This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.

Friday, May 23, 2014

Recipe Adaptation: Gluten-Free Potstickers

If you haven't found it already, Crysty at Garden of Gluten Free has a fabulous recipe for the dough needed to make your own pot-stickers gluten free.  I have devious plans to turn the same dough into ravioli and pierogi this month. 

So I use her dough, but a very different filling.  The recipe makes more filling than you need, because you'll really want to mix the extra into ground beef the next day and make potsticker burgers.  You'll thank me later. 

First, mix the filling and set it aside to marinade. 

1/2 pound ground pork
1 cup shredded cabbage (you can use a cheese grater to shred it, but if you buy it as a pre-shredded cole-slaw mix, the carrots won't hurt the flavor at all!) 
1 tablespoon minced fresh ginger*
3 cloves minced fresh garlic*
1 whole green onion (white and green parts)*
1 tablespoon sesame oil*
1 tablespoon rice wine vinegar*
2 tablespoons soy sauce*

*For each of these, double the amount called for and set half of it aside in another bowl for the dipping sauce.

Dipping Sauce:
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
1 whole green onion (white and green parts)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 cup water
Go to The Garden of Gluten Free, where she has a great step-by-step with photos for the dough and cooking the dumplings.

To keep one batch of dumplings warm while you cook another, set up a double boiler with a layer of parchment paper lining the top pot.  Place the cooked dumplings in layers, with parchment paper dividing them.  They will glue to each other if they are touching.  Cover the pot to trap steam. 

The next day, mix the leftover filling half and half with ground beef and cook as hamburgers.  The dipping sauce also makes an excellent burger mix-in, or marinade for chicken or steak. 

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