Crispy Pan-Fried Chicken and Chive Dumplings

Ingredients

• 3/4 cup cup Coconut flour
• 2 tbsp tbsp Psyllium husk powder
• 3/4 cup cup Boiling water
• 1 lb lb Ground chicken
• 1 cup cup Garlic chives
• 1 tbsp tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 2 tbsp tbsp Coconut aminos
• 1 Egg
• 3 tbsp tbsp Avocado oil
• 1/2 tsp tsp Salt
• 1/4 tsp tsp White pepper
• 2 tbsp tbsp Rice vinegar (for dipping)(optional)

Instructions

1. 1

   Make the wrapper dough: whisk coconut flour, psyllium husk, and salt in a bowl. Pour in boiling water and stir until a soft dough forms. Knead briefly, cover, and rest 20 minutes.

2. 2

   Make the filling: combine ground chicken, chopped garlic chives, ginger, garlic, coconut aminos, egg, white pepper, and salt. Mix well and chill 10 minutes.

3. 3

   Roll the dough into a log and divide into 12 pieces. Roll each piece thin between parchment sheets into 3-inch rounds.

4. 4

   Spoon 1 tablespoon of filling into each wrapper, fold, and pleat the edges to seal tightly.

5. 5

   Heat avocado oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down and fry 3-4 minutes until golden and crisp.

6. 6

   Add 1/4 cup water, cover immediately, and steam 6-7 minutes until chicken is cooked through.

7. 7

   Uncover and cook 2 more minutes until bottoms re-crisp. Serve hot with rice vinegar for dipping.