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
- Bring a large stockpot of water to a boil and gently drop in peeled yuca
- Boil for 20-25 minutes or until the yuca is fork tender
- 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
- Remove the boiled yuca from the stove top and drain water; let cool
- Next remove the woody center of each root
- In a Vitamix or heavy duty blender, puree the yuca, oil, and garlic salt, using a tamper if you have one
- The yuca will become doughy, you can also blend in smaller batches if your blender easily becomes overheated
- Preheat oven to 400
- Remove the yuca dough from the blender and allow to further cool on a piece of parchment paper
- Next roll out the dough between two pieces of parchment paper until it is about 1/8 inch thick
- Use a biscuit cutter or top of a drinking glass to cut circles out of the dough
- Spoon about a teaspoon or a 1.5 teaspoons of the filling into the center of each dough cut out
- Fold over the dough to form a half moon shape and then pinch closed the edges
- 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
- Place all filled potsticker pierogies onto a parchment lined baking sheet and bake for 15 minutes
- When you have 3 minutes remaining, preheat additional avocado oil for frying in a large skillet over high heat
- Remove baking sheet and fry the potstickers until golden brown on both sides
- Place browned potstickers on a towel lined plate until ready to serve
- 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
- Serve hot or reheat in oven before serving to crisp them up again
Casey says
Could this be made with cassava flour? Do you have any videos on how to properly peel yucca?
predominantlypaleo says
Check out this post: https://predominantlypaleo.com/cassava-flour-dough/
and also this video:https://www.youtube.com/watch?v=Z9k86XfKrqY
Leasy says
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?
predominantlypaleo says
Cassava flour or coconut flour can help. And oil! But otherwise it’s just the nature of the yuca beast LOL
Jillian Canart says
is yuca the same as cassava? if so i’m definately making these soon.
predominantlypaleo says
Yes!
Robin says
Hi there! Can I use frozen yuca?
RF
predominantlypaleo says
Definitely!
Sandi says
What would be the amount of cassava flour be instead of making it yourself from the root?
predominantlypaleo says
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.
Analisa Carrillo says
Would these freeze well? Or store in fridge well?
predominantlypaleo says
Yes!
Gail says
How many does this recipe make?
predominantlypaleo says
I want to say around 12?
Sarah says
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.
predominantlypaleo says
Yes you can do that!
Renee says
How does this differ from your eggroll recipe?
predominantlypaleo says
The filling is different and the method of wrapping. Outer casing is the same!