Wednesday, March 30, 2011

GFEFDF Postickers! x2

My first potsticker post was in fall of 2010. Instead of repeating, I used a new recipe from Gluten Free Gobsmacked. I was really nervous about this endeavor. I've only made them once before and just never feel prepared. I had a hard time getting started and deciding what to do first. Kate @ Gluten Free Gobsmacked had a list of tips that were really helpful and I had some great help from Ari, Chantel, and Matt. Thanks guys! Success!

Gluten Free Potstickers – Chicken Filling *adjusted by me for allergies and supplies

2 chicken thighs, deboned, skinned and trimmed
3 garlic cloves
1 Tablespoon cornstarch
2 Tablespoons GF Soy Sauce (I used Bragg's Liquid Aminos)
1 Tablespoon sesame oil (or toasted sesame oil)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ginger
2 stalks of green onions, finely chopped
1/2 cup chopped cilantro


  1. If you can, it's easy to food process everything (Everything EXCEPT the green onion and cilantro) OR if you're me you have to chop and chop and chop. :)
  2. Stir in by hand cilantro and green onions.
  3. Set aside a make the potsticker wrappers.

Gluten Free Potsticker Wrappers

1/2 cup cold water + 1/4 cup cold water (added tablespoon by tablespoon and more as needed)
*(1 egg hisked in to 1/2 cup cold water) I just used more water instead
1/2 teaspoon salt
1 cup brown rice flour
1/3 cup tapioca starch (and more for dusting)
1/3 cup corn starch
1/3 cup sweet rice flour (and more to avoid sticky dough-works really good)
1 teaspoon xanthan gum
1 teaspoon gelatin


  1. Blend all of the dry ingredients together in the bowl of your food processor.
  2. Make a well in the flours and slowly add the water, mixing by hand.
  3. Roll out about 1/3 of the dough (keep the remaining dough under a damp paper towel) between two sheets of parchment paper if you have it. Or if you use me, a cutting board and rolling pin and a lot of sweet rice flour.
  4. Roll the dough to 1/8 of an inch. (No thinner than 1/16″ or the dough will rip while cooking.)
  5. Cut into 3.5″ wide circles (we used a martini glass).
  6. Cover prepared/cut wrappers with a damp paper towel.
  7. Work quickly to roll out and cut remaining dough... if you can. :)


  1. Into each circle place a teaspoon or a teaspoon and a half of filling (NOT TOO MUCH otherwise they are too difficult to seal)
  2. Dip your finger in water and slide it along the half the potsticker wrapper as glue. Fold the dough in half, matching the edges.
  3. Crimp the edges by folding and tucking the edges as you would for a pie crust. (Try to make sure they are fully sealed or they will not cook right-we had a hard time with this).
  4. Once the potstickers are assembled, there is no reason to cover them with a damp towel.

Chantel and I rolled them out and assembled. Matt jumped in to help too.

Cooking Potstickers:

  1. Heat 2-4 TBS of vegetable oil in a pan. Add 1/2 cup water.
  2. Cover and steam the potsitckers for about 10 minutes. The water will boil off.
  3. Add more oil as needed and pan fry the potstickers until they reach desired crispiness.
Note: this is too many potstickers in one pan but, we were hungry and I didn't want to deal with two batches.

We threw the leftover filling in a pan with more Bragg's sauce.

Ari cooked away!

These guys were a good help too! And just very cute!

Work complete!

What a plate of delicious hard work!

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