I recently went to a Japanese style pub and saw that they had some low-carb potstickers. I wondered what kind of dough they used to make them low-carb as the different types of dough that I had previously made always ended up somewhat high-carb. When they arrived at our table, I realized that they didn’t use dough to make them, in fact, they used thinly sliced daikon! What an amazing idea! If you thinly slice a daikon using a cabbage shredder, you can use the slices to wrap around the meat and make paleo potstickers!
I woke up this morning and told myself I’d make some daikon potstickers because I really wanted to try this. I used my usual ingredients that I use to make normal potstickers, but used the daikon to wrap them!
I find these paleo potstickers are even better than the real thing because the daikon is crunchy and soft at the same time! I love to make these as I can fry them the traditional way and give the bottom a nice golden brown colour. We call postickers gyoza in Japanese and they are usually filled with pork and cabbage. You don’t really find other varieties here, whereas in Canada you can find chicken and vegetables, seafood and so on. I think the most common filling in Japan for dumplings, potstickers or shumai is usually pork.
I wanted to show you how to make traditional Japanese potstickers using paleo ingredients! I used some Coconut Aminos to marinate the meat mixture instead of using traditional soy sauce. I also used a bit more to make the traditional dipping sauce. Whenever I make stuffing, I don’t like to use corn or potato starch because of the added carbs, so I usually use Almond Flour. I like to use the NOW brand because it contains the nut shells. I find it works better than normal almond meal.
To make Japanese-style paleo potstickers, you’ll need a large nonstick frying pan. You’ll then coat it with a light layer of sesame oil and place the potstickers in. I managed to fit 45 potstickers inside my pan. Because I didn’t use a dough for the wrappers, the potstickers do not stick together when cooking, so you can tightly stuff them inside the pan without a problem! You then slightly fry or steam them without moving them around. This will ensure that the bottom of the potsticker grills nice and even while the meat mixture cooks from the steam and heat.
Paleo Low Carb Potstickers
- 4 leaves cabbage
- 2 cloves garlic
- 1 bulb ginger 20g
- 1/2 bunch Japanese garlic chives
- 350 g ground pork
- 1 egg
- 1/4 tsp dashi powder or chicken, beef, vegetable bouillon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp coconut aminos
- 1 tbsp blanched almond flour
- 2 tbsp sesame oil
- 1/4 daikon 300g
- 1/4 cup water
- 1 tbsp coconut aminos
- 1 tsp vinegar
- 1/2 tsp chili oil
Thinly mince the cabbage and garlic cloves. Grate the ginger. Thinly chop the garlic chives. Using a cabbage shredder, slice the daikon into 40-50 thin slices.
In a large bowl, mix together the minced cabbage, garlic, ginger, garlic chives, ground pork, egg, dashi, salt, pepper, almond flour and coconut aminos. Knead the meat mixture with your hands until all of the ingredients are smoothly mixed together.
Add about 1-2 teaspoons of meat mixture over one slice of daikon and fold in half. Repeat until there is no more meat mixture.
Drizzle the sesame oil inside a non-stick frying pan and line up the potstickers. You can squish them together (don't worry they won't stick together).
Fry on medium heat for 2 minutes and pour the water over. Cover with a lid and let steam for 4-5 minutes. Take off the lid and let the potstickers sizzle until the bottom turns golden brown. Turn off heat.
In a small separate bowl, mix together the vinegar, coconut aminos and chili oil.
To serve, dip each potsticker inside the dipping sauce and eat hot!
You can buy the ingredients here!
Coconut Secret Organic Aminos Soy-Free Seasoning Sauce, 8 Ounce
S&B - La-Yu Chili Oil 1.11 Fl. Oz
NOW Foods Almond Flour, 2 pk
Le Creuset Nonstick Frying Pan
Green Cabbage slicer (w/safety) CSN-10GR (1, Green)
Ajinomoto - Hon Dashi (Soup Stock) 4.23 Oz.