Originally posted June 23, 2012
I just want you to know that I don’t know and don’t claim to know how to cook everything. Some things I’m not interested in and some things…well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it’s not 100% successful. On this day, I decided I needed a gluten-free Asian pot sticker recipe.
I have had a very good gluten-free potsticker from Feel Good Foods but there’s nothing like making your own, something I could almost do in my sleep before I was gluten-free. I decided on a whim to just try making them.
I consulted a few recipes and came up with this. The dough is a combination of a few recipes but was workable. I particularly like the filling which I created on my own. A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.
After they were cooked, my kids basically devoured about half of them, including the extra meat which I had used to make into mini meatballs. I ate mine with San-J gluten-free low-sodium tamari soy sauce with a few drops of chili oil; for soy-free, use coconut aminos. Yes, I was in heaven!
Give yourself at least an hour or so to make this dish. However, it’s much quicker with two people. You can fill it with whatever meat you’d like; this was my vision. Please let me know if you make the recipe.
Gluten-Free Asian Potstickers
Yield: 24 – 26 Potstickers
Wrappers:
- 1 cup/165 gm sweet rice flour
- ½ cup/65 gm tapioca flour (also known as tapioca starch)
- ¼ cup/50 gm white rice flour
- ½ teaspoon/2 gm fine sea or kosher salt
- ¼ teaspoon xanthan gum
- 2 tablespoons/28 gm vegetable or avocado oil
- ⅔ cup/160 gm water, boiling plus more if needed
1 – 2 tablespoons cornstarch or tapioca flour for rolling
Filling:
- 1 pound ground chicken, turkey, or pork (you might not need a full pound so if you have a little less, that’s fine)
- 1 tablespoon sesame oil
- 2 scallions, white and some green, finely diced
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 ½ teaspoon fine sea or kosher salt
- ½ teaspoon white pepper
- Optional: a few dashes of chili oil or sriracha if you prefer a spicier filling
About 2 or 3 tablespoons neutral oil for frying like avocado or vegetable oil
- To make the dough, mix the flours (sweet rice, tapioca, and white rice), salt, and gum. Add oil.
- Add boiling water slowly. Mix with a spatula. Set aside for about 3 minutes.
- Once the dough has cooled slightly, use your hands to bring the dough together, adding more warm water if needed.
- Knead on the counter (or in the bowl) until it is smooth. Add more water if the dough cracks. It should feel like playdough. If it’s sticky, add more tapioca flour until it’s tacky. Set aside.
- To make the filling, put the filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction.
- When you are ready to make the potstickers, divide in the dough in two. Keep one piece under a towel or in a plastic bag. Roll into a log. Cut the log in half twice and then cut each smaller piece y in three. Roll each with your hands into a flat pancake. You will use a tortilla press to flatten the dough.
- Use a piece of wax or parchment paper folded in half so that the dough does not stick to the tortilla press. Alternatively, use a rolling pin to roll the pieces into a 3″ round circle.
- Sprinkle some cornstarch or tapioca flour on either side of the dough, place the dough on the wax or parchment paper, fold the paper over, and then use the tortilla press to flatten out the dough. Place on plate or cutting board. Roll out 6 at a time.
- Place the wrapper in your hand. Place 2 teaspoons of the filling in the middle. Wet the edges of one side of the pot sticker. Fold over, pressing out any air, and seal. Place on a plate. If the dough starts to break, use water to fix any cracks.
- When all of the potstickers are done, heat a medium sauté pan with a little less than 1 tablespoon of oil and ¼ cup of water over medium heat. Place potstickers (6 to 8) flat side down and cook for 5 to 6 minutes until lightly browned. (Note: if you would like to boil these instead, place them in boiling water or broth and cook for 3 to 4 minutes.)
- Remove cover and cook another 2 to 3 minutes until bottom is completely browned. Repeat with the remaining potstickers.
- Suggestion: serve with gluten-free soy sauce, sesame oil, and chili oil.
- If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.
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