reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More,
Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an
imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.
Gingery Pork Pot Stickers
makes 28 dumplings
1/2 cup Tapioca Flour (also called Tapioca Starch)
1/2 cup Millet Flour
1/2 cup Sweet Rice Flour, plus plenty more for rolling out the dough
1 1/2 tsp. Xanthan Gum
3/4 tsp. Salt, divided
1/2 cup boiling Water
2 Tbs. cold Water
3/4 pound Ground Pork
3 Green Onions, white and green parts, minced
1 Tbs. minced fresh Ginger
2 tsp. Gluten-Free Soy Sauce or Tamari
1/2 tsp. toasted Sesame Oil
1/4 tsp. freshly ground Black Pepper
3 Tbs. Vegetable Oil, divided
Soy Vinegar Dipping Sauce (see below), for serving
To make the dough, stir together the tapioca flour, millet flour, sweet
rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl. Add the
just-boiled water and stir with a fork to combine. Add the cold water
and mix well until a dough starts to form. Use your hands to knead the
dough together a few times—you can do this right in the bowl—and then
form the dough into two balls. Transfer the dough to a large resealable
bag until ready to use, up to several hours.
2). In a second
bowl, combine the raw pork, green onions, ginger, soy sauce, sesame oil,
remaining 1/4 teaspoon salt, and pepper. Mix well to combine.
To form the dumplings, dust your hands, the counter, and a baking sheet
with sweet rice flour. Roll one piece of the dough into a long rope,
about 3/4 inch thick. Cut the dough into 14 pieces and put them back
into the resealable bag. Repeat with the other ball of dough for a
total of 28 pieces. The dough will dry out quickly; make sure it stays
4). Keep plenty of sweet rice flour nearby (up to 1/2
cup) for dusting the counter and the rolling pin to prevent the dough
from sticking. Working with one piece of dough at a time, flatten the
dough into a circle with the heel of your hand. Using a small rolling
pin—a small dowel works best—roll the dough into a 3- to 31/2-inch
circle, turning the dough periodically to prevent sticking.
(Alternately, put the dough between two pieces of plastic wrap and roll
it into a circle.) Transfer the dumpling wrappers to the prepared baking
sheet. Repeat with the remaining dough. (If you run out of space on the
baking sheet, make a second layer separated by plastic wrap.
Dust a dinner plate with sweet rice flour. Spoon a scant tablespoon of
filling into the center of each wrapper. Dip two fingers in a small bowl
of water and run them around half the circumference of each circle.
(This is so the wet side can stick to the dry side.) Lift the sides,
forming a half-moon shape around the filling; keep the bottom flat
against your hand or the counter. Pinch the dough together at the top
and then form two or three pleats along each side; press to seal.
(Alternatively, if you have a dumpling press, use it to form and seal
the dumplings.) Transfer the dumplings to the prepared plate. Cover
tightly with plastic wrap and refrigerate until ready to cook, up to 4
6). In a large nonstick frying pan, heat 11/2 tablespoons of the oil over medium-high heat.
Add half the dumplings to the pan and cook until browned on the bottom,
2 to 3 minutes. Holding the pan lid in one hand (to control
splattering), add 1/3 cup water to the pan and immediately cover it.
Lower the heat to low and steam the dumplings until cooked through, 8 to
10 minutes. Remove the lid and raise the heat to medium. Cook until the
water evaporates and the bottoms of the dumplings are well browned,
about 2 minutes longer. Repeat with the remaining dumplings and oil.
Serve hot with the dipping sauce or a bowl of soy sauce GF.
If you do not plan on eating the dumplings all at once (reheating them
is fine, not great), freeze some of the uncooked dumplings for later.
Freeze the dumplings on a plate or tray before transferring them to a
freezer bag to keep them from sticking together. Add the dumplings to
the pan straight from the freezer and increase the steaming time by 2
Heads Up: The dish calls for Soy Vinegar Dipping Sauce. You can prepare it up to 1 week ahead.
Soy Vinegar Dipping Sauce
makes about 1/2 cup
1/4 cup Gluten-Free Soy sauce or Tamari
3 Tbs. Unseasoned Rice Vinegar
1 1/2 tsp. Sugar
1 tsp. Toasted Sesame Oil
2–3 slices fresh Jalapeño, or large pinch of red pepper flakes (optional)
Stir together all the ingredients in a small serving bowl.
sauce will keep, covered, in the refrigerator for about 1 week with
fresh jalapeño or 2 weeks with red pepper flakes.