Gluten Free Potstickers

• Vegetarian
• Gluten free

• Produce

  • 2 cups Cabbage
  • 1 cup Carrot
  • 4 cloves Garlic
  • 1 cup Green onion
  • 1 Portobello cap
  • 1 tbsp Red chili flakes
  • 1 Thumb of ginger

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Lime juice
  • 3/8 cup Soy sauce or tamari

• Baking & Spices

  • 10 oz All purpose gluten free flour
  • 1 tsp Salt
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 6 tbsp Sesame oil

• Liquids

  • 5 oz Water

Found on thefitchen.com

Description

Ingredients

• 10 oz. all purpose gluten free flour (I use Wholesome Chow and highly recommend it!)
• 5-6 oz. boiled water
• 1 teaspoon salt
• 2 cups of cabbage, shredded
• 1 portobello cap, chopped finely
• 1 cup green onion, chopped finely
• 1 cup carrot, chopped finely
• 2 cloves of garlic, minced
• 1 thumb of ginger, minced
• 2 Tablespoons sesame oil
• ¼ cup soy sauce or tamari
• ½ teaspoon white pepper
• ¼ cup sesame oil
• 2 Tablespoons soy sauce or tamari
• 1 Tablespoon rice vinegar
• 2 Tablespoons honey
• about 1 Tablespoon of lime juice
• 1 Tablespoon red chili flakes
• 2 cloves of garlic, minced

Directions

• Bring 5-6 ounces of water to a boil. In a medium bowl, whisk together flour and salt. Make a hollow in the center of the mixture.
• Once water is boiling, slowly pour it into the well that you created in the flour bowl. Stir to incorporate the water. Continue adding water and stirring until the dough starts clumping together. At this stage, its time to use your hands.
• Start kneading the dough until it becomes one solid ball – it should be firm but not crumbly or sticky.
• Knead on your counter for 2 minutes. Shape the dough back into a ball and wrap it tightly in plastic.
• Set aside to rest for 30 minutes to 1 hour.
• Prepare all veggies and spices as instructed above and combine in a large bowl.
• In a small bowl, whisk together sesame oil, soy sauce, and white pepper.
• Pour into the bowl with the veggies and mix until well-coated. Set aside.
• Add all of the ingredients to a bowl and whisk together.
• Lightly flour your rolling surface, hands, and rolling pin.
• To make rolling more manageable, divide the dough into 4 smaller portions.
• Roll dough until it is as thin as possible without tearing or making holes. Youre aiming for paper thin!
• Use your cookie cutter to start cutting out the wrappers. Set each one aside for filling later.
• When youve created all the wrappers, fill a small bowl with water.
• Spoon 1 teaspoon of filling into the center of the wrapper, dip your fingers into the water and wet the edge of the wrapper furthest from you. Fold the dry side over and gently seal the edges together, making sure to press all of the air out around the filling. If desired, carefully create pleats with your fingers.
• Set finished potstickers aside on a tray until youre ready to fry.
• Heat ¼ cup of oil (olive or sesame) in a large skillet to medium heat.
• Carefully place potstickers into the heated skillet and sauté for 5 minutes. Add ¼ cup of water and cover to begin steaming.
• Steam for 10-12 minutes, checking occasionally and moving the potstickers around in the pan to prevent burning.
• Serve with sauce and dip away!

Nutrition