One of my all time favorite appetizers - is POTSTICKERS. But ever since I had to stop eating wheat, I have NOT been able to dip dumplings into tangy sauce and pop them in my mouth. ohhhhhhhhh they are so heavenly!!! WHY DOES EVERYTHING DELICIOUS HAVE TO HAVE WHEAT?!?!?!
Usually when you're making a gluten free version of ANYTHING - you have to settle for these comments.
You GLUTEN EATERS don't really know what you have until it's gone! LOLOL馃ぃ
BUT in the 8 years that we have been gluten free, we have FOUND the things that will give you a taste of the good ol' gluten days, my lovely gluten free-kers!
I've gotten so tired of people LYING on their recipes saying "oh my, you won't believe this is GF" only to have me throwing the whole mess in the trash! BUT THIS RECIPE will make you check every label, CERTAIN that you are eating something you're not supposed to! LOL but eat up!!! Thank me later 馃槝
But for the technique, tools and tips - you really should watch the video if you're going to try to make them! ENJOY and spread this recipe around to ALL; people who eat gluten will gobble them up too! hehehe
1 pound of ground pork (can substitute with ground poultry too!)
2 cups of finely chopped green cabbage
3 cans of shitake mushrooms, drained (12 ounces total of DRAINED mushrooms)
2 bunches of green onions, finely chopped (only green portion)
4 Tbsp minced fresh ginger
4 Tbsp minced fresh garlic
1 Tbsp black bean garlic sauce
1 Tbsp fish sauce
1 Tbsp Better than Bouillon roasted chicken base
1 Tbsp soy sauce
2 Tbsp cooking mirin (or sake, or rice wine)
2 Tbsp sesame oil
Mix together to make a paste. The above is actually MY PERSONAL RECIPE for dumpling filling. I started with an online recipe but by the time I had finished, I had completely changed it to my own! LOL It came out YUMMMM.
The secret recipe for DUMPLING DOUGH came from Jeanette's Healthy Living.com so let me give credit to this angel in disguise! Thank you for giving me back all kinds of dumplings, Jeanette! hehehehe
I do not know why this recipe only has 3.7 stars out of 5. Honestly - I think it has to be trolls trying to keep this secret hidden so all gluten free people suffer for eternity! LOL
If ANYONE tries this dumpling dough recipe and can't get it to the soft, chewy texture of GLUTEN dough - MESSAGE ME and I will help you. Warm water is key, it seems. And also work it with sprinkles of rice flour and sprinkles of water until its the perfect texture. I promise you - look at the video - you will be shocked when you see that is gluten free dough LOL
1 cup tapioca starch (yes, tapioca flour is interchangeable)
1 cup fine rice flour (I use the brand in the video for sweet rice flour - its perfect!)
1 1/2 tsp xanthan gum
2 Tbsp light olive oil
12-14 T of WARM almost HOT water (she says cold. WARM IS KEY for me to get that pliable glutinous texture!)
When you start - mix everything together WITHOUT WATER. Then add half the water, mix. Add more water, mix. I don't really measure - I go by feel. Don't add too much water at first. Work it/knead it. Let it sit for about 30 seconds... feel it again.
If it doesn't have that nice pull - add a bit more hot water. (like 1 tbsp)
let it sit for another 30 seconds.
You want it slightly sticky and then sprinkle a bit of rice flour. It sounds like its difficult but I promise - IT'S REALLY NOT. Once you get it perfect, you'll ALWAYS have the feel. Ask for help in the comments if you need it!
鈻讹笍 3Speak
