Gluten Free Potstickers

This protein free potsticker formula shows you ways to create your own absolutely tender, savory potstickers at home! All would like|you would like|you wish} is need a couple of straightforward ingredients and a bit little bit of patience. 

I am thus excited to share this formula with you guys. It’s been within the works for a protracted time currently however I needed to create positive it had been good before cathartic it into the nice massive interweb. Finally here, altogether of their endearing, veggie-filled glory, square measure these good gluten-free potstickers.

The wrappers solely need three straightforward ingredients and therefore the stuff we’re attending to stuff ’em with is that the bomb. It’s a mix of half dozen veggies in a very special sauce that achieves lemony, savory, and spicy magic.

Just examine that golden brown, gently deep-fried brittleness. Yes, please. I’ll have ten a lot of potstickers, thank you.

Full revelation here – this is often not the simplest formula I’ve ever shared and it’s not attending to be the simplest one you’ll ever create. From begin to complete, it involves regarding a pair of hours of “work.” reasonably like home-cured dish or sugar cookies, this is often a fun formula that permits you to get your hands dirty and gets easier the a lot of times you create it. I actually have religion in you. you'll handle this recipe!

Ingredients

Wrappers

• 10 oz. all purpose gluten free flour
• 5–6 oz. boiled water
• 1 teaspoon salt

Filling

• 2 cups of cabbage, shredded
• 1 portobello cap, chopped finely
• 1 cup green onion, chopped finely
• 1 cup carrot, chopped finely
• 2 cloves of garlic, minced
• 1 thumb of ginger, minced
• 2 Tablespoons sesame oil
• 1/4 cup soy sauce or tamari
• 1/2 teaspoon white pepper

Dipping Sauce

• 1/4 cup sesame oil
• 2 Tablespoons soy sauce or tamari
• 1 Tablespoon rice vinegar
• 2 Tablespoons honey
• about 1 Tablespoon of lime juice
• 1 Tablespoon red chili flakes
• 2 cloves of garlic, minced

Instructions

Wrappers

1. Bring 5-6 ounces of water to a boil. In a medium bowl, whisk together flour and salt. Make a hollow in the center of the mixture.
2. Once water is boiling, slowly pour it into the well that you created in the flour bowl. Stir to incorporate the water. Continue adding water and stirring until the dough starts clumping together. At this stage, it’s time to use your hands.
3. Start kneading the dough until it becomes one solid ball – it should be firm but not crumbly or sticky.
4. Knead on your counter for 2 minutes. Shape the dough back into a ball and wrap it tightly in plastic.
5. Set aside to rest for 30 minutes to 1 hour.

Filling

1. Prepare all veggies and spices as instructed above and combine in a large bowl.
2. In a small bowl, whisk together sesame oil, soy sauce, and white pepper.
3. Pour into the bowl with the veggies and mix until well-coated. Set aside.

Dip

1. Add all of the ingredients to a bowl and whisk together.

Creating & Stuffing Wraps

1. Lightly flour your rolling surface, hands, and rolling pin.
2. To make rolling more manageable, divide the dough into 4 smaller portions.
3. Roll dough until it is as thin as possible without tearing or making holes. You’re aiming for paper thin!
4. Use your cookie cutter to start cutting out the wrappers. Set each one aside for filling later.
5. When you’ve created all the wrappers, fill a small bowl with water.
6. Spoon 1 teaspoon of filling into the center of the wrapper, dip your fingers into the water and wet the edge of the wrapper furthest from you. Fold the dry side over and gently seal the edges together, making sure to press all of the air out around the filling. If desired, carefully create pleats with your fingers.
7. Set finished potstickers aside on a tray until you’re ready to fry.

Cooking

1. Heat 1/4 cup of oil (olive or sesame) in a large skillet to medium heat.
2. Carefully place potstickers into the heated skillet and sauté for 5 minutes. Add 1/4 cup of water and cover to begin steaming.
3. Steam for 10-12 minutes, checking occasionally and moving the potstickers around in the pan to prevent burning.
4. Serve with sauce and dip away!

Recipe From : The Fiftchen