Our Friends: Berdene's Pot Stickers
If you're thinking this isn't the first time you've seen Berdene's name here, then you'd be oh so right! Berdene joined us in hosting a lovely figgy feast for some of our good friends earlier this year. However, she is a foodie of many talents, and she makes a mean potsticker (or gyoza), and being the giving soul that she is, she shared her recipe and technique with us, whilst always keeping it GLUTEN FREE as always.
A gluten allergy amounts to almost never being able to grab takeaways (no pizza, no burgers, no fried chicken, no noodles, etc.). I try to avoid it altogether, but one gloomy Friday, after a tough week, my husband and I found ourselves at a Chinese take out joint. He ordered dumplings, and I had to satisfy myself with a plate full of steamed vegetables. Oh, how those dumplings smelled; deliciously steamy, fried dumplings with gallons of sweet and salty soy sauce!
Side note - My husband often develops food obsessions. When he sees a dish that interests him (or he feels that the portions available aren’t satisfactory) he’ll always try to make it at home and thus his dumpling obsession was born. We were navigating the high seas of the internet in search of recipes, when it hit me: I can make gluten free dumplings! I found a few recipes and all of them seemed very complicated. I tried a few things, simplified ingredients here and there and voila! The perfect gluten free dumpling recipe was born.
Making the wrappers can take some time. Try making some extras, sprinkle them with flour and store them in the fridge with sheets of cling wrap separating them.
2 cups white rice flour
1 cup tapioca flour
1 teaspoon xanthan gum
2 cup boiling water
1 teaspoon salt
3 teaspoons olive oil (for frying the pot stickers)
1 cup chopped mushrooms
1 cup shredded carrots
2 cups shredded cabbage
2 diced spring onions
5 tablespoons chopped roasted peanuts
3 teaspoons Sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ cup of chopped chives
¼ cup of chopped coriander
3 tablespoons thick soy sauce (it has to say gluten free on the bottle)
1 tablespoon rice vinegar
¼ teaspoon red chilly flakes
¼ teaspoon chopped spring onions
- Heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger and spring onions and allow them to sizzle for about 5 minutes.
- Add the mushrooms and saute until golden brown - another 5 minutes.
- Add the cabbage and carrots. Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat until soft.
- Stir in the peanuts, chives and coriander and remove from the heat.
- Let cool.
- Combine the dry ingredients in a bowl. Make a hole in the centre and add the water. Carefully knead until a sticky dough forms. Cover and let stand at room temperature for 15 minutes.
- Sprinkle lots of rice flour on a table top and roll out the dough to form a big circle. Using a wine glass or circular cookie cutter, cut out as many circles as possible from the dough. Stack them and cover with some cling wrap to keep them from drying out.
- Combine all ingredients in a small, shallow serving bowl.
To Assemble and fry:
- Taking one wrapper from the stack, spoon about a teaspoon of filling into the center of the wrapper.
- Use a brush to moisten the edges of the wrapper with water.
- Fold in half and crimp the edges to form a nice wavy texture.
- Heat the olive oil in a large skillet over medium heat.
- Assemble a few pot stickers and add them to the pan in a single layer. Fry them for about 1 to 2 minutes, or until the bottom is deliciously golden.
- Loosen the pot stickers gently and add ½ a cup of water to the pan. Cover and allow to steam for about 3 minutes. Remove the lid and allow the remaining water to evaporate.
- Transfer the steamy dumplings to a paper-towel and serve with the dipping sauce.