I remember making these before the hubby was diagnosed with Celiacs. It was my best and favorite dish ever. It was definitely something he asked for frequently. I have not made these in YEARS because it just isn’t the same using a gluten free dough vs the thin pasta wrappers. I finally decided to make these one day after much planning and researching. I had to find the right dough before starting, and I did find a recipe that worked well. These have more of a bread taste rather than a pasta taste. But hey, the filling is the same and just as fabulous. If you can live with it, then you will love it. The reason why they are uneven and have strange shapes is because I rolled out the dough all by hand and did not use any kind of cookie cuter or form. The only downside to this recipe is that the dough takes so long to make.
Gluten Free Pot Sticker Recipe
Gluten Free Dough Wrapper by Naomi
1 cup Better Batter Gluten Free Flour
2 tbsp. water (up to 4tbsp. total – save 2)
In the bowl of your mixer, beat the egg and flour together, adding 2 tbsp. of water. The mixture should stick together when pressed – like a stiff pasta dough. If it’s too dry add up to 2 tbsp. of water.
You’ll want to heavily flour your rolling surface. Split the dough into four parts and flatten each into a square. Sprinkle the top of the dough heavily with flour and roll out until the square is 8 inches by 8 inches – it will be thin.
Take a knife or pizza cutter and cut the square into four smaller squares.
You can leave these squares as they are, but it’s better to make the squares really, really thin. To do this you’ll want to flour the rolling surface again, as well as the surface of the wrappers – don’t worry that this will make them too dry – it will help combat the moisture of the filling. Roll them out until you can almost see through them – each square will be about 5 to 6 inches wide.
Pot Sticker Filling Recipe
by Jessica Feely
1 pound lean pork
2 cups cabbage
1 bunch green onions, thinly sliced
1/2 cup gluten free soy sauce (or to your liking)
1.5 teaspoons sesame seed oil
2 tbsp minced garlic
1/2 inch ginger, grated (1 tsp minced)
1/4 cup white sugar
couple dashes of hot chili pepper oil
*Extra water or chicken broth for steaming
(Optional add-ins: Shredded Carrots, Bean Sprouts, Water Chestnuts)
You will need an egg wash to seal the edges shut.
Mix the raw pork cabbage, green onions, soy sauce, sesame seed oil, ginger, garlic, sugar and hot sauce in a bowl. (Pretty much everything!)
Place a won ton wrapper on a floured surface. Working quickly, place about 1 tbsp. of the mixture on the wrapper in the center. Make sure to wet the edges with an egg wash, or plain water can work. Fold the sides of the wrapper in a triangle or in half, enclosing the filling. Press lightly to seal and set aside. Repeat this process until you’ve used all of the wrappers and filling. Keep a wet/damp paper towel over wrappers so they do not dry out. (This applies to empty wrappers, and filled wrappers).
Add about 3-4 Tbsp oil to a large non-stick frying pan and heat up at medium high heat. Brown both the sides of the pot stickers. Once everything is browned, place 1/2 cup of liquid (either water or chicken stock) into hot pan and immediately cover with the lid. Let steam for about 5-7 minutes. Once finished, remove pot stickers onto serving plate and clean out the pan for a new batch. Start again by adding the oil, browning and steaming.
Cut into one of your finished pot stickers to confirm that the pork is cooked all the way through.
I usually dont need a dipping sauce, but if you want to make a quick one- throw in some gf soy sauce, dash of chili oil, couple tablespoons sugar, garlic powder and sesame seed oil. Mix together. Serve rice on the side if you like!