So, what are they exactly? Are they Asian pot stickers? Gyozas? Asian dumplings? Chinese dumplings? I’m not exactly sure. All I know is this is one of the few times I created a perfect gluten free, soy free recipe on try #1 (this recipe is actually cane sugar free too!) and quite frankly, I don’t really care to categorize them because these turned out SO AMAZING that I’m never making any changes.
I’ve said it before and I’ll say it again…. the type of food I miss the most is Asian – Chinese, Japanese, Korean – it’s all delicious and it’s all full of soy and gluten. Not only is it delicious, it’s easy – “pick up or delivery?” or stop into the Chinese buffet on the corner. I’ve had to give up on the convenience part, but if you make these you will not miss out on DELICIOUS!
Gluten Free, Soy Free Pork Asian Potstickers, Gyozas, Chinese Dumplings
makes 25-30 dumplings
1 cup Sweet Rice Flour (can be purchased at asian food stores)
3/4 cup Tapioca Starch/Flour (they’re the same thing)
2 Tbsp oil
1 cup boiled water (might need to be adjusted, sometimes it seems like it needs less)
1 lb ground pork
10 green onions, chopped
2 tsp fresh, grated ginger
2 cloves garlic, minced
1/2 tsp sesame oil
2 tsp coconut aminos (not soy free? You can use soy sauce)
1/2 tsp salt
4 Tbsp coconut aminos
2 Tbsp coconut nectar (I don’t use agave but I suppose you could probably use it here too)
1/2 Tbsp rice vinegar
1/2 tsp sesame oil
1 tsp chili garlic sauce (I got it at the asian food store also, it looks like a red spicy sauce with red pepper flakes in it)
Start by making your filling, mix pork, green onions, ginger, garlic, sesame oil, coconut aminos and salt together in a bowl. Place mixture in fridge. It should look like this…
Next, make the dough. Mix rice flour, tapioca flour and salt in a bowl, add oil. Start to mix, the slowly add boiling water. I typically start with about half of the water and see if it needs more. Knead the dough with your hands until it’s a texture similar to play dough. It should be moist without being sticky.
Here comes the time consuming part….. Making the potstickers. It took me a few tries to get this right. The dough has to stay moist and warm so put about 3/4 of it in a ziploc bag and work on it 1/4 at a time. Roll 1/4 of the dough into a log that’s about 1.5″ thick. Slice the log into 1/2 inch slices.
Dust counter and rolling pin with rice flour. Roll out the slices until they’re about 1/8 inch thick.
Place dough in the dumpling maker (or stuff manually if you don’t have one). Spoon about a 1-1 1/2 tablespoons of filling into the center. Rim the edges of the dough with water (to help the stick) and close. Voila! Only about 29 more to go 🙂
Once you’ve made all of the potstickers it’s best to cook them right away. DON’T let them dry out or else they’ll crack.
Add about 2 Tbsp of high heat cooking oil to your pan. Once hot, add potstickers (be sure not to overload them). Let them brown for about 3 minutes or so. Be ready with a lid for the next part. Add about 3 Tbsp of water to the pan and cover quickly. Let steam for about 5 more minutes.
AND you’re DONE! Unless you want a dipping sauce. If so, mix all of the ingredients together – that’s it!