Pan-Fried Beef and Celery Potstickers (Low-Carb)

Ingredients

• 300 g Ground beef (85% lean)
• 100 g Celery, finely diced
• 40 g Coconut flour
• 2 Eggs
• 10 g Psyllium husk powder
• 2 Green onions, minced
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Coconut aminos
• 2 tbsp Avocado oil
• 1/2 tsp Salt
• 1/4 tsp White pepper
• 120 ml Water

Instructions

1. 1

   Make the dough: mix coconut flour, psyllium husk powder, 1 egg, and 60 ml hot water. Knead into a smooth ball, wrap, and rest 30 minutes.

2. 2

   Meanwhile, make the filling: combine ground beef, celery, remaining egg, green onions, garlic, ginger, coconut aminos, salt, and white pepper. Mix well and chill 15 minutes.

3. 3

   Roll the dough between two sheets of parchment paper to about 2 mm thick and cut into 10-12 rounds.

4. 4

   Place a spoonful of filling on each round, fold, and pleat the edges to seal tightly into half-moon potstickers.

5. 5

   Heat avocado oil in a nonstick skillet over medium heat. Arrange potstickers in a single layer and fry 3-4 minutes until golden on the bottom.

6. 6

   Add 120 ml water, cover immediately, and steam 8-10 minutes until the filling is cooked through.

7. 7

   Uncover and cook 2 more minutes until bottoms are crisp. Serve hot.