Pan-Fried Chicken and Water Chestnut Dumplings

Ingredients

• 1 lb Ground chicken
• 1/2 cup Canned water chestnuts, finely diced
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 3 Green onions, thinly sliced
• 6 Eggs
• 1/4 cup Coconut flour
• 2 tbsp Coconut aminos
• 2 tbsp Avocado oil
• 1/2 tsp Salt
• 1/4 tsp White pepper
• 2 tbsp Rice vinegar(optional)

Instructions

1. 1

   Make the wrappers: whisk 4 eggs with the coconut flour and a pinch of salt until smooth. Let rest 5 minutes to thicken. Heat a lightly oiled nonstick skillet over medium heat and cook 8 thin crepes (about 5 inches each), 1-2 minutes per side. Set aside to cool. (25 minutes)

2. 2

   Make the filling: combine ground chicken, water chestnuts, ginger, garlic, green onions, remaining 2 eggs, 1 tbsp coconut aminos, white pepper, and salt. Mix well and chill 10 minutes for easier handling. (15 minutes)

3. 3

   Assemble: spoon 1 tablespoon of filling onto the center of each wrapper. Fold over into a half-moon and pinch the edges firmly to seal, pleating slightly. (15 minutes)

4. 4

   Pan-fry: heat avocado oil in a large skillet over medium heat. Cook dumplings 3-4 minutes per side until golden, then add 1/4 cup water, cover, and steam 4 minutes until the filling is cooked through. (12 minutes)

5. 5

   Serve hot with a dipping sauce of rice vinegar mixed with the remaining coconut aminos. (1 minute)