In honor of Chinese New Year, I thought I’d share a favorite recipe from my book, The Gluten-Free Asian Kitchen. If you’re gluten free, you know how hard it is to find gluten-free pot stickers. Almost impossible, actually. So if you want pot stickers, it’s time to roll up your sleeves and head to the kitchen.
Making dumplings of any kind is a process: dough, filling, assembly, cooking. The recipe may look challenging, but that’s only because I’ve explained the steps in detail. It is a time consuming process, to be sure, but it’s not difficult. Once you’ve made them, you’ll understand the steps and power through the recipe faster the next time around. These pot stickers actually freeze beautifully, so I tend to make quite a few and then pull a dozen or so out of the freezer and cook them as needed.
One ingredient note: the recipe calls for sweet rice flour, not regular rice flour. Sweet rice flour is ground from grains of sticky/sweet rice. I like Koda Farms Mochiko Blue Star brand, but there are other brands available, including Bob’s Red Mill and Erawan. Sweet rice lends a chewy resilience to the dough. Regular rice flour has completely different properties and will not yield the same results.
The gluten-free pot stickers will make a fantastic starting point for a Chinese New Year feast. For more ideas for Chinese, Japanese, Korean, Vietnamese, and Thai gluten-free recipes be sure to check out The Gluten-Free Asian Kitchen. Cheers! ~LbR