Gluten Free Potstickers
These gluten free potstickers are popular and classic pan fried Chinese dumplings with delicious pork and cabbage fillings.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 43 servings
- Difficulty
- HARD
Ingredients
- rice bran oil (for pan frying)
- some gluten free flour (for dusting)
- 450 g gluten free all-purpose flour
- 2 tsp xanthan gum
- 1 tsp salt
- 350 ml boiled water
- 550 g minced pork (or minced chicken)
- 1 medium carrot (finely shredded)
- 100 g cabbage (finely chopped)
- 2 spring onion ((shallots) thinly sliced)
- 3 tbsp gluten free light soy sauce
- 3 tbsp sesame oil
- 11/2 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 2 fresh long red chillies (finely chopped)
- 2 fresh small red chillies (finely chopped (optional))
- 2 clove garlic (finely minced)
- 1 inch ginger (finely grated)
- 1/4 cup rice bran oil
- 1/4 cup sesame oil
- 1/3 cup gluten free light soy sauce
- 1/3 cup balsamic vinegar (or Chinese rice wine vinegar)
- 2 tbsp medium dry sherry
- 1/2 tbsp corn starch (mixed with 2 tablespoons water)
- 2 tbsp honey
- 50 ml lemon Juice (freshly squeezed)
- 2 tsp grated lemon zest
- 2 sprigs coriander (roughly chopped for garnishing)
Instructions
- 1
Bring 350ml (1.46 cup US customary) of water to a boil.
- 2
In a large bowl, combine and whisk together the all-purpose gluten free flour, xanthan gum and salt. Make a well in the middle of the flour mixture.
- 3
Pour 300ml (1.25 cup US customary) of just boiled water into the well in the bowl, stir and combine the flour then add in the rest of the 50ml (0.21 cup US customary) boiled water gradually.
- 4
Then use your hands to knead the dough until you have a smooth dough and is not sticky.
- 5
Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.
- 6
Combine and mix well all the ingredients for the filling in a large bowl. Set aside.
- 7
Dust the work surface and rolling pin with some gluten free flour.
- 8
Remove 1 dough from the ziplock bag, divide the dough into 4 smaller portions.
- 9
Work with 1 portion at a time, roll into ropes of 1 inch thickness.
- 10
Cut each rope into 1 inch pieces and roll them into balls.
- 11
Flatten each ball into a disc or patty. Use the rolling pin to roll each ball into a circle.
- 12
Continue to roll out each dough, turning it as you roll, to form a thin 3 inch round wrapper.
- 13
Spoon 1 tablespoon of the filling onto the middle of each wrapper. With lightly dust fingers, carefully press and seal the edges together. Press until the edges are thin out.
- 14
With your fingers, gently press down on the filled wrappers to flatten the base.
- 15
Place on a tray until ready to pan fry.
- 16
Heat up a frying pan with the rice bran oil. Pan fry the garlic and ginger on low heat until lightly golden, then add in half of the red chillies, all the sesame oil, gluten free light soy sauce, balsamic vinegar or Chinese rice wine vinegar, dry sherry, corn flour mixture, honey, lemon juice and lemon zest and stir-fry for 2 minutes on low to medium heat.
- 17
Pour into a medium serving bowl and garnish with the remaining chillies and coriander. Set aside.
- 18
Heat up a non-stick frying pan with some rice bran oil to medium heat.
- 19
Pan fry 8 filled wrappers on each side for 2 minutes or until golden brown on medium to low heat. Always pan fry on the sides on moderately low heat first to prevent the potstickers from tearing.
- 20
Then pan fry the base for around 1 to 2 minutes or until lightly golden brown on low heat.
- 21
Repeat until all the potstickers are cooked. Pan fry the potstickers in 5 batches.
- 22
Serve with the dipping sauce.