Cabbage Roll Dumplings (Gluten & Soy Free) 

Ingredients:

1 lb ground chicken
1/4 cup carrots, finely chopped
1/4 yellow onion, finely chopped
2 cloves garlic, minced
1 thumb-sized piece of ginger, grated
1 tbsp green onion, chopped
1 tbsp coconut aminos
2 tsp arrowroot starch
Salt and pepper to taste (omit pepper for AIP)
12 napa cabbage leaves
Instructions:

Prepare the Filling:
In a large bowl, combine the ground chicken, finely chopped carrots, finely chopped onion, minced garlic, grated ginger, chopped green onion, coconut aminos, arrowroot starch, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Prepare the Cabbage Leaves:
Bring a large pot of water to a boil. Carefully remove the core from the napa cabbage and gently peel off the leaves. Blanch the leaves in boiling water for about 1-2 minutes until they are tender and pliable. Remove and place them in a bowl of ice water to stop the cooking process. Drain and pat dry.
Assemble the Dumplings:
Take a blanched cabbage leaf and place about 2 tablespoons of the filling in the center. Fold the sides over the filling and then roll it up from the bottom to the top, creating a neat dumpling. Repeat with the remaining leaves and filling.
Cook the Dumplings:
You can either steam or pan-fry the dumplings.
To Steam: Place the dumplings in a steamer basket lined with parchment paper and steam for about 15-20 minutes until cooked through.
To Pan-Fry: Heat a little oil in a skillet over medium heat. Add the dumplings and cook for about 3-4 minutes on each side until golden brown and cooked through. You can add a splash of water and cover the skillet to steam them for a few minutes if desired.
Serve:
Serve the cabbage roll dumplings warm, with your favorite dipping sauce or a side of fresh vegetables.