Gluten Free Potstickers | Gluten Free Recipes | Gluten Free Recipe Box (2024)

Ingredients:

For the Filling:

• 4-1/2 cups chopped Napa cabbage
• 1/2 teaspoon salt
• 1-1/4 pounds extra-lean ground pork
• 1/4 teaspoon ground ginger
• 2-1/2 tablespoons minced garlic
• 3-1/2 tablespoons gluten-free reduced-sodium tamari or soy sauce
• 5-1/2 tablespoons sesame oil 3-4 tbsp for higher fat pork)
• 2 large eggs, at room temperature, beaten

For the Dough:

• 2 cups tapioca flour
• 1 cup cornstarch, or as needed
• 1/2 cup potato starch
• 1/2 cup white rice flour, or as needed
• 2-1/2 teaspoons gluten-free baking powder
• 2 teaspoons xanthan gum
• 1-1/4 to 1-3/4 cups water
• 2 tablespoons extra-virgin olive oil

For Frying:

• 1/2 to 1 cup low-sodium gluten-free broth
• Extra-virgin olive or sesame oil

For the Dipping Sauce:

• 1 tablespoon rice vinegar
• 1 tablespoon gluten-free low-sodium tamari or soy sauce
• 3 teaspoons sesame oil
• 1/2 to 1 teaspoon hot chili oil, or to taste

Instructions:

To Make the Filling:

1. Pulsate cabbage in a food processor, or chop finely by hand.
2. Add cabbage to a large colander. Add salt to cabbage and toss thoroughly. Set aside to drain.
3. Squeeze excess water out of the cabbage by pushing it through a fine mesh strainer. (You will end up with only about 1 cup of cabbage.) Add cabbage to a bowl and toss with remaining filling ingredients. Set aside while making the dough.

To Make the Dough:

4. In a large bowl, whisk together tapioca flour, cornstarch, potato starch, rice flour, baking powder, and xanthan gum.
5. Whisk 1-1/4 cups water with 2 tablespoons olive oil. Use a pastry cutter or two knives to cut the liquid into the dry ingredients to form a stretchy dough, the consistency of raw biscuits. Add additional water as needed to create a soft clay-like consistency.
6. Dust lightly with cornstarch to make it dry enough to handle easily. If the dough is too dry, knead in a few drops of water.
7. Dust a smooth rolling surface, rolling pin, and your hands generously with rice flour. Turn out the dough onto the surface. Roll dough out thinly, but not as thinly as possible. You want to prevent tears and the dough from sticking. Add additional flour, as needed. Roll enough dough out so that you will be able to cut out a few 3 to 4-1/2-inch circles. Cut them using a biscuit cutter, cookie cutters, or drinking glass.
8. To each circle add 1 measuring teaspoon of filling and close to form a half circle.
9. Pinch edges of each potsticker to seal. If you wish to get fancy, pleat the edges of the dough by overlapping a piece at a time. At this point, you may freeze them in an even layer, spaced apart. Then store in resealable storage bags in the freezer.
10. When you are ready to cook them, preheat a little oil in a skillet. Add a few unfrozen potstickers to the skillet, allowing space to turn each one over. Cook until golden brown, about 1 to 1-1/2 minutes on each side.
11. Add about 1/4 - 1/3 cup of chicken stock and cover immediately and allow to steam for about 3 minutes. Repeat above until all dough or filling is all used.
12. Freeze unused poststickers in a single layer. Then store in a zipper storage bag and freeze until ready to use.

To Make the Dipping Sauce:

13. Whisk all of the dipping sauce ingredients together. Serve aside potstickers in tiny prep bowls.

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