Cauliflower Wrappers:
Ingredients:
- 1 small head of cauliflower, florets separated
- 1 large egg
- 1/2 cup almond flour
- Salt to taste
Instructions:
- Prepare the Cauliflower:
- Steam the cauliflower florets until they are soft. Alternatively, you can microwave them for a few minutes until they’re tender. Make sure they are well-drained to remove excess moisture.
- Rice the Cauliflower:
- Once the cauliflower is cooled and drained, place it in a food processor and pulse until it’s finely riced, resembling the texture of rice grains.
- Squeeze Out Excess Moisture:
- Transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Wrap it up and squeeze out as much moisture as possible. This step is important to prevent the wrappers from being too wet.
- Mix the Dough:
- In a mixing bowl, combine the squeezed cauliflower, almond flour, egg, and a pinch of salt. Mix well until a dough forms.
- Shape the Wrappers:
- Divide the dough into small portions and roll each portion into a ball. Place a ball between two sheets of parchment paper and gently flatten it into a thin circle using a rolling pin. You want them to be thin but not so thin that they tear easily.
- Cook the Wrappers:
- Heat a non-stick skillet over medium heat. Cook each cauliflower wrapper for about 1-2 minutes on each side until they’re lightly golden. Set aside.
Keto Potstickers Filling:
Ingredients:
- 1/2 pound ground pork or chicken (or use tofu or mushrooms for a vegetarian option)
- 1/4 cup finely chopped cabbage
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce or coconut aminos (for a soy-free option)
- 1 tablespoon sesame oil
- Salt and pepper to taste
