Saturday, 16 June 2012

Gingery Pork Pot Stickers Recipe

"Many types of Asian dumpling wrappers are actually based on naturally gluten-free flours, such as rice or tapioca, but the beloved pot sticker remains a wheat dough through and through. Creating a great alternative took some tinkering, but I think you will be very pleased with the results. The recipe calls for 'just boiled' water. After you turn off the heat, let the water cool for about 30 seconds to let the bubbles recede before measuring. It makes the process much safer. I like pot sticker best hot out of the pan, but you can freeze some before cooking if you don't plan to finish them all in one meal. They cook well right from the freezer."
Source for Recipe: The Gluten-Free Asian Kitchen by Laura B. Russell


This recipe is taken from the book on pages 58-60. Makes 28 Dumplings.

Ingredients:
1/2 cup tapioca flour (aka tapioca starch)
1/2 cup millet flour
1/2 cup sweet rice flour, plus plenty more for rolling out the dough
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt, divided
1/2 cup boiling water
2 tablespoons cold water
3/4 lb ground pork
3 green onions, white & green parts, minced
1 tablespoon fresh ginger, minced
2 teaspoons soy sauce or tamari (gluten-free)
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil, divided
Soy Vinegar Dipping Sauce (page 26), for serving

To make the dough, stir together the tapioca floor, millet flour, sweet rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl. Add the just boiled water and stir with a fork to combine. Add the cold water and mix well until a dough starts to form. Use your hands to knead the dough together a few times - you can do this right in the bowl - and then form the dough into two balls. Transfer the dough to a large resealable bag until ready to use, up to several hours.

In a second bowl, combine the raw pork, green onions, ginger, soy sauce, sesame oil, remaining 1/4 teaspoon salt, and pepper. Mix well to combine.

To form the dumplings, dust your hands the counter, and a baking sheet with sweet rice flour. Roll one piece of the dough into a long rope, about 3/4 inch thick. Cut the dough into 14 pieces and put them back into the resealable bag. Repeat with the other ball of dough for a total of 28 pieces. The dough will dry out quickly; make sure it stays covered.

Keep plenty of sweet rice flour nearby (up to 1/2 cup) for dusting the counter and the rolling pin to prevent the dough from sticking. Working with one piece of dough at a time, flatten the dough into a circle with the heel of your hand. Using a small rolling pin - a small dowel works best - roll the dough into a 3 to 3/12 inch circle, turning the dough periodically to prevent sticking. (Alternately, put the dough between two pieces of plastic wrap and roll into a circle). Transfer the dumpling wrappers to the prepared baking sheet. Repeat with the remaining dough. (If you run out of space on the baking sheet, make a second layer separated by plastic wrap.)

Dust a dinner plate with sweet rice flour. Spoon a scant tablespoon of filling into the centre of each wrapper. Dip two fingers in a small bowl of water and run them around half the circumference of each circle. (This is so the wet side can stick to the dry side.) Lift the sides, forming a half-moon shape around the filling; keep the bottom flat against your hand or the counter. Pinch the dough together at the top and then form two or three pleats along each side; press to seal. (Alternatively, if you have a dumpling press, use it to form and seal the dumplings.) Transfer the dumplings to the prepared plate. Cover tightly with plastic wrap and refrigerate until ready to cook, up to 4 hours ahead.

In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over medium-high heat. Add half the dumplings to the pan and cook until browned on the bottom, 2 to 3 minutes. Hold the pan lid in one hand (to control splattering), add 1/3 cup of water to the pan and immediately cover it. Lower the heat to low and steam the dumplings until cooked through, 8 to 10 minutes. Remove the lid and raise the heat to medium. Cook until the water evaporates and the bottoms of the dumplings are well browned, about 2 minutes longer. Repeat with the remaining dumplings and oil. Serve hot with the dipping sauce or a bowl of gluten-free soy sauce.

Note: If you do not plan on eating the dumplings all at once (reheating then is fine, not great), freeze some of the uncooked dumplings for later. Freeze the dumplings on a plate or tray before transferring them to a freezer bag to keep them from sticking together. Add the dumplings to the pan straight from the freezer and increase the stemming time by 2 minutes.

Soy Vinegar Dipping Sauce

1/4 cup soy sauce or tamari (gluten-free)
3 tablespoons unseasoned rice vinegar
1 1/2 teaspoons sugar
1 teaspoon toasted sesame oil
2-3 slices fresh jalapeño, or large pinch of red pepper flakes (optional)

Stir together all the ingredients in a small serving bowl. The dipping sauce will keep, covered, in the refrigerator for about 1 week with fresh jalapeños or 2 weeks with red pepper flakes.


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