Whole30 Cabbage Pot Stickers

So I made these at the beginning of my Whole30, and they were SO good! If packing on a trip, I'd suggest not steaming them so they'll stay fresh. Then, when you're ready, you can wrap them in a paper towel and heat in the microwave or wrap in foil and heat in the oven. I like this alternative also as a gluten-free option. If you don't feel like making them into a dumpling, they also make great wraps!

Stuffing you will need: 1 lb ground chicken 1 lb ground pork 1 1/2 c. Broccoli slaw; chopped 1 tbl. Coconut aminos 1 tsp. Red boat fish sauce 1 tsp. Fresh minced ginger 4 cloves fresh minced garlic 1 tsp. Kosher salt 1 tsp. Toasted sesame oil (if pan frying) 1 tbl. Ghee (if panfrying)

Sauce you will need: 1/4 c. Coconut aminos 2 tbl. Red wine vinegar (rice vinegar if not on Whole30) 1/4 tsp. Sesame oil 1/2 tsp. Red boat fish sauce 1/4 tsp. Fresh minced ginger 1 garlic clove; minced 1/2 green onion; sliced thinly (white end)

For wrap: 10 steamed cabbage leaves 10 toothpicks (if pan frying)

Instructions: In a large mixing bowl, add all ingredients for stuffing except ghee and sesame oil. Mix together evenly. Over medium high heat, brown meat and veggie mix completely. Set aside. In a smaller bowl, add all ingredients for sauce. Mix together well and set aside. Take about a tablespoon (or more depending on size of steamed cabbage leaves) of pork and chicken mixture and put into the center of the cabbage leaf. Curl in both sides, then roll on opposite sides. Serve with sauce. If pan frying, place a toothpick in the bottom of the dumpling all the way through. Over medium high heat, melt together ghee and sesame oil. Sear all sides of dumplings until golden brown, and serve.