Pot Stickers Gluten Free Recipes

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Steps:

• Wrappers:.
• Put rice flour, salt, tapioca, corn starch, sweet rice flour, xanthan gum, and gelatin in a food processor until evenly combined.
• Whisk together egg with 1/2 cup cold water until well blended.
• Turn on food processor and slowly pour egg/water mixture into the dough.
• Open the food processor and scrap down the sides. Make sure the dough is evenly processed. At this point, check to see if the dough will easily stick together but is not sticky. If the dough does not come together to form a soft dough, turn the food processor back on and slowly drizzle water in by the tablespoon (maybe up to ¼ cup more of cold water will be needed). If the dough is too sticky, add a tablespoon of sweet rice flour at a time until the dough forms a soft dough.
• Divide the dough into 2 Tablespoon/small ice cream scoop balls. While working with one ball at a time, keep the remaining dough in a bowl under a damp (but not wet!) towel.
• Press each ball into a small disk.
• At this point, you can either use a tortilla press, a pasta roller, or some serious arm muscle and a rolling pin. Roll the disk into a super flat (think lasagna flat) round or square. (If using your pasta roller, roll to the level 3 thickness. (1 being the thickest setting on my Kitchen Aid pasta roller attachment.) Don't get the wrap too thin or it will rip when you are rolling the egg rolls together with their stuffing.
• For Filling:.
• Divide dough into 15 balls. Keep the dough you are not working with covered with a damp, but not wet, towel. See instructions at the end for rolling them out.
• Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Place a tablespoon of the pork mixture into each of the wrappers. Fold the wrappers, and seal the edges with a moistened fork.
• In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet (Be careful when you do this because the oil can spatter). Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
• Serve with dipping sauce of your choice.