One of the things that I really miss since I went wheat-free are potstickers. Trader Joe’s had some yummy ones, that were low in calories and sodium, but alas, the first ingredient is wheat. SoI set out to find a good and healthy potsticker recipe that I can eat. And at long last, I believe I have succeeded.
The key to this recipe is the combination of flours. Most of the dry ingredients you can get from the bulk food section of the supermarket, but the sweet rice flour is a little more difficult to come by. Bob’s Red Mill has a sweet rice flour, but unfortunately none of my local stores carried it. In the end I ordered it from Amazon, and got a good deal on a multi-pack. Sweet rice flour is not the same as rice flour, so don’t be tempted to do away with it and just use rice flour. Sweet rice flour is made from sticky rice, and you really need the texture for potstickers. Plus it’s a good binding agent, and without it you will probably end up with a really crumbly dough.
And although I used low-sodium soy sauce, you can easily substitute a gluten-free product. We try to keep the sodium down, so it’s kind of a tradeoff for me.
In any case, I’m thrilled with the results of this recipe. It does take some time to prepare, but now I’ve got a supply of yummy potstickers in my freezer. This is also going to be my go-to recipe for my chicken and mushroom raviolis — another recipe I never thought I’d be able to do again. And don’t be afraid to get creative and stuff the wrappers with the filling of your choice. It’s all good.
¾ pound chicken thighs
3 cloves garlic
2 T cornstarch
2 T low-sodium soy sauce
1 T sesame oil
1/4 t black pepper
1/8 t cayenne pepper
2 green onions, finely chopped
1/4 C minced onion
1/2 C parsley, chopped
1 C rice flour
1/3 C tapioca flour
1/3 c cornstarch
1/3 C sweet rice flour
1 t xanthan gum
1/2 C water
1 egg white
additional sweet rice flour for kneading
Put chicken, garlic, egg, cornstarch, soy sauce, sesame oil, black pepper and cayenne pepper in bowl and mix until pureed with an immersion blender. Stir in onions and parsley by hand. Set aside.
Combine the rice flour, tapioca flour, cornstarch, sweet rice flour and xanthan gum together in a food processor until blended. Beat the egg into the water. Drizzle egg and water over the dry mixture and blend until the dough comes together. The dough will be sticky in texture. Divide into thirds and put two of the dough balls on a piece of parchment and cover with damp paper towels, to prevent the dough from drying out.
Spread a piece of parchment on a cutting board, and knead sweet rice flour into the dough until it is no longer sticky. Cover dough with another piece of parchment, and roll out to an 1/8 inch thickness. Cut into 3-inch circles with cookie cutter dusted with sweet rice flour. Cover cut out dough while working, to prevent it from drying out. Repeat with the other dough balls.
To assemble potstickers, place 1 t of filling in the center of a wrapper. Brush edges with egg white. Fold over and crimp with your fingers or a fork. Transfer to a cookie sheet sprayed with non-stick cooking spray. To freeze for future use, put cookie sheet in freezer and freeze for a few hours, then transfer potstickers into a ziploc bag. Freeze leftover filling for future use. You will have enough for another batch.
Cook the potstickers in rapidly boiling water for 8-10 minutes. Drain. Heat 1t of oil in a medium skillet over medium-high heat. Sauté until the edges are crisp.
Cook the potstickers in rapidly boiling water for 16-20 minutes. Drain. Heat 1t of oil in a medium skillet over medium-high heat. Sauté until the edges are crisp.
1 Potsticker (recipe makes 24)
Sodium: 32 mg.