Potstickers

cruelshoes · Joined: 23 Sep 2005 Posts: 4059 Location: Washington State

Before we made our house completely GF, my non-celiac daughter loved potstickers. We would buy the giant bag of frozen ones from Costco, and she would gradually eat them all. She has really missed them. Yesterday was her birthday, so I decided to try to recreate her favorite dish. The wrapper recipe is from Glutenfree Gobsmacked (One of my favorite GF blogs), and the filling recipe is adapted from Allrecipes. This combination surpassed all of my expectations. The dough was easy to work with, and held up well to filling and pan-frying/steaming. My family thought they tasted even better than the storebought gluten ones we used to buy. My daughter was thrilled to be able to enjoy these on her birthday. I made a double batch so we would have some to freeze. These are a bit of a time commitment, but are worth the effort.

Potstickers

1 batch GF egg roll wrappers (recipe quoted below)
1/2 pound ground pork
1 cup shredded cabbage (I used packaged coleslaw mix)
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 whole canned water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
5 tablespoons vegetable oil
3/4 cup water

Prepare egg roll wrappers according to instructions. Divide 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.

Notes:

Egg roll wrappers from Gluten Free Gobsmacked

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 2131 Location: Maine

Those look really good! Do you think the dough would work to make crab rangoon? DH really likes crab rangoon and being able to make those and Os's orange chicken would make a great substitute to going out for Chinese, since we don't have a PF Changs anywhere near us.
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Steph

cruelshoes · Joined: 23 Sep 2005 Posts: 4059 Location: Washington State

I've never had crab rangoon. I think it would work, though.

Edited - I just looked up a recipe for crab rangoon on Allrecipes. It sounds delicious. I want to make that now. Looks like it's the same process as potstickers (without the steaming), so I don't see why it wouldn't work.
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-Colleen

Diagnosed 8/05 via bloodwork and biopsy
11-YO son diagnosed 11/05 via bloodwork and biopsy

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 2131 Location: Maine

The recipe you found for crab rangoon looks just like the ones we used to get, except the ones around here don't have water chestnuts in them. However, that sounds like a really good addition. I'll have to try it next weekend.

TodayI'm getting ready for Memorial Day. Making a carrot cake now, and going to make potato salad later on.
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Steph

Lil Bit's Mummy · Joined: 23 Jan 2008 Posts: 29

anybody know what egg substitute would work best in this? We're egg-free too... and I really miss my potstickers/wontons/etc!

cruelshoes · Joined: 23 Sep 2005 Posts: 4059 Location: Washington State

I have now used up all of our frozen potstickers from this recipe. The first time, I put them frozen in boiling water to thaw them out, and then tried to pan fry them. I had very poor results, and they largely disintigrated. The second time, I put a single layer of frozen potstickers into a steamer basket, and steamed them for about 8 minutes to defrost them. Then I moved them to the pan for the pan frying/boiling step. That worked great, and the potstickers held up very well.
_________________
-Colleen

Diagnosed 8/05 via bloodwork and biopsy
11-YO son diagnosed 11/05 via bloodwork and biopsy

cruelshoes · Joined: 23 Sep 2005 Posts: 4059 Location: Washington State

I made these egg and corn free tonight. I subbed 1/4 cup "chia gel" for the egg, and arrowroot for the cornstarch. It required a bit of extra sweet rice flour to get the dough to mt be too sticky. I just added it a teaspoon at a time until the texture was right. The silicone baking sheet/rolling pin should be lightly dusted with potato startch to prevent sticking. I used water to seal them instead of egg.

They turned out just as good as the original recipe. Cool

_________________
-Colleen

Diagnosed 8/05 via bloodwork and biopsy
11-YO son diagnosed 11/05 via bloodwork and biopsy

ali · Joined: 09 Jan 2008 Posts: 74 Location: CO

oh, these look lovely! my peanut will be a very happy camper when I surprise her with some!
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"The electrocution was not my fault. You refused to wear the rubber underpants!"