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AIP POTSTICKER PIEROGIES

April 30, 2016 by predominantlypaleo 18 Comments

 

I never did publish this recipe, despite its deliciousness because I had planned to include it in a book. But then DOWN SOUTH PALEO happened and after that THE NEW YIDDISH KITCHEN and basically that “other” book just never did quite get finished.

But that’s okay because now YOU get to benefit from my project juggling. I am sending this as a thank you to y’all with a big ol’ hug. If you are new to working with yuca, be sure to visit my other recipes too like my AIP pizza crust, egg rolls, empanadas, and sweet potato + bacon perogies! They are all super tasty and have AIP modifications too!

Here’s to your health! Enjoy y’all!

Ingredients:

  • 4 cups peeled, chopped yuca root
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon garlic salt

For the Filling:

  • 1 pound pasture raised ground pork
  • 2 cups shredded cabbage
  • 1 tablespoon avocado or olive oil
  • 4 garlic cloves crushed
  • 4 shiitake mushrooms minced
  • 1 teaspoon fresh ginger grated
  • 3 tablespoons coconut aminos
  • 3 tablespoons green onions minced
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon onion powder
  1. Bring a large stockpot of water to a boil and gently drop in peeled yuca
  2. Boil for 20-25 minutes or until the yuca is fork tender
  3. While the yuca boils, cook the filling ingredients in a skillet over high heat until cooked through, making sure to allow excess liquid to cook off; set aside
  4. Remove the boiled yuca from the stove top and drain water; let cool
  5. Next remove the woody center of each root
  6. In a Vitamix or heavy duty blender, puree the yuca, oil, and garlic salt, using a tamper if you have one
  7. The yuca will become doughy, you can also blend in smaller batches if your blender easily becomes overheated
  8. Preheat oven to 400
  9. Remove the yuca dough from the blender and allow to further cool on a piece of parchment paper
  10. Next roll out the dough between two pieces of parchment paper until it is about 1/8 inch thick
  11. Use a biscuit cutter or top of a drinking glass to cut circles out of the dough
  12. Spoon about a teaspoon or a 1.5 teaspoons of the filling into the center of each dough cut out
  13. Fold over the dough to form a half moon shape and then pinch closed the edges
  14. Repeat until all dough has been used. If you have extra filling, you can eat it plain or put it into a romaine heart like a lettuce wrap
  15. Place all filled potsticker pierogies onto a parchment lined baking sheet and bake for 15 minutes
  16. When you have 3 minutes remaining, preheat additional avocado oil for frying in a large skillet over high heat
  17. Remove baking sheet and fry the potstickers until golden brown on both sides
  18. Place browned potstickers on a towel lined plate until ready to serve
  19. Optional: To make a dipping sauce combine about 1/4 cup coconut aminos with about 1 tablespoon maple syrup, 1/4 teaspoon garlic sea salt and stir to combine
  20. Serve hot or reheat in oven before serving to crisp them up again

POTSTICKER PIEROGIES 2

POTSTICKER PIEROGIES

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Filed Under: aip friendly, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, sides, snacks, soy free, sugar free

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Comments

  1. Casey says

    July 25, 2015 at 8:27 pm

    Could this be made with cassava flour? Do you have any videos on how to properly peel yucca?

    Reply
    • predominantlypaleo says

      July 26, 2015 at 12:01 am

      Check out this post: http://predominantlypaleo.com/cassava-flour-dough/
      and also this video:https://www.youtube.com/watch?v=Z9k86XfKrqY

      Reply
  2. Leasy says

    September 28, 2016 at 1:18 am

    OMG!! I made these today THEY ARE SO GOOD!!! I’ve been missing potstickers, and esp being on AIP it’s hard to find tasty treats like this. But man, this hit the spot. Fifteen thumbs up!!
    That yucca dough is a pain to handle though! It sticks to everything. I found flouring the surfaces with cassava flour helped. Any other tips?

    Reply
    • predominantlypaleo says

      September 28, 2016 at 2:02 pm

      Cassava flour or coconut flour can help. And oil! But otherwise it’s just the nature of the yuca beast LOL

      Reply
  3. Jillian Canart says

    October 8, 2016 at 8:48 pm

    is yuca the same as cassava? if so i’m definately making these soon.

    Reply
    • predominantlypaleo says

      October 9, 2016 at 11:26 pm

      Yes!

      Reply
  4. Robin says

    December 12, 2016 at 3:05 am

    Hi there! Can I use frozen yuca?
    RF

    Reply
    • predominantlypaleo says

      December 19, 2016 at 12:35 am

      Definitely!

      Reply
  5. Sandi says

    March 4, 2017 at 2:15 am

    What would be the amount of cassava flour be instead of making it yourself from the root?

    Reply
    • predominantlypaleo says

      March 5, 2017 at 10:13 pm

      That’s a tricky question as they do not exactly sub one for the other. You may want to read my post on “cassava flour dough” to address any questions/concerns you might have.

      Reply
  6. Analisa Carrillo says

    September 1, 2017 at 2:54 pm

    Would these freeze well? Or store in fridge well?

    Reply
    • predominantlypaleo says

      September 2, 2017 at 8:15 pm

      Yes!

      Reply
  7. Gail says

    September 11, 2017 at 2:03 pm

    How many does this recipe make?

    Reply
    • predominantlypaleo says

      September 14, 2017 at 5:21 pm

      I want to say around 12?

      Reply
  8. Sarah says

    September 24, 2018 at 12:15 am

    Hi there! This recipe looks incredible, I’ve been mashing and frying yuca all week. Have you tried refrigerating the dough, as in, advance prep the day before? Thanks so much.

    Reply
    • predominantlypaleo says

      September 26, 2018 at 8:27 pm

      Yes you can do that!

      Reply
  9. Renee says

    July 30, 2019 at 7:07 pm

    How does this differ from your eggroll recipe?

    Reply
    • predominantlypaleo says

      August 1, 2019 at 3:16 pm

      The filling is different and the method of wrapping. Outer casing is the same!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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