Pot Stickers (Gluten-Free) Recipe

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Pot Stickers (Gluten-Free)
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Ingredients
21
Count
Nutrition
899
Calories
Total time
405
Minutes
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Ingredients:

Directions:

  1. Wrappers:.
  2. Put rice flour, salt, tapioca, corn starch, sweet rice flour, xanthan gum, and gelatin in a food processor until evenly combined.
  3. Whisk together egg with 1/2 cup cold water until well blended.
  4. Turn on food processor and slowly pour egg/water mixture into the dough.
  5. Open the food processor and scrap down the sides. Make sure the dough is evenly processed. At this point, check to see if the dough will easily stick together but is not sticky. If the dough does not come together to form a soft dough, turn the food processor back on and slowly drizzle water in by the tablespoon (maybe up to 1/4 cup more of cold water will be needed). If the dough is too sticky, add a tablespoon of sweet rice flour at a time until the dough forms a soft dough.
  6. Divide the dough into 2 Tablespoon/small ice cream scoop balls. While working with one ball at a time, keep the remaining dough in a bowl under a damp (but not wet!) towel.
  7. Press each ball into a small disk.
  8. At this point, you can either use a tortilla press, a pasta roller, or some serious arm muscle and a rolling pin. Roll the disk into a super flat (think lasagna flat) round or square. (If using your pasta roller, roll to the level 3 thickness. (1 being the thickest setting on my Kitchen Aid pasta roller attachment.) Don’t get the wrap too thin or it will rip when you are rolling the egg rolls together with their stuffing.
  9. For Filling:.
  10. Divide dough into 15 balls. Keep the dough you are not working with covered with a damp, but not wet, towel. See instructions at the end for rolling them out.
  11. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  12. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  13. Place a tablespoon of the pork mixture into each of the wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  14. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet (Be careful when you do this because the oil can spatter). Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  15. Serve with dipping sauce of your choice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 899.29 Kcal (3765 kJ)
Calories from fat 541.81 Kcal
% Daily Value*
Total Fat 60.2g 93%
Cholesterol 194.73mg 65%
Sodium 1001.2mg 42%
Potassium 337.74mg 7%
Total Carbs 74.83g 25%
Sugars 1.26g 5%
Dietary Fiber 4.14g 17%
Protein 15.04g 30%
Vitamin C 7mg 12%
Iron 0.9mg 5%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 274.69 Kcal (1150 kJ)
Calories from fat 165.5 Kcal
% Daily Value*
Total Fat 18.39g 93%
Cholesterol 59.48mg 65%
Sodium 305.82mg 42%
Potassium 103.16mg 7%
Total Carbs 22.86g 25%
Sugars 0.39g 5%
Dietary Fiber 1.26g 17%
Protein 4.59g 30%
Vitamin C 2.1mg 12%
Iron 0.3mg 5%
Calcium 16.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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