Adrienne Gajownik


Gluten free potstickers

This week's Food Matters Project recipe is summer rolls with peanut sauce. This recipe reminded me of the vegetable potstickers I made many months ago when we had friends over for wild Alaskan king salmon (a wedding gift from the best man). The salmon was the best I've ever had, and the potstickers turned out great too. Luckily my sister was here to help me in the kitchen that night, because making and assembling potstickers can be an arduous task.

In an attempt to help us eat more fish, I picked up wild salmon Saturday to make this recipe. I decided to make gluten free potstickers to go along with it. In my cooking classes last fall, we made delicious dumplings with millet and sorghum flours. I wanted to follow that recipe, but I could only find Bob's Red Mill Gluten Free All Purpose baking flour at the store. Although this mix does contain sorghum, it tastes strongly of the garbanzo and fava bean flours. Since I didn't have xantham gum—xantham gum is used in gluten free baking as a binder—I decided to make a chia seed slurry instead. If you're not allergic to wheat, then feel free to follow along with this recipe. I made it last time and it worked great. Or save yourself a lot of time and skip this step altogether and use store-bought dumpling skins (gyoza) instead.
Sorry for such a long post, but I wanted to be thorough. Please know that these are not your traditional potstickers, and I am not an expert. But I wanted to share so you can make these at home too.

Do ahead: Make the vegetable filling ahead of time and refrigerate until you're ready to use. You can make the filling a day ahead of time too.

Gluten free potsticker dough
Makes 24 dumpling skins
2 c gluten free all purpose baking flour
2 tsp chia seeds + 4 tsp boiling water
3/4 c  hot water (add more if the dough is too dry)

Sift the gluten free flour into a bowl. Mix the chia seeds and 4 tsp boiling water together in a small dish. Let sit for 5 minutes. Then add to the flour along with the hot water. Mix together quickly with a fork (be careful not to burn your hands on the hot water). Then grab the dough with your hands, and knead until it comes together. There's no such thing as overworking the dough when it comes to gluten free flours, so knead away. Put the dough back into the bowl and cover. Set aside for 15-30 minutes (less if you have a warm kitchen).

Using a tortilla press would be best for making the wrappers, but if not you can makeshift it like I did. Grab two sheets of plastic wrap. Place one on your countertop, take the other piece and wrap it around a flat-bottomed tupperware container (pyrex dishes work great). Now pull off about a tablespoon size piece of dough, sprinkle both sides with flour, along with flouring both sheets of plastic wrap. Shape the dough ball into a disc and sit on the plastic wrap on the countertop. Flatten with the tupperware dish (covered in plastic wrap) until the circle is about 3-4 inches in diameter and very thin. If your dish is too small, finish with a rolling pin. Continue with the remainder of the dough, making sure to keep the dumpling skins covered so they don't dry out.

Once you're done rolling out the dough, you're ready to assemble. Use about a tablespoon of filling, and put in the middle of the dough. Grab each side, pressing together to close (you don't need to use water to wet the edges, since the dough is already pretty wet), and creating seams along the edge. They should look like little purses. You'll get into a rhythm and this task will become easier as you go along.

Heat sesame oil in a sauté pan over medium heat. Once hot, fill the pan with a batch of the potstickers. Cook until the bottoms have browned, about 5 minutes, before flipping onto their sides to brown there as well. Remove from the pan and keep covered. Cook working in batches until all our finished. Keep covered until ready to eat. Serve with the dipping sauce below.

Vegetable filling
2 tbsp sesame oil
1 leek, sliced thinly
1 onion, minced
1/4 tsp red chili flakes
2 inch piece of fresh ginger, minced
4 garlic cloves
2 c mushrooms, diced
2 c cabbage, shredded
1 tbsp tamari
2 tsp rice vinegar
3 tbsp cilantro
1 tbsp basil
1 tsp gomasio or sesame seeds

Heat the sesame oil over medium heat. Add the leek and onion, cooking until translucent. Add the garlic, ginger, and red chili flakes. Cook until fragrant then add the mushrooms, cabbage, and tamari. Mix well and cook for about 8-10 minutes, stirring often. The mushrooms should be cooked and the cabbage should be wilted. Remove from heat and add the vinegar, cilantro, basil, and gomasio (or sesame seeds). Set aside to cool or refrigerate until ready to use. If you have kimchi, add 1/4 c. I promise it won't disappoint.

Dipping sauce
2 part tamari
1 part rice vinegar
1 tsp sesame oil
red chili flakes

Mix well. Feel free to add garlic or ginger, and put out a bottle of siracha as well.