GF Potstickers
30 May 2019 02:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
heron61 posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThese potstickers are a fair amount of work, and I strongly advise making the filling ahead of time and keeping it covered in the fridge. Also, learn from my mistake and get help rolling out and filling them.
Dough
Combine flours and salt in food processor, and while still running add boiling water until the dough comes together into a ball. Cut into four pieces, and cut each piece into 8 pieces and roll each one out into a 3-4” diameter disk. When not in use, cover the dough and dough circles with a damp cloth or paper towel to keep them from drying out.
Filling
Pulse cabbage in processor until finely chopped, 8 to 10 pulses. Transfer cabbage to medium bowl and stir in 1/2 teaspoon salt; let sit for 10 minutes. Using your hands, squeeze excess moisture from cabbage. Transfer cabbage to small bowl and set aside.
Pulse ground chicken, soy sauce, sesame oil, 1 tablespoon vegetable oil, rice wine, hoisin, ginger, pepper, and 1/2 teaspoon salt in now-empty food processor until blended and slightly sticky, about 10 pulses. Scatter cabbage over pork mixture. Add scallions and pulse until vegetables are evenly distributed, about 8 pulses.
Place 1 TBS filling in each dough circle, fold over dough and press together.
Cooking
Heat a large skillet (or if you have them, several large skillets to speed cooking) and add 2 TBS oil to each skillet, and heat over medium low heat
Place potstickers in the skillets, and cover, cooking until they start to brown. Then add ¼ water, cover again to steam, and then once the water has evaporated, turn the potsickers on brown them on the other side.
Dough
- 1 1/2 cups GF Flour
- 1/2 cup gluten-free sweet rice flour
- 1/4 teaspoon salt
- 1 cup plus boiling water
Combine flours and salt in food processor, and while still running add boiling water until the dough comes together into a ball. Cut into four pieces, and cut each piece into 8 pieces and roll each one out into a 3-4” diameter disk. When not in use, cover the dough and dough circles with a damp cloth or paper towel to keep them from drying out.
Filling
- 5 cups 1-inch napa cabbage pieces
- ½ tsp Salt
- 12 ounces ground chicken
- 1 ½ tablespoons soy sauce, plus extra for dipping
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon vegetable oil, plus 2 tablespoons for pan-frying (optional)
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon GF hoisin sauce
- 1 tablespoon grated fresh ginger
- ¼ teaspoon ground white pepper
- 4 scallions, chopped fine
Pulse cabbage in processor until finely chopped, 8 to 10 pulses. Transfer cabbage to medium bowl and stir in 1/2 teaspoon salt; let sit for 10 minutes. Using your hands, squeeze excess moisture from cabbage. Transfer cabbage to small bowl and set aside.
Pulse ground chicken, soy sauce, sesame oil, 1 tablespoon vegetable oil, rice wine, hoisin, ginger, pepper, and 1/2 teaspoon salt in now-empty food processor until blended and slightly sticky, about 10 pulses. Scatter cabbage over pork mixture. Add scallions and pulse until vegetables are evenly distributed, about 8 pulses.
Place 1 TBS filling in each dough circle, fold over dough and press together.
Cooking
Heat a large skillet (or if you have them, several large skillets to speed cooking) and add 2 TBS oil to each skillet, and heat over medium low heat
Place potstickers in the skillets, and cover, cooking until they start to brown. Then add ¼ water, cover again to steam, and then once the water has evaporated, turn the potsickers on brown them on the other side.
Oh! Oh! Oh!
Date: 2019-05-30 04:10 pm (UTC)A trick we used to make our casings super thin: sandwich some cooking oil between two gob of dough before rolling them into circles. The oil means they'll pull apart, twice as thin. (We put the stuffing on the oily side).