In the interest of not re-inventing the wheel, I want to point you to the Garden of Gluten Free website, where you’ll find fabulous step-by-step instructions (with photos) for making Andrea Nguyen’s rice flour dough for gluten-free potstickers!
I use her dough, but a very different filling, which to me tastes more like the (Americanized) takeout potstickers I crave, with the added benefit of being a little less expensive and time-consuming to make. The recipe makes more filling than you need, because you’ll really want to mix the extra into ground beef the next day and make potsticker burgers. You’ll thank me later. Or halve the recipe.
To keep the potstickers warm between batches, I highly recommend a bamboo steam basket set inside a dry pot over very low heat. If you don’t have a bamboo steam basket, set a smaller pan lid at the bottom of the pot, then layer the potstickers with sheets of parchment paper between them to prevent sticking. If they touch, they will form an inseparable Abzorbaloff-style mass, so keep them separated.
1/2 pound ground pork
1 cup shredded cabbage (you can use a cheese grater to shred it, but if you buy it as a pre-shredded cole-slaw mix, the carrots won’t hurt the flavor at all!)
1 tablespoon minced fresh ginger*
3 cloves minced fresh garlic*
1 whole green onion (white and green parts)*
1 tablespoon sesame oil*
1 tablespoon rice wine vinegar*
2 tablespoons soy sauce*
*For each of these, double the amount called for and set half of it aside in another bowl for the dipping sauce.
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
1 whole green onion (white and green parts)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 cup water
1 cup white rice flour
3/4 cup tapioca flour (also known as tapioca starch)
pinch of salt
2 Tbsp oil
2/3 cup boiled water (adjust if necessary)
First, mix all the filling ingredients and set it aside to marinade.
Go to The Garden of Gluten Free, where she has a great step-by-step with photos for the dough and cooking the dumplings.
The next day, mix the leftover filling half and half with ground beef and cook as hamburgers. Top with a crunchy coleslaw or a mix of grilled hot peppers and onions. The dipping sauce also makes an excellent burger mix-in, or a marinade for chicken or steak.