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