Pot Sticker Recipe
Appetizers or game food, a good pot sticker recipe will take home the prize especially this gluten free vegetarian pot sticker.
The past two weeks we have been celebrating the Memorial Cup here in our city. It’s been day after day of Junior Hockey challenges with musical bands and parties almost every night. To be honest I’m not a super sports fanatic. Actually I’m more of a quiet artist but I have been enjoying the games and we have been lucky to score some pretty great tickets to a few events over the years.
Growing up, sports was not a really big thing in my family. Neither my brother or father played much sports but my dad did like his Saturday afternoon wrestling. I remember fighting with him to turn on The Bugs Bunny Show but on many occasions I just watched wrestling with him. My favorite was Reggie “The Crusher” Lisowski. I’m not sure why but something about him stuck out to me. Hulk Hogan was fairly new on the scene at that time and was causing all kinds of drama.
I guess what I like most about sports is how it can bring people together regardless of their lifestyle, economics or education. Everyone can rally behind a team and belong. Whether your behind a local hockey team or Pro wrestling, fans are important and their almost equivalent to an extended family.
This Gluten free Pot Sticker recipe is great for after parties or snacking on during the game. Serve warm with a dipping sauce.
I started with the filling. I took 1/2 savoy cabbage and 2 medium carrots and finely grated them. I chopped the onion, garlic, ginger, peppers and added them to a large bowl with the cabbage and carrots. I roasted the mushrooms in the oven at 400 degrees for about 20 minutes until they were soft and aromatic, then I chopped them and added them to the other vegetables. I added the Braggs soy seasoning, sesame oil, vinegar and egg and mixed everything together well. I added salt and pepper to taste. Then I covered it with plastic wrap and put it in the refrigerator while I made the wrapper dough.
To make the dough, combine all the flours, salt and xanthan gum and mix together. Then add the eggs and stir it together. At this point it might be a bit dry so I added 1/4 cup of water slowly making sure not to add too much. The dough should be the consistency of play-doh.
I like to divide the dough into smaller sections because it is easier to roll out thin. I put the dough on lightly floured plastic wrap and then lightly sprinkle the top with more flour. I was using white rice flour. Then place plastic over top and roll it out until it is approximately 1/8″ thick. Then cut out as many circles as you can and take away the extra dough to be re-rolled.
Add a teaspoon of filling to the cut out dough and wet the edges with a little cornstarch mixed with water as a glue and fold over and press the edges together.
To cook the pot stickers, add 1 tablespoon of oil to a skillet and heat up on med-high. Add a couple pot stickers and let cook to slightly brown on one side. Add 1/4 cup of water and cover letting the contents steam until all the water has evaporated. Check pot stickers to see if the dough is cooked and they are hot throughout. If not add a bit more water and let steam longer.
Serve with a sweet chili sauce for dipping.
- 1/2 head grated Savoy Cabbage
- 1 large or 2 medium Carrot grated
- 2 Spicy Red Peppers
- 4 cups sliced Mushrooms
- 2 tbsp Sesame Oil
- 1 tbsp minced Ginger
- 2 large Garlic Cloves
- 1 small Onion
- 1 Egg
- 1 Tbsp Sesame Oil
- 2 Tbsp Braggs Liquid Soy Seasoning
- 1 Tbsp Apple Cider Vinegar
- 2/3 c White Corn Flour
- 1/2 c Sorghum Flour
- 1/2 c White Rice Flour
- 2 tsp Xanthan Gum
- 1 tsp Salt
- 3 Large Eggs
- 3 Large Egg Yolks
- 1/4 cup Water
- Preheat oven to 400 degrees. Line a baking pan with foil and lightly coat with non stick spray.
- Toss sliced mushrooms with 2 tbsp of olive oil and put on foil lined pan in a single layer. Put in the oven for 20 minutes to roast.
- Meanwhile, In a food processor with the small grater, grate the carrot, cabbage and peppers. Add to a large bowl. Mince the garlic and the onion and add to the cabbage mixture.
- Once mushrooms are finished roasting, add them to the food processor and pulse a few times to finely chop them. Add to the filling mixture.
- Add the egg, sesame oil, Soy Seasoning and apple cider vinegar and stir together really well.
- Sift the flours into a large bowl. I like to sift them because it makes for a smoother dough. Add the xanathan gum and salt.
- Thoroughly stir together the flours so they are blended well. Create a crevice in the center of the flours and add the eggs and egg yolks.
- Mix everything together well if the dough is still kind of dry add a little water 1 teaspoon at a time until the dough gets a "play doh" type of consistency.
- Cut the dough into fours. Using one forth of the dough (cover the remaining with a wet paper towel until ready to use so they don't dry out) On a lightly floured surface roll the the dough out to approximately 1/8 inch thick. Cut with a large round cookie cutter.
- Lightly flour the dough circles and set aside.
- Lay a gluten free wrapper in front of you and place a teaspoon of filling in the middle of the wrapper. With your finger, light moisten the edge of the wrapper with a cornstarch and water slurry. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the wrappers until all the filling and wrappers are used.
- Heat 1 tablespoon oil in a heavy frying pan over medium heat. Add a couple pot stickers (4-6) and cook for 2 minutes, or until golden brown on the bottom.
- Add 1/4 cup of water to the pan and cover. The water will react with the hot oil and steam the dumplings. Add more water if necessary and steam until dough is soft and cooked. Repeat with the remainder of the pot stickers.]
- Serve with sweet chili sauce or your favorite sauce for dipping.