POT STICKERS

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Directions

• Make the filling:
  Melt butter in a large cast-iron skillet over medium heat. In a skillet, combine the filling ingredients and cook, breaking up the pork with a spatula, for about 5 minutes, or until the pork is browned and cooked through. Set aside after removing from the heat.
• Make the wrappers:
  Combine the flour, psyllium husk powder, and salt in a medium-sized mixing bowl. Incorporate the eggs until a thick dough forms. 1 cup of boiling water should be added to the bowl and mixed well. Allow the dough to rest for 1 to 2 minutes, or until it has firmed up and is easy to work with.
• Grease two 6-inch square pieces of parchment paper lightly. Make 16 balls of dough (approximately 1 1/4 inches in diameter). Place a ball in the center of one of the greased parchment sheets. Place the second piece of parchment on top. Roll out the dough into an 18-inchthick circle with a rolling pin. Because this dough is very forgiving, if you don’t roll it out into a neat circle, use
  your hands to shape the wrapper. If you have a tortilla press, place the dough in the press, sandwiched between the parchment paper, and press down until the dough flattens to the edge of the press.
• Fill the wrappers:
  In the center of a dough circle, place 1 heaping tbsp of filling. Fold the sides of the wrapper to form a crescent shape. Pinch the dough together in the center and start gathering and folding it to make pleats, pinching to seal as you go. Repeat with the rest of the wrappers and filling.
• In a large cast-iron skillet over medium-high heat, melt the coconut oil. Place the pot stickers in the skillet in two or three batches to avoid crowding it. Cook for 2 minutes per side, or until both sides are browned. Rep with the remaining pot stickers, adding more oil as needed.
  Return half of the fried pot stickers to the skillet, along with the remaining 12 cup boiling water. Cook for 4 minutes, or until the wrappers are fully cooked. Rep with the rest of the pot stickers.
• Serve the pot stickers with the dipping sauce on the side. Refrigerate in an airtight container for up to 4 days or freeze in an ice cube tray for up to 1 month. To reheat, place in a preheated 200°C/400°F oven for 5 minutes, or until the skin crisps and the filling is thoroughly heated.