Saturday, June 23, 2012

Gluten Free Pork-and-Cabbage Pot Stickers

One of my favorite things to order out is Potstickers. It got me wanting to make a gluten free version of this yummy dish at home. The problem being that there a no gluten free pot sticker wrappers out there that I know of. So instead I used Rice Spring Roll Wrappers that are naturally gluten free, and they worked great! I will be making a lot more potstickers now! I got the thumbs up from everyone. 

Gluten Free Pork-and-Cabbage Pot Stickers 

7 tablespoons Canola Oil
6 cups thinly sliced cabbage
1 3/4 teaspoons fine sea salt, divided
2 cups thinly sliced Vidalia onion
1/2 cup chopped fresh chives (about 1 bunch)
1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
2 tablespoons finely chopped garlic (about 6 cloves)
1 1/2 pounds ground pork
2 tablespoons toasted sesame seeds, plus more for garnish
1/4 cup sesame oil
1/2 teaspoon freshly ground pepper, divided
1/2 cup gluten free soy sauce -or- braggs amino acids
1/2 cup rice vinegar
Spring Rolls Skin ( gluten free rice paper rolls)


Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, and pork, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. 

Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

For the dipping sauce: Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.

Working with 1 wrapper at a time, put in warm water until softened (usually 30 seconds) 
Lay out flat and put 4 scoop fulls of the meat mixture. 
Then top with another softened rice paper sheet. Slice into 4 servings, and set aside until you are ready to fry them.
Repeat until all filling is used. 
Heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side.  Serve potstickers with dipping sauce.

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