Monday, January 23, 2012


Happy Chinese New Year!  To celebrate here is a recipe for potstickers.  They are really not to hard to make, but are time consuming.  I promise they are worth it though, just set aside an afternoon and make tons.  Freeze what you don't plan on cooking that day on in a single layer on a lined cookie sheet before placing in freezer bags and then you can have potstickers anytime you want. :) I love Potstickers.  They are amazing little dumplings of goodness, with a nice crispy bottom.  These ones my gluten-eating husband gobbled down as quickly as he does the gluten-filled ones from our they definitely are worth the time.

Potstickers (adapted from here)

4 oz Napa Cabbage, shredded (2-3 cups)
1 1/2 teaspoons salt
3/4 pound lean ground pork
2 tablespoons finely chopped green onions
1 1/2 teaspoons chicken stock or water
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
dash white pepper

For dumpling dough:
2 cups GF flour blend
1 cup boiling water, plus additional water if needed
GF flour blend for dusting

Dipping Sauce:
1/4 cup soy sauce (or coconut aminos)
1 teaspoon sesame oil
crushed red chili flakes, to taste

Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes.  Squeeze out the excess moisture.

In a large bowl, combine the filling ingredients and 1/2 teaspoon of salt.

In a separate bowl, mix the flour blend and the boiling water until a soft dough forms.  If you need more water, add additional warm water one tablespoon at a time. Knead the dough until its smooth.

Divide dough in half.  Cover one half with the moist paper towel, while working with the other half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.  I was able to get 16 slices from each roll.

On a floured surface, pat each slice out into a thin circle and place about a tablespoon of the pork mixture in the center of the circle.  Life up the edges of the circle and pinch them together to create a half circle.  Repeat with remaining dough and filling.  Keep the potstickers covered with a moist paper towel, to keep from drying out. And don't stack them on top of each other, they'll stick together and break. (I know from experience.)

Heat a nonstick skillet (you can use a regular skillet, too, but you may have potstickers that are really stuck to the bottom of the pan) over medium high to high heat.  Once it's hot, add a tablespoon of vegetable oil, coating the entire bottom. Add in 10-12 dumplings in a single layer and fry for 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water to the skillet and cover.  Cook for 6-7 minutes, or until the water is absorbed.  Repeat with the remaining dumplings.

To make the dipping sauce, mix together the soy sauce (or coconut aminos), sesame oil, and chili flakes.

This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.


  1. Hi Paula, WHat a great recipe. I can't believe there gf. I am not celiac, but we try to only eat gluten very rarely. This a nice recipe we could enjoy anytime and it's packed with yummy ingredients.

    I host Whole Food Wednesdays at I hope you'll swing by and join us. Have a great rest of your week.

  2. Paula--You "did good," girl! YUM! :-) I suspect you'll be making these often. ;-) Thanks for sharing!


    1. Thanks, Shirley, I'll definitely will be making these often.