Gluten Free Pot Stickers
One dish that I haven't had since before I went gluten free (about a year and a half ago) has been pot stickers. I love pot stickers. There was a Chinese restaurant I use to pass on the way home from work and many's the time I would call ahead and pick up an order of pot stickers to go. So, when I saw a new cookbook that was due to be published in August of 2011, I put it on my wish list of books to get. I was so excited when it finally came out. On the cover of the book was....pot stickers!
So, natch, the first thing I had to make was...pot stickers. Granted, it would mean making the dough for these delectable dumplings from scratch but, I figured it would be worth it. I finally managed to set aside enough time to devote to the preparation of this long awaited and much desired meal.
And they were fantastic!
The book is The Gluten-Free Asian Kitchen and includes recipes for most of the common sauces used in Asian cooking. A god-send for someone who is not just gluten but also soy intolerant. I was able to substitute coconut aminos for the soy sauce in the dipping sauce.
I also substituted chopped green onions for the jalapeño/red pepper flakes since I'm a complete wuss when it comes to spicy foods.
While my pot stickers weren't as neatly formed as the ones in the book, they were close enough for my needs and more importantly they tasted like the wheat based ones I use to buy from that Chinese restaurant.
I will say that the original instructions had you go through several (in my opinion) unnecessary steps when forming the wrappers. They must also have made theirs a lot smaller than mine since the recipe claims to make 28 pot stickers and I ended up with 11. However, based on the amount of filling they said to put into each wrapper, I don't see how they could have managed to make the wrappers any smaller than I did. When I tried using smaller portions, it made the dough thinner and would tear too easily. You can also chuck part of it up the fact that I'm kinda lazy when it comes to baking. I'm not a fussy person and perfection goes against my grain.
Instead of dividing the dough into two sections, rolling each into a rope and cutting into 14 pieces each before rolling out into a disk, I just pinched off a small piece, rolled it into a ball, flattened and rolled out to the appropriate size to fit around the filling. Since the dough is prone to drying out, I figured the less handling, the better. I was also concerned about rolling the dough too thin and having it tear.
So far, though, I have to say I love this book. If you have to be gluten free (and even if you don't) and want to learn how to make your own Asian dishes from scratch, then I highly recommend you get this book.
Recipes reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.
Soy Vinegar Dipping Sauce
Stir together all the ingredients in a small serving bowl. The
dipping sauce will keep, covered, in the refrigerator for about
1 week with fresh jalapeno or 2 weeks with red pepper flakes.
*Note: Not all soy sauce is created equal. Most commercial brands in the U.S., unless they specifically say they are wheat/gluten free are not safe for anyone who is gluten intolerant. So check the label. There are a number of brands (San-J, La Choy, Chung King, and Eden Brand) that offer a gluten free version of their soy sauces. Tamari sauce is naturally gluten free (but be careful and double check the label as some types of shoyu that have gluten have been marketed as Tamari).
I prefer the less spicy taste of the green onions. It provides just the right amount of zing without making it too hot. I could have eaten the entire amount in one sitting but I decided to reserve half for a second meal.
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About the Author
I'm a tech writer who loves animals and fostering homeless cats and kittens. After being diagnosed with non-celiac gluten sensitivity (NCGS), I adopted a Paleo/Keto lifestyle to improve my diet and repair my gut. I have a passion for learning and sharing that knowledge with others (probably why I became a tech writer in the first place). My interests range from cooking, scrapbooking, and animal welfare to home improvement, genealogy, and photography. This blog will likely cover a wide variety of topics as the mood hits me.
The Paleo Mom
Nom Nom Paleo
Ditch the Wheat
Mark's Daily Apple
Low Carb Yum
All Day I Dream About Food
Keto Cooking Christian
My Life Cookbook
The Castaway Kitchen
My Montana Kitchen
Ditch the Carbs