Homemade Gluten Free Potstickers!!!! These are also known as pork dumplings. This gluten-free recipe was inspired by a lovely woman, Ao, who taught me how to make proper Chinese potstickers with a variety of fillings. This recipe is based off the type she typically makes with pork, but you can substitute in leeks or zucchini for the cabbage. You can use diced shrimp, scambled eggs (cooked, then finely diced), beef w/ onion or celery, or any other fillings in place of the pork. The important thing is to have all fillings finely diced/minced. A food processor can help with this, although with leafy things, like the leaves of the bok choy, I found it necessary to dice by hand. Ao doesn't typically measure anything, even when making her dough - but I paid close attention to the amounts of each ingredient she added in order to create a recipe similar to what she makes. Here it is for your enjoyment! It's best if you have a few people that can work together to make these, similar to what a family would do for Chinese New Year, it can be lots of fun. These were eaten so quickly at my house, we may have to double the batch next time! Happy eating!
Gluten Free Potstickers
Makes ~30 potstickers
Finely mince/dice:
1 small bok choy or 1/2 cabbage
Place bok choy in a colander and add 1-2 tsp salt. Let sit to drain ~20-30 minutes. Rinse and squeeze as much liquid out as you can before adding to the filling, below.
Mix together in a large bowl the dough: I had a bit of extra filling which you can pan-fry to eat later wrapped like spring rolls in rice wrappers, but if you don't want extra filling, just double this dough recipe so you don't run out of dough.
Mix first:
1 cup brown rice flour
scant 1/2 cup sorghum flour
scant 1/2 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp baking powder (for no puffiness in your dough, you can leave this out, but I like the taste)
1/2 tsp salt
Then add and mix with a spoon until smooth (use the back of the spoon to smooth out, if needed):
1 cup milk
2 tsp oil
Set aside dough and mix together the filling:
In a large bowl, combine:
3/4 lb ground pork
bok choy or cabbage, from above, liquid squeezed out
6-7 green onions, finely minced OR 1-2 large shallots, finely diced
1-2 Tbsp minced garlic
4 tsp grated ginger (thawed, if frozen)
2 tsp agave syrup OR 1 tsp sugar
1/2 tsp pepper
1/2 tsp salt
1-2 Tbsp GF soy sauce (like Bragg's soy seasoning)
1 Tbsp oil, heated in a pan until hot (it brings out the flavor of the oil)
Line a cookie sheet with parchment paper. Have a small bowl of water nearby in case your dough sticks to your fingers at all - you can dip your fingers in the water and the dough won't stick to you.
In a small bowl, mix together and place next to your stove:
1/2 cup water
1 Tbsp GF flour (a flour mix works, or you could just use rice flour)
A couple tablespoons of this mixture will be added to the pan with the cooking potstickers.
Roll out a small 2 Tbsp sized balls into an oval between two pieces of plastic wrap. Place 1-2 tsp filling in the center, and use the plastic wrap to fold your potsticker in half and press edges together.
Place filled potsticker on a pan lined with parchment paper. Repeat until you have 8-10 potstickers folded and ready to cook.
In a large pan with lid, heat over medium-high heat, 2 Tbsp oil (I like avocado oil, but any vegetable or canola oil will work). Add potstickers to pan, making sure they aren't touching each other. Pour in ~2-3 Tbsp of flour/water mixture from above. Cover the pan and cook without opening for 7 minutes. This steams and fries the potstickers simultaneously.
I fill/fold up more potstickers while a batch is cooking. *Wipe the pan clean between batches, then add fresh oil, potstickers & GF flour/water mixture before covering to cook again.*
Potstickers will be nicely crispy and browned on the bottom. The tops will be steamed and the filling will be cooked through. Remove to a serving dish and serve with additional GF soy sauce, or a mixture of GF soy sauce, rice vinegar & sesame oil.
Enjoy!!!
Piping hot GF potstickers, ready to eat!
Gluten Free Potstickers
Makes ~30 potstickers
Finely mince/dice:
1 small bok choy or 1/2 cabbage
Place bok choy in a colander and add 1-2 tsp salt. Let sit to drain ~20-30 minutes. Rinse and squeeze as much liquid out as you can before adding to the filling, below.
Mix together in a large bowl the dough: I had a bit of extra filling which you can pan-fry to eat later wrapped like spring rolls in rice wrappers, but if you don't want extra filling, just double this dough recipe so you don't run out of dough.
Mix first:
1 cup brown rice flour
scant 1/2 cup sorghum flour
scant 1/2 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp baking powder (for no puffiness in your dough, you can leave this out, but I like the taste)
1/2 tsp salt
Then add and mix with a spoon until smooth (use the back of the spoon to smooth out, if needed):
1 cup milk
2 tsp oil
Set aside dough and mix together the filling:
In a large bowl, combine:
3/4 lb ground pork
bok choy or cabbage, from above, liquid squeezed out
6-7 green onions, finely minced OR 1-2 large shallots, finely diced
1-2 Tbsp minced garlic
4 tsp grated ginger (thawed, if frozen)
2 tsp agave syrup OR 1 tsp sugar
1/2 tsp pepper
1/2 tsp salt
1-2 Tbsp GF soy sauce (like Bragg's soy seasoning)
1 Tbsp oil, heated in a pan until hot (it brings out the flavor of the oil)
Line a cookie sheet with parchment paper. Have a small bowl of water nearby in case your dough sticks to your fingers at all - you can dip your fingers in the water and the dough won't stick to you.
In a small bowl, mix together and place next to your stove:
1/2 cup water
1 Tbsp GF flour (a flour mix works, or you could just use rice flour)
A couple tablespoons of this mixture will be added to the pan with the cooking potstickers.
Roll out a small 2 Tbsp sized balls into an oval between two pieces of plastic wrap. Place 1-2 tsp filling in the center, and use the plastic wrap to fold your potsticker in half and press edges together.
Rolled out dough topped with a dollop of filling. Use the plastic wrap to fold in half, as shown on the right.
Place filled potsticker on a pan lined with parchment paper. Repeat until you have 8-10 potstickers folded and ready to cook.
Filled dumplings are placed on a parchment paper-lined pan, in preparation for cooking.
In a large pan with lid, heat over medium-high heat, 2 Tbsp oil (I like avocado oil, but any vegetable or canola oil will work). Add potstickers to pan, making sure they aren't touching each other. Pour in ~2-3 Tbsp of flour/water mixture from above. Cover the pan and cook without opening for 7 minutes. This steams and fries the potstickers simultaneously.
Potstickers after 7 minutes of cooking (covered), nicely browned on the bottoms. Make sure to wipe the pan clean between batches!
I fill/fold up more potstickers while a batch is cooking. *Wipe the pan clean between batches, then add fresh oil, potstickers & GF flour/water mixture before covering to cook again.*
Potstickers will be nicely crispy and browned on the bottom. The tops will be steamed and the filling will be cooked through. Remove to a serving dish and serve with additional GF soy sauce, or a mixture of GF soy sauce, rice vinegar & sesame oil.
Enjoy!!!
These were eaten happily by all!
looks delicious! made your hempseed bread on the weekend and it was so easy and lovely. will try these. do you think the dough could also be used for perogies?
ReplyDeleteThanks! So glad you liked the bread!
DeleteYes, I definitely think the dough could be used for perogies, although I have not tried that yet with this dough - I'll have to add it to the list. :)