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Video: Potstickers



These tasty potstickers are made with a gluten-free cassava dough filled with a delicious vegetable medley of cabbage, broccoli, carrot, onion, garlic, and ginger. Dipped into a delicious and simple-to-make maple and lemon sauce, this is a recipe that’s easy to savor!

Red cabbage minimizes pathogens, expels ammonia gas from the body, knocks down fungus and bacteria, and sweeps out old debris and putrefied food.

Onions have a disinfecting quality for the liver, keeping it from becoming inflamed.

Broccoli “trunks” are rich in phytochemical sulfur compounds that act as harmful gas to unfriendly bacteria and other microorganisms inside the intestinal tract.

Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins.



  • ½ tsp sesame oil (optional)
  • ½ cup chopped spring onions or shallots
  • 2 garlic clove, finely chopped
  • 2 tsp finely chopped ginger
  • ½ cup finely chopped carrot
  • ½ cup finely chopped broccoli
  • ½ cup finely chopped red cabbage
  • ½ tsp sea salt (optional)

Wrapper dough:

  • 1 ½ cups cassava flour
  • ½ cup arrowroot powder
  • 1 tsp sea salt (optional)
  • ¼ cups boiling water, more if needed

For cooking:

  • 1 tsp olive or coconut oil, for cooking (optional)
  • ¼ cup water

Dipping sauce:

  • ½ tbsp freshly-squeezed lemon or lime juice
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • ½ tsp red pepper flakes, more to taste
  • ½ tsp sesame seeds (optional)


To make the filling, place a medium-sized ceramic non-stick skillet on medium-high heat. Add the sesame oil (if using), spring onions, garlic, and ginger and cook for 3-4 minutes, until soft and fragrant. Add the carrot, broccoli, cabbage, and sea salt (if using) to the pan and continue cooking for 3-5 minutes or until the vegetables are tender. Remove and set aside.

To make the wrapper dough, combine the cassava flour, arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Roll the dough into a rope about 1 inch thick, then cut into 1-inch pieces. Working one piece at a time, flatten it and roll out as thinly as possible into a round wrapper. You could also use a tortilla press for this, placing the piece of dough between sheets of parchment paper first.

Place a large non-stick ceramic skillet on medium-high heat. Add the oil (if using) and swirl around. Arrange the dumplings in the pan so that they don’t touch (you may need to cook them in two batches). Cook for 4-5 minutes, until crispy and golden on the bottom. Pour in the water and place a lid on top immediately. Steam for 5-6 minutes or until the wrappers are cooked through.

Whisk all the ingredients for the dipping sauce together in a small bowl.

Serve potstickers immediately with dipping sauce. Enjoy!

Serves 4-6

Categories: Low Fat, Grain Free, Lunch, Dinner, Main Dishes, Potstickers, Dumplings, International, Asian, Kid Friendly

This item posted: 17-Apr-2023

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