At Love With Food we think potstickers are delicious just about anytime—and gfJules‘ recipe for making them gluten-free (using the San-J Gluten-Free Organic Tamari Soy Sauce that our subscribers got a sample of in the September 2015 gluten-free box) will turn everyone into a believer. Just be sure to make enough for seconds—and thirds!
- 1 pound cooked protein of choice (pulled chicken, ground pork, diced tofu), optional
- 1 cup cabbage (red or green), shredded
- 1 large carrot, shredded
- 2/3 cup shiitake mushrooms, diced
- 2 green onions, diced (1/3-1/2 cup)
- 1/3 cup eggplant, diced
- 1 tsp. freshly grated ginger
- 1 Tbs. gluten free soy sauce or tamari (like San-J’s Gluten-Free Organic Tamari Soy Sauce)
- 2 tsp. sesame oil
- 1 tsp. Sriracha or other hot sauce (or more, to taste)
- 1/4 tsp. white pepper
- 20 gluten free wonton wrappers (cut into 5 inch circles) – 2 recipes
- gfJules™ Gluten Free All Purpose Flour for dusting the work surface
- 2 Tbs. high heat cooking oil for frying potstickers (like avocado oil)
- Gluten free tamari or soy sauce or hot chili oil, for serving
Prepare vegetables and combine with ginger, gluten free soy sauce, sesame oil, Sriracha and white pepper in a large bowl, stirring to mix well. If adding a protein, make sure it cut into small pieces, then add to the mixture.
After making the wonton wrappers, lay out one 5-inch circle onto a counter or pastry mat lightly dusted with gfJules™ Flour. You can see from the photo that the dough is rolled very thin, but be careful that it’s not so thin that the fillings will poke through.
Spoon one tablespoon of the mixture onto the left-center of the circle. Dip a finger in water and rub gently around the perimeter of the dough circle to wet it. Fold the right side of the circle over to touch the left side of the dough edge, then press gently to seal in a half-moon shape. Pinch the edges between your fingers to create a scalloped sealed edge.
If pan frying, heat vegetable oil in a large skillet over medium heat. Add only enough potstickers to cover the skillet leaving room to turn them in between. Fry until golden, then flip to the other side and fry until golden, approximately 2-3 minutes per side, depending on the temperature of your oil. Another method is to fry only on one side, flip, then add water to the pan and cover it to steam the other side of the potsticker. Remove to drain and cool slightly on a wire rack before serving. Repeat with remaining potstickers.
If boiling, prepare a large pot by filling 2/3 full of water and bringing it to a boil. Once boiling, gently add 3-4 potstickers (depending on the size of your pan) to the water. Make sure the pot isn’t crowded, as you don’t want the dumplings to touch much during the boil. Continue to cook for 7-8 minutes. Remove with a slotted spoon to drain until serving. Repeat with remaining dumplings.
To freeze for cooking later, place uncooked, but formed potstickers in a single layer on a baking sheet overnight or until totally cooled, covered with plastic wrap. Transfer to freezer bags, placing wax paper between the potstickers so they do not freeze to one another. Cook as directed after thawing the potstickers slightly.
Makes 20 potstickers