I just want you to know that I don't know and don't claim to know how to cook everything. Some things I'm not interested in and some things...well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it's not 100% successful.
I've come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there's a language we both speak and it's been a pleasure getting to know him. I mention
him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there's nothing like making your own, something I could almost do in my sleep pre-gluten-free lifestyle. Since I couldn't go to his class today, I decided on a whim to just try them.
I consulted a few recipes, texted him a few times and came up with this. The dough is a combination of a few recipes but was workable. I particularly like the filling which I created on my own. A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.
Gluten-free Asian Pot Stickers
Makes 24-26 pot
stickers
FILLING
1 pound ground chicken, turkey or pork
1 tablespoon sesame oil
2 scallions, diced
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh ginger
WRAPPERS
1 cup sweet rice flour
1/2 cup tapioca flour (also known as tapioca starch)
1/4 cup white rice flour
½ teaspoon kosher salt
¼ teaspoon xanthan gum
2 tablespoons vegetable oil
2/3 cup boiled water
Cornstarch for rolling
Put all filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction. Set aside.
Mix dry ingredients (flours, salt and gum). Add oil. Add hot water slowly. Mix with chopstick. Once the water has cooled slightly, use your hands to bring the dough together. It will feel like playdough.
Roll into a log. Divide in 2. Keep one piece under a towel or in a plastic bag. Cut each piece into 12 (cut the piece you have in half, then in half and then in 3). Roll each with your hands into a flat pancake. Add
cornstarch to a tortilla press and flatten or roll between plastic until very
thin. Place on plate or cutting board. Roll out 6 at a time.
Place the wrapper in your hand and then put a little water on dough. Place 2 teaspoons filling in the middle. Fold over and seal. Place on board. The water is helpful if the dough starts to break. You can use it to fix any cracks.
When 12 are done, heat pan with 1 tablespoon of oil. Heat to medium. Place flat side down and cook for 2 minutes until lightly browned. Carefully add ¼ cup of water, cover and cook 8 minutes. Remove cover and cook another 2-3 minutes until bottom is completely browned. Repeat with the second batch.
If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.
ABOUT AMY
I have been in the kitchen since I was a little girl. After attending the School of Hotel Administration at Cornell University, I knew food and cooking was in my blood. I have worked in many different kitchens, big and small, with an emphasis on quality and customer service. During a hiatus from the culinary world, I spent 7 years working for a software company as an instructor, curriculum developer and sales consultant (but of course, I still cooked for family and friends).
After having two children of my own, my style changed to what I describe as family cooking; cooking healthy food which is easy to prepare and always tasty. I remember seeing friends struggle with cooking and wanted to help them. That was about the time I decided to merge my past two careers and become a culinary instructor.
Since the inception of The Family Chef, I was also faced with the challenge of managing a special diet for my children (and even myself). Never wanting them to feel deprived, I became an expert in creating gluten-free dishes as well as understanding how to make substitutions for dairy and eggs.
I teach cooking classes, provide consultations and presentations, write a blog and gluten-free column, and, in my spare time, am writing a gluten-free cookbook.
If you feel a little frazzled in the kitchen, want to have some fun cooking with friends, or need some new ideas, especially for special diets, email amy@amythefamilychef.com or call 415-609-4206.
Upcoming Cooking Classes
Grilling Basics & BBQ Side Dishes
Tues, July 31, 6 p.m.
If you don't know how to tell when meat is cooked or need some ideas for marinades, this is the class for you. Chef Amy Fothergill will teach you about grilling basics, show you how to make your own marinades and create some delicious side dishes that are easy and healthy.
Gluten-Free Basics
Mon, Aug. 6, 6 p.m.
Learn the basics of gluten-free cooking and baking with Chef Amy Fothergill. You will learn which ingredients to keep on hand, how to create your own baking mix and how to make substitutions in your own cooking.
Weeknight Meals
Thurs, Sept. 13, 6 p.m.
Let Chef Amy Fothergill teach you some of her secrets for healthy, quick and easy meals that will satisfy everyone. By learning which key ingredients to keep on hand and some restaurant cooking techniques, you will be able to create meals in a flash.
