Gluten-free | Sugar-free | Grain-free | Dairy-free | Plant based option | Seafood option
Makes 2 serves
Helpful hints + tips
Instead of pork mince, you can use beef, chicken, turkey or ground lamb mince. You can also use firm tofu, finely chopped mushrooms and eggplants, finely chopped raw salmon, white fish, prawns, scallops, raw mussel or clam meat.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 2 L (½ gallon) Kombu Water
- 6 large cabbage leaves, washed and drained
- 250 g (8.8 oz) lean pork mince (ground)
- 2 tbsp roughly chopped water chestnuts
- 2 tsp finely chopped garlic
- 1 tbsp finely chopped coriander (cilantro) stems
- 1 tbsp sugar- and gluten-free oyster sauce or Vegan "oyster" sauce
- 2 tsp Bridget's Sticky Sauce
- 2 tsp Pure as Inulin Powder
- 1 tsp sesame oil
- Mineral or Himalayan salt and freshly ground pepper
- 1 tsp extra virgin olive oil
- Serve with a sugar-free red wine dipping sauce/dressing
- A handful of mixed leaf salad with thinly sliced choko, capsicum, fresh cabbage, mixed lettuce, asparagus and snow peas.
- Heat the kombu until boiling and blanch the cabbage leaves for 3-5 minutes or until soft. Cool the leaves under cold running water or ice-cold water to halt the cooking process.
- Into a small food processor, pulse together the minced meat, water chestnuts, garlic, coriander, oyster sauce, Bridget’s sticky sauce, sesame oil and pure as inulin powder until combined.
- Season well with salt and pepper and pulse again to combine.
- Heat a large non-stick frying pan on medium to high and try a small part of the mixture to taste for flavour.
- Taste the trail, adding more seasoning or sauces to the mix if necessary.
- Lay a cabbage leaf on a clean bench and add 2 tablespoons of the mixture to the centre of the leaf. Roll the leaf from the bottom up, tucking in the sides as you go.
- Repeat this step until all the mixture has been used up.
- Place the frying pan back on medium heat and add the pot stickers. Add 100 ml (2.5 oz) of warm Kombu water and place a well-fitting lid on the pan.
- Steam the pot stickers until the kombu water evaporates, and the filling is almost cooked through
- Add the olive oil to the pan and caramelise the bottom of the sticker.
- Serve with the red vinegar dipping sauce and the mixed vegetable salad on the side.
- Strain the kombu water and store it in the fridge to use again. This stock will last for over one month.