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Homemade Gluten-Free Potstickers
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Chef :
Julie - Mrs. Lin's KitchenHomemade Gluten-Free Potstickers
Potsticker is just a classic recipe, loved by everybody. Because I have a gluten allergy, I can't enjoy regular potstickers. After many tries, I've finally found a perfect combination to make the gluten-free potstickers wrappers that is the closest to the real deal. Today, I'm sharing this recipe, hoping those of you who have gluten allergy like me can start enjoying potstickers again. youtu.be/YsYjTwBuBwU
Ingredient
Food ration :
16 potstickers
1 cup
rice flour
1/2 cup
tapioca flour
1/4 cup
potato starch
1/2 lb
ground chicken
1/2 bunch
spinach
1/2 teaspoon
sesame oil
1 tablespoon
soy sauce
1/2 teaspoon
salt
1/2 tablespoon
black vinegar
Cooking instructions
* Step 1
Tips: The key for making the gluten free potsticker or gyoza is to prepare the filling first and then make the wrappers right before you are ready to wrap them.
* Step 2
Finely chop the spinach
* Step 3
Transfer the finely chopped spinach into a clean mixing bowl. Sprinkle ½ tsp of salt and work the salt into the spinach. Let it sit for about 15 to 20 minutes.
* Step 4
When the time is up, squeeze out all the juice.
* Step 5
Add ground chicken into the spinach with 1 tsp of soy sauce and 1 tsp of sesame oil. Mix well to combine all the ingredients.
* Step 6
In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch.
* Step 7
Add ¾ to 1 cup of hot boiling water into the flour mixture. Add ½ of the water first. Mix it in with a spoon because the water is still very hot.
* Step 8
When the mixture starts to cool down, you can knead with your clean hand. Continue to add water in as you knead until you have one malleable piece of dough that’s not crumbly or too sticky.
* Step 9
Spread a thin layer of dry rice flour on your working surface. Roll the dough into an elongated log. Cut into 16 equal portions. You can use the scale if you want to be precise.
* Step 10
Tips: Keep the cut-up dough under a moist paper towel to prevent them from drying out.
* Step 11
Place 1 piece of dough on your working surface and shape it into a circle then press both sides down with the palm of your hand.
* Step 12
Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper
* Step 13
Moisten around the wrapper with water
* Step 14
And add roughly 1 tablespoon of the filling in the center
* Step 15
Folding Technique #1: First, fold the wrapper in half and pinch together at the center. Next, hold the top layer, fold toward the center and pinch down onto the bottom. Continue this technique until you reach the edge of one side. Repeat the same with the other side.
* Step 16
Folding Technique #2: Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers.
* Step 17
Continue to fold until your run out of the cut-up dough pieces
* Step 18
Oil a frying pan and cook the potstickers on high heat for about 1 minute.
* Step 19
Tips: Make sure the potstickers are not touching each other. Unlike regular wrappers, gluten free wrappers are stickier. When they are stuck together, it will be harder to separate them. And will most likely to breaks apart.
* Step 20
When the time is up, pour in 1 cup of water and cover with a lid. Lower the heat to medium-high and continue to cook for 6 minutes or until the water has all been evaporated
* Step 21
When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce
* Step 22
To make the dipping sauce, combine 1 tablespoon of soy sauce, 1/2 tablespoon of black vinegar, and 1/2 teaspoon of sesame oil. Add some chili sauce if you like to make your sauce spicy.
Note: if there is a photo you can click to enlarge it
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