Tuesday, October 25, 2011

Gluten Free Pot Stickers


The basis of this filling is Use Real Butter's Pot Sticker filling. I made mine a tad bit more americanized by using regular cabbage and button mushrooms.  I also left out some of the more traditional ingredients.  If you want to make the real deal, see the link below and head on over there for the most superior photo instruction tutorial on the web for making Pot Stickers and Dumplings.  This recipe is close enough to the real thing to make us happy!

The main purpose of my blog is to create gluten free copycats of recipes we used to enjoy ~ with ingredients that can be found locally. Because this is my mission, my version of this recipe had to be made americanized ;-). The closest town is about 1 hour away and I am not about to drive one hour for bamboo shoots or what have you...LOL. The filling for these dumplings smell wonderful and the taste is fantastic.  The dumpling dough is the same gluten free recipe being shared across the blog world.  I am making it my own by using my own preferred flour blend.

Do not be intimidated by the idea of rolling these out.  Seriously, it is much easier to do than you think.


Dumpling Dough (makes 20 to 24)
2 cups Flour Blend
11/2 teaspoons Xanthan Gum
2 eggs and 6-8 Tablespoons Water

Dumpling Filling
1 pound Pork
1 cup Cabbage, finely shredded
1/4 cup Button Mushrooms, finely shredded
3 Scallions, finely chopped
3 cloves Garlic, minced
2 Tablespoons Corn Starch
1 teaspoon ground Ginger
3 teaspoons Gluten Free Soy (like LaChoy)
2 teaspoon Sesame Oil

  • Pulse pork chunks in a food processor until finely minced.
  • Place pork in a mixing bowl and add cabbage, mushrooms, garlic and scallions into food processor until finely chopped.
  • Add remaining ingredients into mixing bowl and mix with you hand like you are making a meatball.
  • Set aside.
Meanwhile
  • Add flour's and gum into food processor.  Give it a quick pulse to combine.
  • Add egg and water while pulsing.
  • Dough should form a ball around the blade.
  • Take dough out and turn out onto a oil sprayed piece of plastic wrap.
  • Roll dough out into a 2" in diameter snake on oiled plastic wrap.
  • Slice off 1-1/2 inch segments of dough and keep the rest covered with a wet paper towel
  • Flatten out segment and then roll into a 2 1/2 inch diameter circle (no need to be exact here).  I find using an oiled piece of plastic wrap and a oil sprayed wood rolling pin works best here.  I had no sticking problems at all (even without the extra flour).
  • Add slightly less than 1 tablespoon of filling into middle.
  • Moisten half of the dough circle and close to form a half moon.  (my pinching shut technique is really bad so you are on your own with that one! LOL)
  • Set aside on  a plate covered with a paper towel while you work on the rest.
  • Close to form a half moon.
  • Steam for 15 to 20 minutes.

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