Instructions

1. First things first, let's get that pork setting in some delicious sesame sauce.
2. In a bowl, stir together the ingredients for the filling. Cover and marinate for 30 minutes in the fridge.
3. While your pork sits, place the almond flour, whey, xanthan gum, and salt into a mixing bowl. Stir thoroughly.
4. Crack in the egg and start to mix.
5. Once it becomes hard to stir with a spatula, use your hands to knead the rest of the dough together.
6. Roll the dough into a long log shape, about 2-3 inches in width.
7. Cut the dough into 20 circular pieces.
8. Take one of those pieces and cover the rest of the dough with a damp paper towel.
9. In between two pieces or parchment paper, roll the small piece of dough into a circle. Make sure it is not too thin that it tears. Should be maybe 1/8th of an inch thick.
10. Place 1 tsp of filling into the centre of the dough.
11. Fold the dough in half, in a half-moon shape and press the sides together to seal.
12. Continue to roll, fill and fold the other pieces of dough.
13. Once all the potstickers have been made, heat up 2 tbsp of olive oil in a non-stick pan on medium high heat.
14. Gently place your dumplings into the oil and cook for about 3-5 minutes or until the bottom of the potstickers are a golden brown.
15. Add 1-1.5 inches of water and immediately cover the pot.
16. Keep the pot covered for about 15 minutes.
17. After 15 minutes, take off the lid and cook off the excess water. The potstickers will crisp up a bit more on the bottom.
18. Once the water has evaporated, take the dumplings off the heat and serve alongside some coconut aminos (or soy sauce)
19. Enjoy!