Deliciously Gluten-Free Asian Pot Stickers

Gluten free pot stickers

Dumpling, pot sticker, gyoza, jiaozi, dim sum…..

Truthfully, I’m not really sure how to differentiate between these wonderful little packages of bliss.

I would love to waltz into a dim sum restaurant and cozy up to a server to get the lowdown, but due to my gluten allergy, I can’t.

So while I can’t really educate you on all things dumpling, I can offer you a gluten free recipe that tastes yummy, even if it is something of a crossbred mutt.

We will call it……dumpstickgoyadim for now.

I did find some gluten free dumpling recipes online, but to be honest, I didn’t care for them. The dough ended up cracking and turning into something of a mini pie crust, rather than a tender, chewy little dumpling. (This might also have to do with the fact that I didn’t keep my dough moist…)

So I found a different dough recipe that wasn’t actually classified as a gluten free recipe, but because it only contained rice flour and tapioca flour it WAS gluten free, and after having made it….I decided it was the best way to go for me.

Asian pot sticker recipe

Makes 24-28 dumplings (depending on size)

Gluten free pot sticker ingredients

Dough

(thanks to Andrea Nguyen for her brilliant rice dough recipe)
1 cup white rice flour
3/4 cup tapioca flour (also known as tapioca starch)
pinch of salt
2 Tbsp oil
2/3 cup boiled water (adjust if necessary)

Filling

15 medium raw shrimp-deveined and chopped
1/4 lb ground pork
¼ cup mushrooms-chopped
2 green onions-diced
1 tsp fresh ginger-grated
1 clove garlic-minced
1/4 tsp sesame oil
1 tsp GF soy sauce
1/2 tsp salt
Fresh ground pepper

Dipping Sauce

2 Tbsp GF soy sauce
1 Tbsp agave nectar
1/4 Tbsp rice vinegar
¼ tsp sesame oil
Few drops sriracha (optional)

Other tools:
Ziplock bag
Tortilla press-optional
Dumpling press-optional

Start by peeling and deveining your shrimp. Chop them, along with your mushrooms and green onion. Grate your ginger finely and then mince your garlic. Add everything into a bowl then add your soy sauce, ground pork, sesame oil, salt and a few grinds of fresh pepper. Mix all ingredients and place in fridge.

Finely chop all the filling ingredients and mix by hand

Next, start your dough by adding your rice flour, tapioca flour and salt into bowl. Pour in your oil. Add in your just-boiled water and start to mix with a chopstick. After water cools down a bit, start to knead the dough until it has a play-dough consistency.

mix your pot sticker dough

Now your dough is ready to be divided. Roll it out into a foot long rope (lightly dust the counter with rice flour) and cut in half. Place half your dough directly into a ziplock bag to keep moist. With the remaining dough, cut into 12 pieces. Place the pieces into the bag except a few that you are working with to keep everything moist. Repeat with remaining dough.

Divide your dough into 24 pieces

Now you are ready to start pressing your dough into the dumpling wrappers. This can be done quickly and easily with a tortilla press.

Cut a ziplock bag in half. Open your tortilla press and place half of the ziplock bag on the base. Lightly dust this with rice flour. Add one of your dough discs and cover with the other half of the ziplock bag. Close your tortilla press. When you open it, handle your wrapper carefully, as it is very delicate.

Press out your dumpling wrapper

Now you are ready to fill the wrapper with your meat. This is done very easily with a dumpling press.

Place the wrapper in your hand, and fill with a small ball of filling. Around 1/2-1 tsp. Place your wrapper in a dumpling press and gently press closed. Easy!

Filling your wrapper

–if you don’t have a tortilla press

you can press it out by hand the old-fashioned way. Take one of your dough discs and flatten it by hand. Cut a ziplock bag in half. Lightly flour half of the zipock bag and place your flattened dough disc on it. Cover with the other half of the ziplock bag and roll out with a rolling-pin. Gently take your wrapper and place your filling in it. Lightly wet the edge of the wrapper and close in half. Pinch shut, and work your way around the rest of the dumpling to close.

Press out your dumpling by hand

Place your pot stickers on a clean surface as you are preparing them.

POT STICKERS!

Once you have filled your wrappers, you are ready to cook. Heat your oil in a large saucepan. Add in your pot stickers. Let them brown for a few minutes. Add in 1/4 cup of water and cover with tight-fitting lid. Let the pot stickers steam for 6-8 minutes. You may have to cook them in two batches.

Browning the bottom

Once your pot stickers are done, then you can plate them. Mix your dipping sauce and enjoy!

Pot Stickers!

Yummy!

There are some other amazing dumpling recipes online with some pretty awesome instructional photos…so here are some blogs to visit when you get the hankerin….

  1. userealbutter-Chinese dumplings and pot stickers
  2. lafujimama-steamy shrimp pork dumplings
  3. asiandumplingtips

Happy dumpling eating!!!

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Gluten Free Miso Soup

Gluten Free Miso Soup

If you’ve ever had hibachi, or eaten at your local Japanese restaurant, then you have probably met a bowl of miso.

Miso soup is so wonderful, earthy and “umamilicious“.  I have never met a bowl I didn’t like.

While I was pregnant with my first daughter, I craved miso soup. I would drive to the local Japanese buffet and order two to go. Sometimes in the middle of the night.

Although it can be high in sodium, it has some great health properties; with minerals, amino acids and protein to name a few.

Miso soup isn’t very hard to make, however,  you do have to have some ingredients that may be hard to come by (big surprise right?) including kombu (dried kelp) katsuobushi (thin shavings of dried skipjack tuna) and miso (fermented soybean paste). They should be available at your Asian market or online. You could always buy an “instant miso” packet, but chances are it will contain gluten.

Dried Kombu and Katsuobushi

First, we’ll make a broth called dashi out of the kombu and the katsuobushi. Dashi is the soup base that Japanese use in most of their soups. No wonder-it’s delicious.

Once we make the dashi, we will add in miso. There are different types of miso, and you can use whichever one you would like. The darker misos have a stronger flavor, and the lighter misos are sweeter and less salty. You can combine the misos as well.

Make sure you buy a miso that is pure with no added gluten. I purchased some light miso that didn’t contain gluten, but there were several brands that DID have gluten. Also, check your tofu as well. It should only have soybean and no other ingredients. All the other ingredients should be naturally gluten free.

If you really want to learn about miso soup, then check out this video. (Alton Brown is one of my FAVORITES)

Miso Soup Recipe

Serves 2

Cost per serving $2.30

2 x 4 inch strips kombu

4 cups water

1/2 cup katsuobushi (bonito flakes)

1-2 green onions-diced

1 small package enoki mushrooms

4 Tbsp miso (I used light) (GLUTEN FREE!)

1 Tbsp wakame dried seaweed-optional

8 0z soft tofu-chopped

First make your dashi…

Place your kombu in a pot with 4 cups water and soak for 20-30 minutes.

Place on medium heat. Just as water boils, add the katsuobushi and remove from heat. Let set for about 10 minutes. Strain the broth into separate pan. Either discard the kombu and katsuobushi, or save for second broth.

…Now the miso soup

Return broth to medium heat and add miso. Whisk to dissolve miso. Add chopped tofu, green onion and wakame. Cook until heated through.

This should last around 3 days in the refrigerator. Miso soup won’t freeze well.

Enjoy

Yummy!

Gluten Free Shrimp Tempura Roll

Most Americans I have encountered have never really had a good sushi experience. Some have never tried it at all, while others have had that “one” experience that scarred them for life. I wish I could take these people by the hand and help reshape their misguided ideas about sushi. If they tried a delicious roll, and hated it, I would leave it alone, but most have never had that chance.

The first time I ever ate sushi, I was living in Florida and strolled in (by myself) to the unknown territory of a Japanese restaurant. I sat at the sushi bar and looked over the menu. Nothing made sense, expect maybe the teriyaki chicken.

I decided on a $6.50 bento box that came with miso soup, salad, teriyaki chicken and a California roll. Everything I tried tasted different and delicious.

Then the sushi chef leaned over the counter and asked me if I wanted some sauce for my sushi. I didn’t know what he was talking about, so I just said, “sure”. What he handed me was a delightful pink sauce,  something I had never seen. As I dipped my California roll into the sauce, my roll was transformed. It went from a 4 to a 10 on the flavor scale in an instant.

The sushi chef and I got to talking, and realized we had a lot in common. We started a friendship that led to game nights and hang outs, and of course, he would always make the sushi!

I am so grateful for that day that I bravely strolled into that Japanese restaurant, and for that moment when my world opened up just a little bit more, and for the friend that I found in the sushi chef.

Maybe this is why I am so fond of sushi, because my initial experience was such a great one.

I ventured out from that point and tried all sorts of sushi, and the one that I have yet to top is the shrimp tempura roll. Fatning, and not quite Japanese as much as some southern fried delight, this roll is AMAZING.

I would love to sit down with some sushi doubters and let them try this roll, and see where they stood after that.

Of course, being gluten intolerant, I can’t have normal tempura or soy sauce, so currently my only option for my favorite sushi is homemade, and let me tell you, this is an awesome recipe. Tastes authentic of what my taste buds remember, and once you get the hang of it, making sushi gets easier and easier.

Gluten Free Shrimp Tempura Roll with Spicy Mayonnaise

Makes 4 rolls

Cost per roll $2.50

1 ½ cups Sushi rice (nishiki is a good brand)

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

4 Nori seaweed sheets (cut ¼ off each sheet)

¼ cup Mayo (Kraft is GF)

½-1 Tbsp Sriracha chili sauce (to taste)

1 ½ avocados

½ field cucumber

1 cup all-purpose Gluten Free Flour

¾ Tbsp baking powder

Ice cold water

8 Large shrimp

Cream Cheese (Philadelphia brand is gluten free)

Gluten free soy sauce

Oil for frying

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.

Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.

Make your spicy mayo by adding mayonnaise and sriracha in bowl. Should be pink and slighty sweet. Mix to taste.

Cut your avocados and cucumbers and set aside. Cut ¼ inch thick strips of cream cheese and set aside. Prepare shrimp by rinsing and peeling. (Leave the tail on) Lay shrimp flat and flatten out by pinching with your fingers. This will help the shrimp to stay flat.

Start to heat oil in small saucepan over med-high heat.

Make your tempura by mixing your flour and baking powder. Add in cold water and gently mix. Do not overmix, your tempura should be lumpy. This will help it to stay light.

Once your oil is hot, dip your shrimp (except tail) into batter and fry. This should take a few minutes each. Shrimp will start to turn golden when done. If they are burning or turning to deep brown, reduce your oil heat. Place cooked shrimp on paper towel to cool.

 

 

 

 

 

 

 

Place your nori shiny side down on bamboo mat. (Cover bamboo first with gallon size ziplock) Wet hands, and spread ¾ cup rice over nori. Sprinkle with toasted sesame seeds.

Turn your nori over rice side down. Assemble your roll by adding cream cheese, fried shrimp (2), cucumber  and avocado to middle of nori. Roll your bamboo mat over half way and then over the rest. (see here for help with rolling sushi)

 

 

 

 

 

 

 

Cut into 8 pieces with sharp knife. Wet knife between cuts for a cleaner cut.

Drizzle on spicy mayo.  ENJOY!

Gluten Free Spicy Crab Roll

I LOVE sushi. It is certainly in my top 4 favorite foods. Unfortunately, walking into a sushi restaurant and getting gluten free sushi can be difficult. Trust me, I’ve tried. Usually when I ask a someone if they have a gluten free menu, they say,”gluten?” “what is that?”.  In theory, sushi IS gluten free, but when we start to get fancy with the sauces, your stomach can be compromised….and forget tempera! You might be safe with a plain cucumber role…but what fun is that? As far as I can tell, my only option for sushi (other than driving 8 hours to the nearest posh GFriendly sushi bar) is making it at home.

Although this is homemade, I am excited to say that this sushi IS delicious and tastes very comparable to what I have had in sushi bars, AND at only 2.75 per role, this sushi is a fraction of the cost.

The sushi rice, sushi vinegar and nori can be found at a Asian market, or possibly your local grocer if you are lucky. I drove an hour away to buy these ingredients, and it was worth it! If you don’t have a Asian grocer and you live in an area where you can’t get these ingredients, you can always buy them online. However, I you enjoy Asian food, I would take the time to find your nearest Asian market and stock up on the essentials.

Hope you enjoy!

Disclaimer: At the time I made this, all included ingredients were gluten free. Please always read labels yourself to check for gluten. 

Ingredients:

(for 5 rolls-feeds 2-3 people)

Cost= 2.75 per roll

You will need a bamboo sushi mat for this recipe. (Also available at Asian grocers for about $3, or online)

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

1 ½ cups Sushi rice (nishiki is a good brand)

3 Nori seaweed sheets (cut in half)

6oz  (lump) crab meat (REAL crab. Imitation crab has gluten!)

3 Tbsp Mayo (Kraft is GF)

2 ½ tsp Sriracha chili sauce

1 ½ avocados

½ field cucumber

Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.

Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.

Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.

Mix your crab meat with your mayo and your sriracha. Cut your avocado and cucumber into thin, match like sticks to fit into your roll.

Cover your bamboo sushi mat with a gallon size ziplock bag to keep it clean and non-stick.

Cut your nori sheet in half with scissors. Place your nori sheet on your bamboo mat shiny side down. Spoon on ¾ cup rice per roll. Wet your hands and spread the rice to the ends of the nori.

Once spread, flip nori over, rice side down onto the bamboo mat.

Spread 1 ½ Tbsp of your crab mixture onto your nori and spread through the middle. Pile your cucumber and avocado on top of that.

Now roll your sushi.  (if you need help-learn how here)

Cut into 8 pieces with a sharp knife, wetting with water between slices. Enjoy with GF Tamari!