Last night was another exercise in experimenting with gluten-free "replacement" foods. And this one DID NOT disappoint.
Years ago, I made homemade potstickers after falling in love with them at Asian restaurants. Of course mine are better since I use better quality meat and can control the ingredients. But what I didn't know before was how to control was the wheat/gluten in the wrappers.
I recently saw a cheat for this meal using rice spring roll wrappers. It can also be made vegan with veggie or even tofu stuffing.
The star of this show was 𝘽𝙡𝙪𝙚 𝘿𝙧𝙖𝙜𝙤𝙣 𝙎𝙥𝙧𝙞𝙣𝙜 𝙍𝙤𝙡𝙡 𝙒𝙧𝙖𝙥𝙥𝙚𝙧𝙨. The rolls were a HUGE hit with their crunchy exterior and slight "chew" inside. I use San-J tamari instead of soy sauce since it's gluten-free (non-GMO, real soy - not the soy/wheat combo of the dark salty liquid we consume when eating out).
This one originally received 4.8 out of 5 stars, which became a perfect 5 when I made leftovers the next day.
Tips:
Some say use cold water to soak the wrappers. Others say use slightly warm water. The warm water seemed to work faster, but the wrappers also seemed to tear more. I say cold wins.
I used a good ground pork with kohlrabi slaw, garlic, ginger, tamari, and a little cornstarch for the filling. This can easily be made vegan with just veggies or even tofu.
Make sure to sautee the veggies in the filling just a little and cool before wrapping. It will remove some of the water content that can ruin the final product.
You can use two rice wraps to fortify each "dumpling" if necessary. That works great when some of the wrappers are starting to tear, and it doesn't ruin the final product.
I've seen all kinds of dipping sauces, but my favorite is rice wine vinegar, tamara (soy sauce), a splash of toasted sesame oil with a sprinkle of fresh chives and sesame seeds. I also tend to add something spicy, like crushed red peppers.
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