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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Moroccan Mint Tea

As-Salāmu `Alaykum, or peace be with you in Arabic.

I learned this common greeting while I was in Morocco several years ago. We were doing a few days of language school,  and this is the only Arabic I can remember!

What I do remember from this trip are the sights and sounds of Morocco. Entering the town of old Fez, (only by donkey or foot) was like a scene straight out of Aladdin. We had to hire a donkey to carry our luggage to our hotel.

I was privileged to see many sights of Morocco; Casablanca, the old city of Fez, the markets of Marrakesh and the Volubilis Roman ruins

I also remember the food. Our usual fare was rotisserie chicken with fries, or even better, was the lamb tanjine, something hard to come by in North America.

We would always finish our meal with a piping hot cup of Moroccan mint tea. Served in a small glass cup, poured high from above to mix the flavors and produce foam.

Traditionally, the tea is served three times, and each glass has a unique flavor from the steeping process, according to the famous proverb:

The first glass is as bitter as life,

the second glass is as strong as love,

the third glass is as gentle as death.

I think I would like to try my hand at growing my own mint, so I can have this tea more often, and remember the wonder that Morocco holds.

Moroccan Mint Tea Recipe

2 servings

Cost $1.00 per cup

4 cups boiling water
2 tsp loose green tea
1 Tbsp sugar (or to taste)
1/2 cup fresh mint leaves

First, boil some water to rinse out your teapot. Add your green tea and some boiling water.
Let this steep for 2 minutes, then discard the water, leaving the tea leaves in the pot. (This will help the tea not be bitter) Fill pot with another 2 cups hot water, the mint and the sugar. Allow to steep for several minutes.

Pour tea from high up, creating foam in the teacup.

Enjoy!

Gluten Free Thai Mango Salad

Flavor Epiphany.

This is the best way I can describe the experience I had when I first tasted this salad. I had ordered takeout from My Thai, one of my favorite places back in the day, and when I bit into this salad, I was shocked. My taste buds had never EVER encountered this intriguing bliss before. Fruit mixed with onion and herbs….what?! It’s not something we do much of in America…at least not where I grew up.

After experiencing this salad, I started to look online for a similar recipe, but for some reason, couldn’t find one. I knew what ingredients were in it, so I just fumbled around the kitchen until I came up with this recipe. It’s not really salad, but it’s not really desert. I am not really sure what to call it, but the bottom line is…..it’s fantastic. 🙂

Gluten Free Thai Mango Salad Recipe

Servings 2-3

Cost per serving 1.50

Ingredients:

2 mangos-green (soft but not over ripe)

3 Tbsp palm sugar (from Asian market) (substitute brown sugar if necessary)

4 Tbsp water

2 limes

¼ red onion

20 mint leaves

2 Tbsp chopped cilantro

2-3 Tbsp salted peanuts-chopped

Start by creating a simple syrup. Add 3 Tbsp palm sugar and 4 Tbsp water to saucepan and bring to boil. Simmer for 5-10 minutes, then remove from heat.

Julienne your mango and onion, then dice your mint and cilantro. Add mango, onion, mint and cilantro to bowl. Pour in 2 Tbsp of your syrup as well as the juice of 2 limes. Add in the chopped peanuts and mix well. Adjust to taste by adding more lime/syrup.

Hope you 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!

Welcome!

Welcome to the Garden of Gluten Free! My name is Crysty, and I have Celiac. Due to this disorder, I have had to drastically change my life.

For anyone who struggles with gluten intolerance, you know the frustration of trying to find foods you can eat. The hardest part of this diagnoses for me was the realization I would no longer be able to eat at all my favorite restaurants. Thus, I have made it my goal to make a gluten free replication of all my favorite restaurant dishes, and make them equally tasty! I will only post recipes that I love and know are great.

The gluten free lifestyle has been a learning curve for me, so I hope to bring to the “gluten free” table what I have learned, and what I will continue to learn.

I hope to get to know you more and share our experiences!

Crysty