browning. *Leave the oven on, as these will return to the oven later.*

Preview

See Also:

Show details

Keto Dumplings (Potstickers) The Hungry Elephant

WebApr 30, 2019 · Gently place your dumplings into the oil and cook for about 3-5 minutes or until the bottom of the potstickers are a golden brown. Add …

Rating: 4.3/5(67)

Preview

See Also:

Show details

Keto Pork Potstickers ???? Low Carb & GlutenFree!

WebMar 27, 2019 · Place your shredded mozzarella into a microwave safe bowl, and microwave for 45 seconds. Take out and stir. Place back into the …

1. ) Add all the Pork filling ingredients (except the pork and coconut flour) into a food processor. Pulse to chop the ingredients up. Add the meat and the coconut flour and continue to pulse until it looks evenly mixed and has formed a bit of a large meat ‘ball’ (it should look like meatball mince). If you don’t have a food processor, you can chop all the ingredients by hand and then mash in the coconut flour and meat until fully mixed. Put your pork mix into a lightly oiled pan, over medium heat and mix/chop up occasionally. Cook until browned and no longer pink. Drain the fat and set the cooked filling aside to cool.
2. uction-step-2″>2.) Place your shredded mozzarella into a microwave safe bowl, and microwave for 45 seconds. Take out and stir. Place back into the microwave for another 15 seconds, until sufficiently gooey and melted.
3. -step-3″>3.) Quickly Take your hot, melted mozzarella and add your egg yolk, stirring vigorously with a spatula. It will look a little stringy and not full combined yet (that’s okay). Working quickly, Add almond flour and stir, in a circular motion with the spatula. Use the spatula to mash the almond flour down into the rest of the dough, then stir in a circular motion again.. and continue this cycle until you have a non-grainy, smooth dough (see post pics for example!).
4. p-4″>4.) Transfer your warm dough (WORKING QUICKLY before it cools) onto a lightly oiled piece of parchment paper. Place another lightly oiled parchment paper on top, and roll your dough out with a rolling pin until it’s 1/8th-1/4 inch thick. If your dough looks transparent, it’s too thin. If you’re parchment paper is slipping around, put a silpat baking mat underneath or a damp paper towel to prevent movement. 5.)

Preview

See Also:

Show details